Chicken and Sweet Corn Soup by Rick Grant

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  • 5 cups chicken stock
  • 350 g chicken breast fillet, sliced thinly
  • 1 clove garlic, crushed
  • 420 g can creamed corn
  • 2 tablespoons dry sherry
  • salt and freshly ground black pepper, to taste
  • 2 eggs, beaten
  • 2 teaspoons sesame oil
  • spring onion, finely diced, for garnish


  1. In a large heavy-based saucepan bringthe chicken stock to the boil. Add the chicken and garlic. Reduce the heat to a simmer, stirring occasionally.
  2. When the chicken has cooked through, add the creamed corn and simmer for a few minutes. Add the sherry and season with salt and pepper, to taste.
  3. Stir the liquid rapidly then add the eggs.  Continue stirring so the eggs remain separated then add the sesame oil. Serve while hot, and sprinkle with spring onions.


Toddler Friendly: Omit the sherry

Kids & Teens: Omit the sherry

Nutritional Analysis

Per 100 g: fat 6.7 g, saturated fat 2 g, protein 10.5 g, carbohydrate 3.9 g, sodium 108 mg, energy 537 kJ (128 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.