Fragrant Oriental Chicken and Corn Soup

After a comforting and delicious meal? Then look no further than this fragrant oriental chicken and corn soup. It’s simple to prepare and ultra nourishing.
Prep time:
10 minutes
Cook time:
30 minutes


  • 1L chicken stock
  • 2 Waitoa Free Range Chicken Breasts
  • 1 tbsp sesame oil
  • 1 knob ginger, minced
  • 2 cloves garlic, minced
  • 420g creamed corn
  • 2 tbsp corn flour
  • 2 eggs

To Serve:

  • A dash soy sauce, to taste
  • 2 spring onions, finely chopped
  • A handful fresh coriander, chopped


  1. Bring chicken stock to the boil. Place chicken breasts in the stock and turn down to a gentle simmer. Cook for roughly 10-14 minutes depending on the size of the breasts.
  2. Remove chicken, cool and shred. Reserve stock.
  3. Heat a pot to low heat, drizzle 1 tbsp of sesame oil, fry off ginger and garlic for 2 minutes until aromatic. Add stock and creamed corn. Add the shredded chicken and bring back to the boil.
  4. Mix cornflour with a little cold water to form a thin paste. Pour into the soup whisking constantly.
  5. Mix the eggs in a bowl with a little chicken soup from the pot then drizzle egg mixture into the pot very slowly.
  6. Season with soy sauce and garnish with spring onions and coriander.

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