Recipe: Chicken and corn soup

Chicken & corn soup.jpgDietitian Veronica Mitchell's classic recipe for chicken soup uses the above principles to help with 'satiety' - the feeling of fullness.


Chicken & Corn Soup

Serves 4 – 6 as main or 8 as starter.


  • 500g fresh, frozen or tinned sweet corn
  • 3 teaspoons finely grated ginger
  • 2 cloves of garlic, crushed
  • 4 spring onions thinly sliced
  • 1 can of cream styled corn (418g)
  • 2 tablespoons of soy sauce
  • 2 litres (8 cups) chicken stock either from cubes or homemade (add 1 chicken stock cube if homemade)
  • ½ a cup of cooked barley
  • 250g of broccoli florets, blanched
  • 600g of chopped skinless cooked chicken
  • 2 egg whites beaten lightly


  1. Heat a large non – stick saucepan over medium heat and cook the corn kernels, ginger, garlic and half the spring onions. Stir until fragrant.
  2. Add the creamed corn, soy sauce, barley and stock. Add the chicken.
  3. Reduce the heat, simmer uncovered for 10 minutes.
  4. Gradually stir in the egg whites. Add the blanched broccoli florets.
  5. Serve the soup topped with remaining spring onions.
  6. Season with salt and pepper to taste.

Note – you can boil skinless chicken thighs or on the bone with the barley and reserve the liquid and the barley to use for the stock in the recipe.

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