Jamie Oliver’s Chicken and Sweetcorn Soup is a comforting and delicious dish that combines tender chicken with the sweetness of corn in a flavorful broth. Perfect for a light lunch or as a hearty starter, this soup is both easy to make and packed with nutrients. With a few simple ingredients, you can create a dish that’s satisfying, warming, and sure to become a family favorite.
What is Jamie Oliver’s Chicken and Sweetcorn Soup?
Jamie Oliver’s Chicken and Sweetcorn Soup is a hearty, nourishing soup that balances the savory flavors of chicken with the natural sweetness of sweetcorn. This soup is perfect for using up leftover chicken and is ideal for both winter warmers or a lighter spring meal. The combination of corn, tender chicken, and broth creates a filling yet light dish that’s bursting with flavor.
Other Popular Recipes
- Jamie Oliver Slow Cooker Chicken Cacciatore
- Jamie Oliver Chicken Fricassee
- Delia Smith Leeks In Cheese Sauce
Why You Should Try This Recipe
- Simple and quick: With minimal ingredients and preparation time, this soup is easy to make.
- Full of flavor: The combination of sweetcorn and savory chicken makes it rich and delicious.
- Great for leftovers: Perfect for using up leftover chicken, saving time, and minimizing waste.
- Healthy: Packed with protein from the chicken and fiber from the sweetcorn, it’s a nutritious meal.
- Versatile: Serve it as a starter, light lunch, or hearty dinner with some crusty bread.
Ingredients Needed to Make Jamie Oliver Chicken and Sweetcorn Soup
- Cooked chicken (200g / 7 oz): Shredded or diced, making the soup hearty and full of protein.
- Sweetcorn (200g / 7 oz): Canned or fresh, for natural sweetness and texture.
- Chicken stock (1 liter / 4 cups): Forms the base of the soup, providing depth of flavor.
- Spring onions (2): Finely sliced, adding a fresh, mild onion flavor.
- Garlic (2 cloves): Minced, for a fragrant base.
- Ginger (1 tsp, grated): Adds warmth and a subtle zing to the broth.
- Soy sauce (2 tbsp): For a salty, umami flavor that enhances the soup.
- Egg (1, beaten): Swirled into the soup at the end for a velvety texture.
- Olive oil (1 tbsp): For sautéing the aromatics.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large pot or saucepan
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
Instructions to Make Jamie Oliver Chicken and Sweetcorn Soup
1. Sauté the Aromatics:
- Heat the oil: In a large pot, heat the olive oil over medium heat. Add the minced garlic, grated ginger, and sliced spring onions. Sauté for 2-3 minutes until fragrant and softened.
2. Add the Sweetcorn and Stock:
- Add the sweetcorn: Stir in the sweetcorn and cook for 1-2 minutes.
- Pour in the chicken stock: Add the chicken stock and soy sauce. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to develop.
3. Add the Chicken and Egg:
- Add the cooked chicken: Stir in the shredded or diced cooked chicken and let it heat through for 5 minutes.
- Swirl in the egg: Slowly drizzle the beaten egg into the soup while stirring gently to create silky egg ribbons.
4. Season and Serve:
- Season to taste: Adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra spring onions or cilantro if desired.
What Goes Well With Jamie Oliver Chicken and Sweetcorn Soup
- Crusty bread: Serve with warm, crusty bread to soak up the delicious broth.
- Rice: Add a spoonful of rice to the soup for a more filling meal.
- Green salad: A light salad with a tangy dressing pairs perfectly with the rich, savory flavors.
- Steamed vegetables: Serve alongside steamed broccoli or green beans for extra nutrition.
Pro Tips for Making the Best Jamie Oliver Chicken and Sweetcorn Soup
- Use leftover chicken: This soup is perfect for using up leftover roast chicken, saving time and adding flavor.
- Add spice: For a bit of heat, add a pinch of chili flakes or a splash of hot sauce.
- Don’t overcook the egg: Stir the beaten egg in slowly for a silky texture—don’t let it cook too quickly or it will turn rubbery.
- Fresh or frozen sweetcorn: Fresh sweetcorn gives a pop of flavor and texture, but canned or frozen works just as well.
- Thicken the soup: If you prefer a thicker broth, mix a tablespoon of cornstarch with water and stir it into the soup before adding the egg.
Easy Variations of Jamie Oliver Chicken and Sweetcorn Soup
- Vegetarian version: Replace the chicken with tofu or add extra vegetables like mushrooms and carrots, and use vegetable stock instead of chicken stock.
- Spicy version: Add a sliced chili or a dash of sriracha for a spicy kick.
