Go Back
–+ servings
Bowl of sweet corn and chicken soup ramadan garnished with chopped green onions

Sweet Corn and Chicken Soup

A comforting soup with sweet corn and tender chicken, perfect for Ramadan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: dinner, Soup
Cuisine: international
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sweet corn kernels fresh or canned
  • 200 g chicken breast, diced
  • 4 cups chicken broth
  • 1/2 tsp black pepper
  • 1/2 tsp salt adjust to taste
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 egg, lightly beaten optional

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
  2. Add diced chicken and cook until no longer pink.
  3. Stir in sweet corn kernels and cook for 2 minutes.
  4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Season with salt and black pepper.
  6. Slowly stir in the cornstarch mixture to thicken the soup.
  7. If using egg, drizzle it into the soup while stirring gently to form ribbons.
  8. Serve hot.

Nutrition

Calories: 220kcalCarbohydrates: 20gProtein: 18gFat: 8gSaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For extra flavor, garnish with chopped spring onions or cilantro.

Tried this recipe?

Let us know how it was!