Our most popular Thermomix Chicken & Corn Soup is ready to eat in less than 30 minutes! A healthy and hearty winter soup that everyone loves!
When it comes to winter soups, this Thermomix Chicken & Corn Soup is exactly what you need! It's become famous within our amazing ThermoBliss community because it's SO quick, easy and absolutely delicious.
It's just like your favourite Chinese takeout soup... but even better!
Just like our classic Thermomix pumpkin soup, chicken noodle soup and cauliflower soup, this chicken & corn soup is sure to become a family favourite in no time.
Why You're Going To Love This Recipe
There's so much to love about this delicious and flavour-packed soup:
- Quick & Easy - My favourite thing about this soup is that it's ready in less than 30 minutes! Amazing, right!?
- Kid-Friendly - This is by far my sons favourite soup recipe - he absolutely loves it (and he's not a massive fan of soup!)
- Freezer-Friendly - make a big batch and pop any leftovers in the freezer. It tastes just as delicious after it's been defrosted and reheated. YUM!
- Versatile - I love making this soup with leftover rotisserie chicken from the supermarket for a quick and easy option, or I'll poach a chicken breast or two if I've got time on my hand. You can also use poached chicken thighs or tenderloins if you prefer. Follow our guide for poaching chicken breasts in your Thermomix here.
What You Need
Just a few basic ingredients are needed for this family-friendly soup recipe.
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- spring onions - also known as scallions. These can be omitted if you prefer.
- garlic - I tend to use minced garlic as it's an easier option, but you can absolutely use minced garlic cloves if you prefer.
- olive oil
- corn - I use a combination of creamed corn and corn kernels in this recipe. They can both be bought in tins from the supermarket.
- chicken stock - use store-bought chicken liquid stock or make your own by mixing 1 teaspoon of chicken stock powder to every 1 cup of water.
- chicken - the best thing about this soup is that you can use a supermarket rotisserie chicken for a super quick and easy option or you can poach your own chicken breasts, thighs or tenderloins if you have some time on your hand.
- flavourings - soy sauce and sweet chilli sauce give this soup the most amazing flavour kick! Don't skip them!
- cornflour - the dissolved cornflour slightly thickens the soup and gives it a delicious texture.
- egg whites - this gives the soup a traditional Chinese takeout texture - it's the BEST!!!!
Step By Step Instructions
All you need is 10 minutes pre time and then it's just set and forget!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Saute
Saute the garlic and spring onions and then add the remaining ingredients.
Step 2 - Cook
Cook the ingredients for 15 minutes.
Step 3 - Add The Flavourings
Add the cornflour, sauces and egg whites through the MC hole.
Expert Tips & FAQ
This is the EASIEST soup ever, but here's a few tips that help to make it perfect every single time!
These two ingredients are SO important to this recipe! The cornflour slightly thickens the soup while the egg whites give the soup its traditional Chinese takeout texture.
Absolutely! I often add a packet of 2 minute noodles to the soup just before adding the sauces, cornflour and egg whites. This gives the soup an extra hearty kick (and the kids love it!).
Store in an airtight container in the fridge for up to 2 days before reheating.
Freeze in an airtight container for up to 3 months. Allow to defrost before reheating or reheat from frozen.
Related Recipes
Soups are SO easy to make in your Thermomix!
Here's a few of my favourite Thermomix soup recipes:
- Thermomix Tomato Soup - a healthy and low cal soup that everyone loves!
- Thermomix Chunk Minestrone Soup - packed full of vegetables, this is a healthy meal that's perfect for lunch or dinner.
- Thermomix Potato and Leek Soup - the ultimate winter comfort food! Our Potato and Leek Soup is delicious served with crusty bread, sourdough or homemade rolls.
Thermomix Dinners Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Chicken & Corn Soup
Equipment
- Thermomix
Ingredients
- 3 spring onions roughly chopped
- 2 teaspoon minced garlic or 3 garlic cloves, crushed
- 10 g olive oil
- 420 g creamed corn
- 125 g corn kernels drained
- 900 g liquid chicken stock
- 400 g shredded cooked chicken 2 small chicken breasts poached and shredded or a rotisserie chicken shredded
- 2 teaspoon soy sauce plus extra for serving
- 1 tbs sweet chilli sauce
- 2 tbs cornflour dissolved in ¼ cup water
- 2 egg whites lightly beaten
Instructions
- Place the spring onions and garlic into the Thermomix bowl. Chop for 5 seconds, Speed 5. Scrape down the sides and repeat.
