Chicken, Sweetcorn & Egg Soup

Uncomplicated flavours and simple ingredients make this soup seriously comforting. The freshly cooked stock, made with chicken thighs and flavoured with spring onions and soy sauce, is delicious, and the chicken and egg give the soup body and substance.
Serves 6
Total Time
55 Minutes
4 skinless chicken thighs on the bone
2 litres of water
1 tbsp of sunflower oil
10 spring onions, finely chopped
200g of frozen sweetcorn
4 large eggs, beaten
1 tsp of salt
½ tsp of ground turmeric
½ tspn of freshly ground black pepper
1 tbsp of soy sauce
Step 1

Put the chicken into a deep saucepan with the measured water and bring to the boil. Reduce the heat to medium–low, cover the pan with a lid and cook gently for 45 minutes, until the stock is well flavoured.

Step 2

Strain the stock into a jug and set aside. Once the chicken pieces are cool enough to handle, shred the meat into small pieces and set aside.

Step 3

Heat the oil in another deep saucepan over medium heat. Add the spring onions and cook for 2 minutes, until they begin to soften. Stir in the sweetcorn and cook for a further 2 minutes, until it starts to soften.

Step 4

Now pour in the chicken stock, mix in the shredded chicken, increase the heat to high and cook for 1 minute.

Step 5

Using a fork, stir the stock continuously as you slowly drizzle the beaten eggs into it. Keep stirring until all the eggs have been added – this will form threads of egg in the soup.

Step 6

Finally, add the salt, turmeric, pepper and soy sauce and mix well. Serve immediately.

Chetna’s Healthy Indian by Chetna Makan is published by Mitchell Beazley, £20. Photography by Nassima Rothacker.

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