This Chicken and Sweetcorn Soup Recipe tastes just like the Chicken and Sweetcorn Soup you’d get from a takeaway or restaurant. It’s got that silky smooth texture and warming “soup for the soul” vibes. This recipe makes a big batch which freezes perfectly for lots of hot and healthy lunches.
Ingredients
- 900g Chicken Thighs £4.99
- 1kg Sweetcorn £1.45
- 4 Eggs 78p
- 4 Chicken Stock Cubes 22p
- Cornflour 20p
- Soy Sauce 25p
- Spring Onions
Total = £7.89
Makes 14 servings = 56p per serving
Food purchased from Aldi. Prices correct at time of publishing.
How to Make Chicken and Sweetcorn Soup
Start by boiling the chicken thighs in plenty of water with four chicken stock cubes.
You can use home made chicken stock if that’s what you have to hand.
Once the chicken is cooked through remove it from the pan and set it to one side.
Add the sweetcorn to the water you’ve boiled the chicken in.
Use a pair of forks to shred the chicken.
Add the shredded chicken back into the pan with the sweetcorn.
Mix two tablespoons of cornflour with a little water to make a paste. Gently pour this into the pan with the rest of the ingredients.
Whisk four eggs and add them to the pan.
Chop some spring onions and add them to the soup.
Bring it back to the boil and season the soup to your liking.
Portion up your Cook Chicken and Sweetcorn Soup into freezer tubs and let them cool completely before putting them in the freezer. Don’t forget to label your tubs.
This Chicken and Sweetcorn Soup can be re-heated in the microwave or on the hob.
I do hope that my Chicken and Sweetcorn Soup recipe has inspired you to have a go at making a batch of your own.
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A Little Bit About Me . . .
Thank you so much for stopping by my little corner of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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