Halal Chicken Sweetcorn Soup Recipe

About this recipe

Halal Chicken & Sweetcorn Soup is a comforting and flavorful Chinese-inspired dish popular in the UK. Featuring tender chicken, creamy sweetcorn, and delicate seasonings, this soup is perfect for chilly evenings or as a starter for a special meal. With halal ingredients, it is both inclusive and delicious.

Ingredients

• 500 G Brown & Polson Cornflour
• 1 Bunch Spring Onions 1 Bunch
• 6 Each Golden Yolk Eggs 6 Pack
• - Tata Salt
• - Greenfields Ground White Pepper
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 200 g Knorr 20 Vegetable Stock Cubes 200g
• 340 g Green Giant Salt Free Sweetcorn

Instructions

1. 1. Prepare 150g halal chicken breast by slicing it into thin, bite-sized pieces.
2. 2. In a large saucepan, dissolve 2 vegetable stock cubes in 1 litre of boiling water and bring to a simmer over medium heat.
3. 3. Add the sliced chicken pieces to the simmering stock and cook for 5 minutes until the chicken is fully cooked through.
4. 4. Add the 340g tin of drained sweetcorn and stir well. Use a potato masher to roughly crush about half of the kernels against the side of the pan to make the soup creamy.
5. 5. In a small bowl, mix 1 tbsp cornflour with 3 tablespoons of cold water to create a slurry. Slowly pour this into the soup while stirring constantly to thicken the mixture.
6. 6. Season the soup with 1 tbsp soy sauce, a pinch of white pepper, and a pinch of salt. Adjust the seasoning to taste.
7. 7. Beat 1 egg lightly in a small bowl. Slowly drizzle the egg into the simmering soup while stirring gently in one direction to create delicate egg ribbons.
8. 8. Let the soup simmer for an additional 5 minutes to blend the flavors and ensure the desired consistency.
9. 9. Serve the soup hot in individual bowls and garnish with 2 chopped spring onions for added freshness.

How to make Halal Chicken Sweetcorn Soup

1. Cook the chicken in stock. Slice the chicken into thin, bite-sized pieces. Heat the chicken stock in a large saucepan over medium heat until simmering, then add the chicken and cook for 5 minutes until tender and fully cooked.
2. Add the sweetcorn. Add both the creamed sweetcorn and the kernels to the saucepan and stir well to combine.
3. Thicken and season. Mix the cornflour with 3 tablespoons of cold water and pour it slowly into the soup, stirring constantly. Season with soy sauce, white pepper and a pinch of salt to taste.
4. Add the egg ribbons. Lightly beat the egg and drizzle it slowly into the simmering soup, stirring gently in one direction to form delicate ribbons. Simmer for a further 5 minutes.
5. Serve hot. Ladle the soup hot into individual bowls and garnish with chopped spring onions for added freshness.

Frequently asked questions

What is the total time required to make Halal Chicken Sweetcorn Soup?

The total time required is 45 minutes, including 15 minutes of prep time and 30 minutes of cooking.

Can I make this soup ahead of time, and how should I store it?

Yes, you can make the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

What can I serve with Halal Chicken Sweetcorn Soup?

This soup pairs well with steamed rice, Chinese dumplings, or a light salad for a complete meal.