Jamie Oliver Chicken And Sweetcorn Soup

There’s this thing that happens when you’re cold and too tired to make a real dinner, but still want to feel like you cooked something good. That’s where Jamie Oliver Chicken And Sweetcorn Soup landed for me. It’s got that cozy, slightly sweet, deeply savoury thing going on. Silky egg ribbons drifting through garlicky broth, sweetcorn that pops a little when you bite it. Chicken that’s soft but not bland. I made this one night when the wind wouldn’t stop moaning through the windows. It worked. Inspired by Jamie Oliver.

Ingredients Needed

• 1 tablespoon sesame oil
• 2 garlic cloves, finely chopped—not minced, just get them small
• 4 cups decent chicken stock (homemade if you’ve got it, otherwise a good cube will do)
• 1 small chicken breast (around 150g), chopped smallish—about the size of a dice
• 200g canned sweetcorn, drained
• Just a pinch of white pepper—seriously, a little goes a long way
• 2 tablespoons cornstarch stirred into 6 tablespoons water
• 2 eggs, whisked with a fork till streak-free
• 1/4 teaspoon salt (maybe more—taste it first)
• 2 spring onions, thinly sliced for the top

How To Make Jamie Oliver Chicken And Sweetcorn Soup

1. First, warm the sesame oil in a pan. Medium heat. Not too hot. You want the garlic to sizzle, not singe. Toss the garlic in—don’t walk away—stir it for a minute or so until your kitchen smells like something good is about to happen.
2. Then the chicken. All those little pieces straight into the pot with the stock. Turn up the heat. You want it boiling, fast. Then bring it back down and let it simmer. Give it five minutes. That’s enough time to mash up the corn with a fork. Don’t obliterate it—just half-smashed is perfect. Some whole kernels should stay. Texture. You’ll want that later.
3. Tip the corn in with the white pepper. Stir it around. Let everything come back up to heat and simmer for another five minutes or so. The corn makes the broth a bit creamy. Strange magic.
4. Now stir your cornstarch mix again (it settles fast) and pour it in slowly. Keep stirring. Watch as the soup thickens just a touch—like it’s pulling itself together.
5. Here comes the good part. Get your eggs ready. Lower the heat. Now, slowly—like you’re painting lines in the broth—drizzle the egg in while stirring gently in one direction. It threads out into soft ribbons. You’ll know what I mean when you see it.
6. Taste. Add salt if it needs it. Don’t forget the spring onions. That crunch and bite at the end? Don’t skip it.

Why I Love This Recipe

It saved my Tuesday night. No exaggeration. I didn’t want to cook. I didn’t want to eat something sad either. And this soup—it’s like the edible version of a warm jumper. My partner didn’t say much while eating, just made that quiet hum of appreciation. You know the one. That’s all the review I needed.

Recipe Tips

• Don’t skip the sesame oil. It’s tiny but mighty. Smells like comfort.
• Burnt garlic ruins everything. Keep the heat low. Don’t rush.
• Chicken: cut it small, same size. It cooks fast and evenly. No raw middles.
• That egg drizzle? Go slow. Like slow motion. That’s how you get the silky strands.
• You can throw in a splash of soy sauce if you’re feeling cheeky. It works.

How To Store This Jamie Oliver Chicken And Sweetcorn Soup

1. At Room Temperature Let it cool down—don’t just slap a lid on it hot. Give it a bit. No more than an hour, though.
2. In the Fridge Use a container with a tight lid. It’ll keep for about four days, maybe three if your fridge is chaotic.
3. In the Freezer Cool it fully first. Pour into freezer-safe tubs. Label it—because you will forget what it is in two weeks. Good for two months, max.
4. Reheating Stovetop is best. Gentle heat, stir now and then. Microwave works, but the egg texture gets a bit weird. Oven if you’re fancy, covered with foil at 175°C for about 20 minutes.

Let’s Answer a Few Questions!

Why did my soup curdle?
Probably the eggs went in too fast. Or the soup was boiling like mad. Turn it down, drizzle slow. Think of it like whispering to the soup.

Why is it bland?
Could be your stock. Could be not enough salt. Could be both. Taste and tweak. A dash of soy or fish sauce might save it.

Too thick?
Add a splash of water. Stir. Taste. Repeat if needed.

Too bitter?
Burnt garlic, most likely. Bit of butter can soften the edge. Or just… start again.

Nutrition Facts (per serving)

• Calories: 382
• Carbs: 63.28g
• Protein: 20.49g
• Fat: 7g
• Sugar: 2.86g
• Fibre: 5.7g
• Sodium: 1041mg

Try More Recipes:

• Jamie Oliver Cauliflower Soup
• Jamie Oliver Celery Soup
• Jamie Oliver Pea And Mint Soup Recipe