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    Home » All Posts » Savoury » Soups » Thermomix Chicken & Corn Soup

    Published: Jun 8, 2015 · Modified: Jun 14, 2021 by Lucy ·

    Thermomix Chicken & Corn Soup

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    Jump to Recipe Print Recipe

    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!

    Soy sauce in a bottle behind a bowl of soup.

    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.

    A bowl of yellow soup with chicken.

    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.

    Shredded chicken and corn kernals in a Thermomix.

    Step 2 - Cook

    Cook the ingredients for 15 minutes.

    Chicken stock liquid and shredded chicken in a Thermomix.

    Step 3 - Add The Flavourings

    Add the cornflour, sauces and egg whites through the MC hole.

    Chicken and corn soup in a stainless bowl.

    Expert Tips & FAQ

    This is the EASIEST soup ever, but here's a few tips that help to make it perfect every single time!

    Why do you use cornflour and egg whites?

    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.

    Can I add noodles to this soup?

    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!).

    Storing

    Store in an airtight container in the fridge for up to 2 days before reheating.

    Freezing

    Freeze in an airtight container for up to 3 months. Allow to defrost before reheating or reheat from frozen.

    A bowl of chicken and corn soup.

    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.
    A Chinese chicken soup with corn in a bowl.

    Thermomix Dinners Cookbooks

    If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!

    Click here to browse our range of printed Thermomix dinner cookbooks (that also come with free eBook versions).

    Soy sauce in a bottle behind a bowl of soup.

    Thermomix Chicken & Corn Soup

    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!
    4.84 from 31 votes
    Print Pin Rate
    Course: Soup
    Cuisine: asian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 serves
    Calories: 411kcal
    Author: Lucy & Lauren

    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.

    Notes

    RECIPE NOTES & TIPS
    Cornflour and egg whites - 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.
     
    Adding noodles -  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!).
     
    Storing - Store in an airtight container in the fridge for up to 2 days before reheating.
     
    Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost before reheating or reheat from frozen.

    Nutrition

    Calories: 411kcal | Carbohydrates: 40g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 991mg | Potassium: 715mg | Fiber: 2g | Sugar: 10g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 3mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Kate says

      May 25, 2023 at 6:25 pm

      5 stars
      Tastes just like my childhood favourite soup! I did add white pepper & fish sauce. Thanks for the recipe, We shared it with our kids today and they all loved it

      Reply
      • Lucy says

        May 26, 2023 at 9:16 am

        Fantastic!

        Reply
    2. Deborah says

      July 05, 2022 at 8:05 pm

      5 stars
      Delicious and very easy. I steamed chicken dumplings and added them to each bowl before adding the soup

      Reply
      • Lucy says

        July 06, 2022 at 7:36 am

        Fantastic!

        Reply
    3. Sarah F says

      June 20, 2022 at 6:29 pm

      4 stars
      This was so easy to make and tastes just like the takeaway version from your local Chinese restaurant! Highly recommend.

      Reply
      • Lucy says

        June 20, 2022 at 7:17 pm

        We're so glad you liked it!

        Reply
    4. Arlie Blake 11yrs old says

      May 05, 2022 at 6:35 pm

      Im 11 yrs old even i can make it its simple easy and tasty except sometimes it’s a bit runny

      Reply
    5. Jennifer Nancarrow says

      April 08, 2022 at 12:13 pm

      5 stars
      I had some leftover roast chicken and made this soup today. It was honestly the best chicken and corn soup I’ve ever made. I didn’t have cornflour on hand, so added a handful of raw rice at the start.

      Reply
      • Lauren Matheson says

        April 10, 2022 at 10:14 am

        That's so wonderful to hear!

        Reply
    6. Ashley says

      September 10, 2019 at 6:26 pm

      5 stars
      The whole family LOVED this recipe. So easy. Didn't have spring onions or sweet chilli so subbed with sriracha and brown onion. Tasted fab

      Reply
      • Lucy says

        September 11, 2019 at 5:44 am

        Fantastic!!

        Reply
    7. Emily Lingier says

      June 25, 2019 at 7:07 pm

      All three savages, aka the kids, loved it. One even asked for thirds. It was super delicious

      Reply
      • Lucy Mathieson says

        June 26, 2019 at 6:30 pm

        Yay!!! I'm so happy to hear that!!

        Reply
    8. Chelsea says

      June 21, 2019 at 9:11 am

      5 stars
      Is it normal for the egg to be stringy thru it? It’s the best soup ever!

      Reply
      • Lucy Mathieson says

        June 23, 2019 at 6:30 am

        Yes absolutely!!!! And thank you xxx

        Reply
    9. Monica Caughey says

      July 06, 2018 at 11:45 am

      Looking forward to trying this. What does speed soft mean? I have a TM 5.

      Reply
      • Lauren Matheson says

        July 10, 2018 at 3:15 pm

        Hi Monica, soft speed is the stirring speed on a TM5 xx

        Reply
    10. Josie says

      July 06, 2018 at 10:04 am

      I made this minus the egg & used leek instead was very yummy. thankyou

      Reply
    11. Nicole says

      July 03, 2018 at 3:32 pm

      ive made this before in my mums thermie. but i've moved out and am desperate for this delicious soup.
      Do you have the non-thermie receipe??

      Reply
      • Lucy Mathieson says

        July 04, 2018 at 3:13 pm

        Sure thing!!! https://bakeplaysmile.com/fff-chicken-corn-soup/ xx

        Reply
    12. Emma says

      June 10, 2018 at 6:35 pm

      This recipe is a household staple.
      Delicious!!!
      Thank you! Xxx

      Reply
    13. Amanda Yeoman says

      May 28, 2018 at 5:31 pm

      Absolutely deeeeelicious!!! Thank you for the amazing recipe! A huge hit even with the incredibly fussy 7 year old. Yay!! Thank you!!

      Reply
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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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