- Add the oil and saute for 3 minutes, 100 degrees, Speed Soft (Stir).
- Add the creamed corn, corn kernals, chicken stock, and shredded chicken and cook for 15 minutes, 100 degrees, Reverse Speed 1.
- Set the timer to 2 minutes and mix on Speed 1. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
- Serve with extra soy sauce and chopped spring onions.
Lisa says
Just wondering if u could make this with the veggie stock paste from the chip instead and if so what quantities of paste/water.
Lucy Mathieson says
Absolutely!!! I would use 1-2 tbs of the stock paste. xx
Maureen says
This is so good! I'm under the weather today & craving chicken soup. This really hit the spot. I didn't change anything, bar adding a little ginger. All the flavourings are subtle & complement each other. This is nicer than my local Chinese 🙂 Hubby enjoyed it as much as me. Thx for posting the recipe.
Dayna says
I made this soup tonight as I am always on the hunt for the best chicken & corn soup.... it didn't disappoint! But I never added the chilli sauce as I was too scared it would change the authentic flavour . Can I ask why it's added? I've made dozens of variations of this soup and never seen it in a recipe until now?! Very curious....
Lucy Mathieson says
Hehehe I'm so glad you liked it! You don't 'need' the sweet chilli sauce, but it adds such a yummy flavour! I highly recommend it!!
Sarah says
Feeling sick and wanted a nice easy soup to make. Chicken and corn are one of my favorites and I was pleased to find this recipe. It is just what I needed that I went back for seconds.
My family of 3 would get 2 meals from this recipe and it was a great way to use the leftover roast chicken I had.
Lauren Matheson says
We're so glad you enjoyed it Sarah, hope you are feeling better soon xx
Jac says
Tried this and it was super yummy. Definitely a keeper. Thanks for a great recipe.
Lucy Mathieson says
So glad you enjoyed it!
Julie says
Delicious. Thank you.
Kelly says
Hi Lucy, is this a TM31 or TM5 recipe? If TM31, are there any adjustments to speeds/times to have it work on thr TM5, or would it all remain the same?
Lucy Mathieson says
Hi Kelly, I made this in a TM 31 but it's absolutely fine for a TM5 too! xx
PK says
Made it for the first time last night - had to make another batch as the first lot was eaten before I had a chance to have my dinner! Thank you for a lovely easy recipe 🙂
Lucy Mathieson says
Yay!!!! I made it again this week too!!! xx
Pippa says
This is delicious! I added some ginger in step one and omitted the corn kernels as I had none. Fixed my pregnancy craving. Thanks!
Lucy says
Perfect!!!
Jenn says
It says 900g stock!! Is that right or is it 1 tablet spoon of stock to 900g water??? Also can I use vegies stock concentrate
Lucy says
Oh gosh!!! Just a spoon to 900g water! And yes you can use the veggie stock concentrate instead (same quantity.. just a spoonful to the water!). xx
Nicky says
My daughter is allergic to egg. Can anyone suggest something to substitute it with please? Or can I just leave it out? Thank you 🙂
Lucy says
You can definitely leave it out! xx
Nicky says
Thank you 🙂
Nicky says
Oh wow! I just made this, minus the egg. It was amazing. My husband went back for thirds!!
Thank you
Tony Mac says
how much water do i use
Lucy says
900g (this is the stock volume).
Megan says
Oh answers my question too 🙂
Shelley B says
Absolutely amazing ?? thanks girls ?
Nerine says
Made this soup today and not only was it easy to make, but it was absolutely delicious! Great recipe, thanks you!
Megan says
How much water ! 900g plus 1 tablespoon of veggie stick is that right?
Megan says
Veggie stock i ment
Lucy Mathieson says
Yes that's right. 900g of liquid chicken stock (or 900g water plus 1 tbs chicken stock powder).
Michelle Fox says
Hi, just wondering if the Chicken & sweet corn soup freezes okay? Thanks, Michelle.
Lucy says
Sure does!!