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I was sick this week, so I decided I’d try a chicken soup. Chicken and sweet corn soup is one of those great comfort dishes and I’ve gone slightly Asian-style with the addition of the egg, spring onions and coriander. Rather than use canned creamed corn, I made my own by cooking up some blitzed corn. Also, keeping up the Thermomix theme of doing everything in one go, I’ve steamed the chicken while cooking the soup. Rather than using the Thermomix to shred the chicken, I’ve gone with using my hands as I prefer the larger chunks of meat.

Chicken Corn Egg Soup | ThermomixMakes 2L


1 onion, peeled and quartered

1 clove garlic, peeled

20g olive oil

2 x 425g cans sweet corn, drained

500g chicken stock

30g Thermomix vegetable stock concentrate

300g water

400g chicken breast, cut into 2.5cm strips

200g reduced fat milk

2 eggs, beaten

Salt and white pepper, to season


2 stalks spring onion, thinly sliced

Handful fresh coriander leaves


1. Put onion and garlic into the Thermomix bowl and chop with the measuring cup (MC) on for 5 seconds/Speed 5

2. Scrape down the sides of the bowl, add oil and sauté with the MC off for 4 minutes/Varoma/Speed 1

3. Add 1 can of corn and chop with the MC on for 5 seconds/Speed 5

4. Add stock, stock concentrate and water and close the lid

5. Put chicken in the Varoma tray, assemble on top of the Thermomix and cook for 20 minutes/Varoma/Speed 2

6. Remove the Varoma

7. Put the MC on the Thermomix and blend for 20 seconds – going slowly from Speed 1 to Speed 6

8. Add milk and remaining can of corn, put the lid on the Thermomix and cook with the MC off for 3 minutes/90C/Speed 2

9. Taste, season with salt and pepper and then start cooking with the MC off for a further 2 minutes/100C/Speed 2.  While the Thermomix is on, slowly pour the egg through the hole in the Thermomix lid

10. Carefully use your hands to shred the chicken and add to the soup

11. Garnish with spring onions and coriander

Tips and Hints

1. For a healthier soup, try to find canned corn without added sugar and use salt reduced chicken stock