Chicken & Sweetcorn Soup

Anna's Family Kitchen has got creative again by turning a leftover roast dinner into a delicious, warming soup.


1 litre good chicken stock
2 tsp chopped ginger
1 garlic clove crushed
2 tsp Dr. Will's Sriracha 
3 tbsp soy sauce
300g cooked chicken, chopped or shredded
100g sweetcorn, either canned, frozen or cut off fresh cobs
2 eggs whisked
5 spring onions chopped


To make your own stock, cover the cooked chicken carcass with 2 litres of water. Add 1 chopped onion, 1 chopped carrot 1tsp peppercorns & any fresh herbs you have. Bring the boil & simmer for 2 hours. Or better still, put in a low oven for a few hours.

To make the soup, pour the stock, half the sweetcorn & chicken into a pan together with the Sriracha, soy, garlic & ginger. Bring to a simmer. Blitz.

Add the remaining chicken & sweetcorn. Simmer for 5 minutes then add the egg. Stir so it cooks & resembles threads. Finish with the spring onions.

A note: if you have no plans to roast a chicken or don’t have any leftovers, just use cooked chicken breasts & shred the meat.

Get your Sriracha here!

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