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Comfort Chicken and Corn Soup

Submitted by pietheorem 13 September 2011

This may sound completely unappealing, but when I cook; I think of my boyfriend and what would truly satisfy him in term of food, as well as myself of course.

With that in mind...

This is a chinese inspired soup, and I promise that it will appease all of the members of your family. 




3 chicken breasts

1 tin sweetcorn

5 new potatoes

4 spring onions

 1 clove garlic

1 tsp mint or basil

1 tsp thyme

1 tsp salt

1tsp oregano

ground black pepper, to taste.

1 vegetable stock cube

1 table spoon soy sauce

3 tsp hoi sin sauce

2 table spoons olive oil

1 1/2 pints water

1 tsp lemon juice



Marinade chicken breasts over night using the soy sauce, hoi sin sauce, lemon juice and oregano. Cover and leave in the fridge


Pre heat oven to gas mark 4. Place chicken in roasting dish, along with the marinade, adding 1 table spoon of olive oil.  Cook thoroughly, roughly for one hour.

Main Base

Boil the water. Add the stock cube, the remaining tablespoon of oil, basil (or mint), thyme, salt and pepper - if you desire. Chop potatoes, 3 spring onions, and the garlic whilst the water is boiling. Add to the water. Using 3/4 of the tin of sweetcorn, add it to the boiling mixture, leave a few for later.

Boil, for about 10-15 minutes.


When the chicken is cooked thoroughly, shred it to fine pieces, but keep one shredded breast seperate, and leave it with the remaining 1/4 tin of sweetcorn and the other spring onion.

Add the two shredded chicken breasts to the vegetable mixture.


Using a ladle, spoon your mixture into a blender and have the time of your life. lather, rinse, repeat until all the mixture is smooth, yet thick. When this is done, add your remaining shredded chicken breast and sweetcorn to the mixture. Stir well.


This should serve around six people, or if you have a boyfriend like mine, three. Chop the remaining spring onion and sprinkle on the soups for garnish.

Add some toasted crusty french stick. Enjoy.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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