Chinese-Style Chicken and Sweetcorn Soup
A lighter version of the classic takeaway dish, our Chinese-Style Chicken and Sweetcorn Soup is a tasty lunch that’s low in calories and points.
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NutritionPer Serving
- Calories220
- Carbs22g
- Protein4.9g
- Fat3.7g
- Saturates1g
- Sugars8.4g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Although it’s in the name, when you get a Chicken and Sweetcorn Soup from your local takeaway, it never really has that much chicken or sweetcorn in it!
Our slimming friendly version isn’t just healthier and much lower in calories than a takeaway, it’s also packed with far more chicken and sweetcorn.
This dish is made by poaching chicken breast in water and then using the poaching liquor to make the most of all that flavour.
At just 220 calories per portion, this tasty soup makes a perfect lunch. It’s light yet filling, and so warm and comforting on a chilly day.
We love to serve a small portion as a starter for a Chinese themed Fakeaway night, alongside our favourite Chinese style dishes.
What diets is this Chinese-Style Chicken and Sweetcorn Soup suitable for?
This Chinese-Style Chicken and Sweetcorn Soup is dairy free and can be enjoyed on gluten free diets as long as you substitute the soy sauce and chicken stock pot for gluten free alternatives.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
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‘The whole family loved this recipe. So simple to do aswell and saves spending money on a takeaway!’
How many calories are in this Chinese-Style Chicken and Sweetcorn Soup?
This Chinese-Style Chicken and Sweetcorn Soup is included in our Everyday Light category because it contains just 220 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Chinese-Style Chicken and Sweetcorn Soup recipe is ideal when counting calories or following any of the larger diet plans such as Weight Watchers.
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Place the chicken breasts in a saucepan and cover with water. Place over a high heat until just boiling, then reduce the heat and allow to gently simmer for 10-15 minutes depending on how thick the chicken breasts are. You will find that some white bits float to the top. Use a spoon to skim off any white bits that float to the top as you will use the poaching liquor for your soup.
Step 2
While the chicken is poaching, spray another saucepan with low calorie cooking spray and sauté the onions over a medium heat for 5 minutes until soft but not coloured.
Step 3
Add the garlic and ginger and cook for a further minute.
Step 4
Remove the chicken breasts from the water, reserving the liquor and shred using 2 forks.
Step 5
Make up the stock pot with 1 litre of the reserved poaching liquor and add to the pan.
Step 6
Add the sweetcorn, chicken, soy sauce and rice vinegar, bring to a simmer and cook for 10 minutes.
Step 7
Mix the cornflour with a tablespoon or 2 of cold water and stir into the soup to thicken (as an alternative you can use 1/4-1/2 tsp of xanthan gum to thicken).
Step 8
Making sure the soup is hot and simmering, slowly drizzle the beaten egg onto the top of the soup. As it hits the hot soup, it will cook. Using a spoon, gently swirl the egg across the soup as it cooks, to produce thin trails of egg.
Step 9
Ladle into warmed bowls and serve garnished with spring onions.
What could I serve with this Chinese-Style Chicken and Sweetcorn Soup?
This dish makes the perfect starter for a Chinese themed Fakeaway feast! Serve up a smaller portion and enjoy alongside these other courses.
How do you know when Chinese-Style Chicken and Sweetcorn Soup is cooked?
You’ll need to cook the chicken breast for 10-15 minutes or until the chicken is cooked all the way through with no pink bits.
To finish the dish you’ll need to cook the beaten egg on the top of the soup. Make sure the soup is hot and simmering and the egg will cook as you drizzle it in.
It’s cooked when it forms thin trails of egg on the top of the soup.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Chinese-Style Chicken and Sweetcorn Soup in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
You can allow any leftovers to cool completely and then refrigerate in a container with a lid.
You can keep leftovers of Chinese-Style Chicken and Sweetcorn Soup in the fridge for approximately 3 days.
Can I freeze Chinese-Style Chicken and Sweetcorn Soup?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Allow it to cool and then freeze as soon as it is cold enough.
- Place individual portions in a container or bag that is suitable for freezing.
- Add a label with the recipe name and the date you froze it.
How do I reheat Chinese-Style Chicken and Sweetcorn Soup?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 3-4 minutes, stirring halfway through until piping hot.
From frozen: Allow to defrost overnight in the fridge. Place in a microwave proof container with loosely fitting lid and heat for 3-4 minutes, stirring halfway through until piping hot.
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Chinese-Style Chicken and Sweetcorn Soup
A lighter version of the classic takeaway dish, our Chinese-Style Chicken and Sweetcorn Soup is a tasty lunch that’s low in calories and points.
-
Prep Time
10 MINS
-
Cook Time
15 MINS
- KCals 220
- Carbs 22G
Instructions
- Place the chicken breasts in a saucepan and cover with water. Place over a high heat until just boiling, then reduce the heat and allow to gently simmer for 10-15 minutes depending on how thick the chicken breasts are. You will find that some white bits float to the top. Use a spoon to skim off any white bits that float to the top as you will use the poaching liquor for your soup.
- While the chicken is poaching, spray another saucepan with low calorie cooking spray and sauté the onions over a medium heat for 5 minutes until soft but not coloured.
- Add the garlic and ginger and cook for a further minute.
- Remove the chicken breasts from the water, reserving the liquor and shred using 2 forks.
- Make up the stock pot with 1 litre of the reserved poaching liquor and add to the pan.
- Add the sweetcorn, chicken, soy sauce and rice vinegar, bring to a simmer and cook for 10 minutes.
- Mix the cornflour with a tablespoon or 2 of cold water and stir into the soup to thicken (as an alternative you can use 1/4-1/2 tsp of xanthan gum to thicken).
- Making sure the soup is hot and simmering, slowly drizzle the beaten egg onto the top of the soup. As it hits the hot soup, it will cook. Using a spoon, gently swirl the egg across the soup as it cooks, to produce thin trails of egg.
- Ladle into warmed bowls and serve garnished with spring onions.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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10 comments
See what others have to say
RichendaMonday 20th March 2023
I cant find this recipe in any of my books, is it in the new budget book?
SharonTuesday 18th April 2023
Hi Richenda, our Chinese-Style Chicken and Sweetcorn Soup doesn’t feature in any of our books and is exclusive to our website.
TammieMonday 24th October 2022
I’m looking to make this but I have an egg allergy. Can the egg be left out?
HollyThursday 27th October 2022
Hi Tammie, yes you can omit the egg from this recipe and adjust the calories accordingly, hope that helps!
Toni .Tuesday 16th August 2022
Omg this is soooo good made it on a whim tonight and it was absolutely fantastic. I did add noodles to it too , as having it. For a main meal .
Will definitely be making this again!
Thanks for a fab recipe 😊
SharonFriday 26th August 2022
Hi Toni, thanks for your lovely message, we’re so pleased you enjoyed this recipe! Adding noodles too sounds delicious, thanks for sharing your tip.
Alison NobbsTuesday 9th August 2022
Can any leftovers be frozen?
HollyWednesday 10th August 2022
Hi Alison, yes this recipe can be frozen, you can find the reheat instructions just above the recipe card. Any of our website recipes that can be frozen will have a snowflake symbol on the page to indicate they can be frozen as well as reheat instructions further down the page. Hope that helps!
NicolaSunday 13th March 2022
I’ve just made this but with leftover chicken from todays dinner, and it’s lush! I wondered about putting some chilli in to make it spicy but wimped out! Maybe next time 😀
HollyMonday 14th March 2022
Hey Nicola, thanks so much for your message, we are so glad to hear you enjoyed this recipe!
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