Asian Chicken and Sweet Corn Soup

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 1L (4 cups) Campbell’s Real Stock- Chicken
  • 2 garlic cloves, crushed
  • 420g can creamed corn
  • 420g can corn kernels, drained, rinsed
  • 3 spring onions, thinly sliced
  • 2 cups cooked chicken, shredded
  • 2 tsp soy sauce
  • 1 egg, lightly beaten
  • ½ tsp sesame oil


  1. Place Campbell’s Real Stock, garlic, creamed corn, corn kernels, half the spring onions and 1 cup cold water over medium-high heat. Cover. Bring to the boil. Reduce heat to low and simmer for 5 minutes.

  2. Add chicken and soy sauce. Stir to combine.

  3. Simmer for 10 minutes or until heated through.

  4. Gradually stir in egg, then sesame oil.

  5. Divide between bowls and top with remaining spring onions, to serve


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