Chilli Chicken & Sweetcorn Soup

This has got to be one of the simplest soups I’ve cooked. In fact, I’m really quite proud of this recipe – it was cooked totally on instict and was perfect first time – unusual even by my standards! The Rice is optional, but turns this into a complete meal. Otherwise, serve it with bread, or over a bowl of noodles. The chilli flakes should make this spicy but not too hot, well balanced with the sweetness of the sweetcorn. Chilli powder or fresh red chilli could be used as an alternative. When flaking the chicken, think of crispy aromatic duck, and you shouldn’t go far wrong…

Cooking Time – approx 45 minutes

Serves 2


  • 1 tbsp Olive Oil
  • 1 large Onion, diced
  • 1 clove Garlic, crushed
  • 1/2 tsp Chilli Flakes, or to taste
  • 1 1/2 ltr Vegetable Stock
  • 1 Chicken Breast
  • 1 handful Basmati Rice
  • 1 cob of Sweetcorn, stripped with a sharp knife, or approx 1/2 tin
  • 2 Spring Onions, finely chopped


  • Heat the oil and stir in the chilli flakes. Heat through for 1 minute, then stir in the onions and garlic. Cook until soft
  • Add the stock and chicken, and bring to the boil. Simmer for 10 minutes and add the rice. Simmer for another 10 minutes
  • Remove the chicken breast to a bowl. Using a pair of forks, flake the chicken and return to the pan, along with the sweetcorn
  • After another 5 minutes, stir in the spring onions and check the seasoning
  • Heat through for another couple of minutes and serve

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