by Zars Kitchen Admin

Ready in 20 mins and happy kiddos… this has to be my families favvvv soup and it’s so ridiculously easy to make and fab for a busy weeknight meal!  This is so much healthier, cheaper and sooo much tastier than getting a takeaway… hope you guys give it a go!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cooking oil
  • 1 Garlic cloves, crushed
  • 2 Spring onions, sliced thin
  • 2 litres Chicken stock
  • 200g Chicken breast fillets, chopped small
  • 1 tin 425g Creamed style sweetcorn
  • 1 tin 340g Sweetcorn
  • 2 tbsp Soya sauce
  • 2 tbsp Cornflour mixed with 60ml Water
  • Pinch of white pepper
  • 2 Eggs, beaten lightly
  • GARNISH: Spring onions sliced


  1. In a large pan heat a little oil and sauté the garlic and spring onion until it softens
  2. Add the stock and bring to the boil, then turn the heat down to low and add in the chicken
  3. Continue to simmer until the chicken is cooked through
  4. Add both the sweet corn and creamed style sweetcorn, as well as the cornflour slurry
  5. Continue to cook until the mixture is boils and starts to thicken
  6. Slowly add in the beaten egg and stir through the soup
  7. Garnish with spring onions and serve with more soya and your choice of chilli sauce or chilli oil
  8. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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