Make out this chicken and sweetcorn soup, then check out our chicken soup, classic sweetcorn soup, chicken noodle soup, mulligatawny soup and more soup recipes.


  • 200g skinless chicken breast fillet, finely chopped
  • 4 (2 finely chopped spring onions, 2 sliced)
  • grated to make 2 tsp ginger
  • 1 cob sweetcorn, kernels sliced off
  • 3 tbsp soy sauce
  • 20 wonton wrappers
  • 1 litre chicken stock
  • 2 nests egg noodles, cooked
  • to serve chilli oil


  • STEP 1

    Mix the chicken with the chopped spring onion and 1 tsp ginger. Cook 3 tbsp of the corn in simmering water for 2 minutes, drain and add to the chicken with 1 tbsp soy sauce. Use this mix to fill the wonton wrappers, wetting the edges so you can pinch them together into a triangle shape.

  • STEP 2

    Bring the chicken stock to a simmer and add the sliced spring onions, remaining corn and ginger, and soy sauce. Add the wontons and cook them for 5 minutes, until the chicken is cooked through. Stir in the noodles to heat them through. Add a drop of chilli oil to each bowl of soup to serve, if you like.

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