This Slow Cooker Chicken and Sweetcorn Soup is warm, comforting, and incredibly easy to prepare. Tender shredded chicken, sweetcorn, ginger, and savory chicken stock come together in a flavorful broth, while beaten eggs create delicate silky ribbons throughout the soup. It’s a cozy meal that requires very little hands-on cooking.

Ingredients

• 2 chicken breasts
• 400g tin sweetcorn, drained
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 litre chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, grated
• 2 eggs, lightly beaten
• 1 tablespoon cornflour
• 2 tablespoons water
• Spring onions, sliced, for serving

Instructions

1. Add the Ingredients to the Slow Cooker

Place the chicken breasts in the slow cooker. Add the drained sweetcorn, diced onion, crushed garlic, chicken stock, soy sauce, and grated ginger.

Stir gently to combine the ingredients.

2. Slow Cook

Cover with the lid and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is completely cooked and tender enough to shred easily.

3. Shred the Chicken

Carefully remove the chicken breasts from the slow cooker and place them on a plate.

Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well.

4. Thicken the Soup

Mix the cornflour with 2 tablespoons of cold water in a small bowl until completely smooth.

Stir the mixture into the soup and allow it to cook for a few minutes until the broth thickens slightly.

5. Add the Egg Ribbons

Slowly drizzle the lightly beaten eggs into the hot soup while gently stirring in one direction.

The eggs will cook quickly and form delicate, silky ribbons throughout the soup.

6. Serve

Ladle the soup into warm bowls and garnish generously with sliced spring onions.

Serve immediately while hot.

Tips for the Best Chicken and Sweetcorn Soup

• Use cold water when mixing the cornflour to prevent lumps.
• Drizzle the eggs slowly while stirring gently for beautiful egg ribbons.
• Taste before adding extra salt because soy sauce and chicken stock can already be salty.
• For extra flavor, add a small splash of sesame oil just before serving.
• A pinch of white pepper can add a classic savory warmth to the soup.

Storage

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3 days.

Reheat gently on the stovetop or in the microwave until thoroughly hot. If the soup becomes too thick after refrigeration, add a splash of chicken stock or water while reheating.