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.
Lucu says
Sounds terrific and can’t wait to try it. Can you use store bought stock?
Also if your roast chicken is still hot do I just add it at the end?
Lucy says
Yes you can use store-bought stock (I do). If it's still hot you can either add it in the step in the recipe card or at the end (however, I like it to be added for at least a few minutes to flavour the chicken).
Kate says
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
Lucy says
Fantastic!
Deborah says
Delicious and very easy. I steamed chicken dumplings and added them to each bowl before adding the soup
Lucy says
Fantastic!
Sarah F says
This was so easy to make and tastes just like the takeaway version from your local Chinese restaurant! Highly recommend.
Lucy says
We're so glad you liked it!
Arlie Blake 11yrs old says
Im 11 yrs old even i can make it its simple easy and tasty except sometimes it’s a bit runny
Jennifer Nancarrow says
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.
Lauren Matheson says
That's so wonderful to hear!
Ashley says
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
Lucy says
Fantastic!!
Emily Lingier says
All three savages, aka the kids, loved it. One even asked for thirds. It was super delicious
Lucy Mathieson says
Yay!!! I'm so happy to hear that!!
Chelsea says
Is it normal for the egg to be stringy thru it? It’s the best soup ever!
Lucy Mathieson says
Yes absolutely!!!! And thank you xxx
Monica Caughey says
Looking forward to trying this. What does speed soft mean? I have a TM 5.
Lauren Matheson says
Hi Monica, soft speed is the stirring speed on a TM5 xx
Josie says
I made this minus the egg & used leek instead was very yummy. thankyou
Nicole says
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??
Lucy Mathieson says
Sure thing!!! https://bakeplaysmile.com/fff-chicken-corn-soup/ xx
Emma says
This recipe is a household staple.
Delicious!!!
Thank you! Xxx
Amanda Yeoman says
Absolutely deeeeelicious!!! Thank you for the amazing recipe! A huge hit even with the incredibly fussy 7 year old. Yay!! Thank you!!