- Lemon twist: Squeeze fresh lemon juice into the soup before serving for a bright, tangy finish.
- Creamy option: Stir in a splash of cream or coconut milk for a richer, creamier soup.
- Herb-infused: Add fresh cilantro or parsley for an extra burst of fresh flavor.
Best Practices to Store Jamie Oliver Chicken and Sweetcorn Soup
- Refrigerate leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze for later: This soup freezes well. Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Label and date: Always label your containers before freezing to track freshness.
Best Practices to Reheat Jamie Oliver Chicken and Sweetcorn Soup
- Stovetop reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through.
- Microwave method: Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through to ensure even heating.
How Can I Make Jamie Oliver Chicken and Sweetcorn Soup Healthier?
- Use low-sodium stock: Opt for low-sodium chicken stock to reduce the salt content.
- Skip the oil: Use a non-stick pan to sauté the aromatics without oil for a lower-calorie option.
- Add more vegetables: Boost the fiber and nutrients by adding more vegetables like spinach, kale, or bell peppers.
- Use egg whites: Swap the whole egg for egg whites to reduce the fat and cholesterol.
Nutrition Value (per serving):
- Calories: 250
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Protein: 22g
- Fiber: 3g
FAQs
Can I use raw chicken for Jamie Oliver’s Chicken and Sweetcorn Soup?
Yes, you can use raw chicken. Simply add the raw chicken to the pot when you add the stock, then simmer until fully cooked. Once cooked, shred the chicken in the soup or remove and dice before adding it back in.
Can I use frozen sweetcorn instead of canned in this soup?
Yes, frozen sweetcorn works perfectly in this recipe. Just add it directly to the pot, no need to thaw beforehand, and cook for the same amount of time as canned sweetcorn.
How can I make this soup thicker?
To thicken the soup, mix 1 tablespoon of cornstarch with water and stir it into the soup towards the end of cooking. Let it simmer for a few minutes to thicken.
Can I freeze Chicken and Sweetcorn Soup?
Yes, Chicken and Sweetcorn Soup freezes well. Cool the soup completely before transferring it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Final Words
Jamie Oliver’s Chicken and Sweetcorn Soup is a simple yet satisfying meal that’s perfect for any occasion. With tender chicken, sweetcorn, and a rich broth, it offers a comforting bowl of goodness that’s sure to please everyone.
More By British Baking Recipes
- Jamie Oliver 5 Ingredients Curry Chicken
- Jamie Oliver Slow Cooker Chicken Casserole
- Jamie Oliver Slow Roast Leg of Lamb
- James Martin Slow-cooked Brisket
Jamie Oliver Chicken And Sweetcorn Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Description
Jamie Oliver’s Chicken and Sweetcorn Soup is a hearty, nourishing soup that balances the savory flavors of chicken with the natural sweetness of sweetcorn. This soup is perfect for using up leftover chicken and is ideal for both winter warmers or a lighter spring meal. The combination of corn, tender chicken, and broth creates a filling yet light dish that’s bursting with flavor.
Ingredients
- Cooked chicken (200g / 7 oz): Shredded or diced, making the soup hearty and full of protein.
- Sweetcorn (200g / 7 oz): Canned or fresh, for natural sweetness and texture.
- Chicken stock (1 liter / 4 cups): Forms the base of the soup, providing depth of flavor.
- Spring onions (2): Finely sliced, adding a fresh, mild onion flavor.
- Garlic (2 cloves): Minced, for a fragrant base.
- Ginger (1 tsp, grated): Adds warmth and a subtle zing to the broth.
- Soy sauce (2 tbsp): For a salty, umami flavor that enhances the soup.
- Egg (1, beaten): Swirled into the soup at the end for a velvety texture.
- Olive oil (1 tbsp): For sautéing the aromatics.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Sauté the Aromatics:
- Heat the oil: In a large pot, heat the olive oil over medium heat. Add the minced garlic, grated ginger, and sliced spring onions. Sauté for 2-3 minutes until fragrant and softened.
2. Add the Sweetcorn and Stock:
- Add the sweetcorn: Stir in the sweetcorn and cook for 1-2 minutes.
- Pour in the chicken stock: Add the chicken stock and soy sauce. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to develop.
3. Add the Chicken and Egg:
- Add the cooked chicken: Stir in the shredded or diced cooked chicken and let it heat through for 5 minutes.
- Swirl in the egg: Slowly drizzle the beaten egg into the soup while stirring gently to create silky egg ribbons.
4. Season and Serve:
- Season to taste: Adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra spring onions or cilantro if desired.
