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Serves: 4-6

Chicken and corn soup


  1. Into a large saucepan, empty the creamed corn and stock and bring to a boil on high heat.
  2. Slice the chicken into small strips and add to the hot liquid.
  3. Turn the pot down to medium heat.
  4. Slice the white part of the spring onion finely and add to the pot.
  5. Let the soup simmer until chicken is cooked through, approximately 10 minutes.
  6. To make the egg ribbons, separate the egg whites from the yolks. Slowly drizzle the egg whites into the soup in long ribbons (don’t just clump them in all at once). Don’t mix yet. Leave the egg whites to cook until you see them starting to turn white. Take a spoon and gently stir the soup in a figure 8 motion to break up some of the cooked egg whites.
  7. Add all the yolks at once and quickly stir the soup straight away. The yolks will thicken the soup. Keep stirring to disperse the yolks so they do not clump together.
  8. Taste the soup and if you feel it needs more salt, add a dash of soy sauce.
  9. Garnish with finely sliced green section of the shallot.


  • 2 cans (400g each) creamed corn
  • 3 cups chicken stock
  • 2 whole shallots
  • 1 chicken thigh per person (or you can simply use left-over roast chicken, or buy a BBQ chicken from the supermarket)
  • 4 eggs separated (optional)
  • Soy sauce (or tamari for gluten free option)

Last updated: May 27, 2024 at: 2:05 pm