Chicken, Sweetcorn & Kale Soup
This golden bowl of comfort is packed with protein, fibre, and gut-loving goodness. A twist on classic chicken & corn soup, this version is naturally thickened with blended corn, making it creamy without dairy. Fresh ginger, garlic, and lime bring immune-supporting benefits, while kale adds a boost of vitamins and minerals. The delicate egg ribbons create the most gorgeous texture, making each spoonful nourishing and satisfying.
💛 Why your body will love this soup:
🥚 Protein-rich – Supports muscle repair & keeps you full.
🌽 Fibre-packed – Corn & kale nourish gut health.
🦴 Collagen-supporting – Chicken & broth for joint & skin health.
💛 Warming spices – Ginger & garlic help fight inflammation.
🍋 Zesty finish – Lime & coriander brighten & balance the flavours.
A nourishing, one-pot meal that’s simple, wholesome, and full of flavour. Perfect for cozy nights or when your body needs a little extra TLC.
INGREDIENTS
½ tbsp coconut oil or olive oil
2 large chicken breasts, thinly sliced
1 shallot, sliced
2 medium sized white potato peeled and diced into small cubes (about 350g)
1 tbsp grated ginger
3 cups of frozen corn kernels
4 cups of chicken stock
1 tbsp fish sauce
2 tbsp Tamari or light soy sauce
2 large cloves of garlic diced
Pinch of white pepper black is also fine but white is more Chinese
1 tsp salt
To finish off
½ tbsp arrowroot powder or corn flour
1.5-2 handful leafy greens such as kale, baby spinach leaves or cabbage
1 egg
Juice of 1 lime
A handful of fresh coriander leaves
METHOD
Heat the coconut or olive oil into a pan and add the chicken, spring onion, ginger, and potato to the pot and sauté for 5 minutes, stirring a few times.
In a food processor, add 1 cup of corn kernels with 1 cup of chicken stock. Process until smooth and creamy, about 15 seconds.
Add the whole corn kernels and the creamy corn mixture, plus the remaining chicken stock and the rest of the ingredients to the pan of chicken and stir through.
Bring to the boil and turn down to a simmer cooking for 15mins
Now add the kale to the soup and mix through.
In a small cup, whisk together the egg and slowly pour the mixture into the soup while stirring it at the same time creating thin threads of cooked egg. Stir through for 15-20 seconds and turn the pot off.
At this stage, dissolve and whisk cornflour in a few tablespoons of water or soup liquid and stir into the soup to thicken.
Finally, stir in the lime juice and taste for salt. Add more salt or soy sauce, if needed.
Serve with fresh coriander leaves and the remaining spring onions on top.
