Every winter has that moment.

You wake up feeling a little run down. The weather outside looks determined to remain grey until further notice. Work has been busy, the days feel shorter, and all you really want for dinner is something warm and comforting.

That’s exactly where this Chicken, Corn & Ginger Soup shines.

Inspired by the classic takeaway favourite, this homemade version is lighter, packed with protein and surprisingly easy to prepare. Fresh ginger adds warmth, chicken provides satisfying protein, and sweet corn brings natural sweetness to every spoonful.

Most importantly, it’s the kind of meal that feels nurturing without requiring hours in the kitchen.

Quick Stats

Prep Time	10 mins
Cook Time	25 mins
Serves	1
Cost Per Serve	Approximately $5.50
Protein	Approximately 30g
Difficulty	Easy
Leftovers	Excellent for lunch

Winter Wellness Score

Nutrient Focus	Score
Vitamin C	★★★☆☆
Protein	★★★★★
Fibre	★★★☆☆
Winter Comfort	★★★★★

Solo Cook Rating

🧑‍🍳 5/5

One saucepan. Simple ingredients. Maximum comfort.

Why You’ll Love This Recipe

✓ Warm, comforting and easy to digest

✓ High in protein

✓ Better value than takeaway

✓ Perfect for cold Melbourne evenings

✓ Makes excellent leftovers

Winter Wellness Tip

Fresh ginger adds a warming flavour that works beautifully in winter soups. Combined with lean chicken and sweet corn, it creates a balanced meal that’s both satisfying and easy to prepare after a long day.

Ingredients

• 1 teaspoon sesame oil or olive oil
• 1 small garlic clove, finely minced
• 1 teaspoon fresh ginger, finely grated
• 2 cups reduced-salt chicken stock
• 120g chicken breast, cut into thin strips
• ½ cup corn kernels (fresh, frozen or canned and drained)
• 1 egg, lightly beaten
• 1 teaspoon cornflour
• 1 tablespoon cold water
• 1 spring onion, finely sliced
• Freshly ground black pepper

Optional:

• Small handful baby spinach
• Chilli flakes
• Extra spring onion

How To Make It

1. Heat the oil in a medium saucepan over medium heat.
2. Add garlic and ginger and cook for 30 seconds until fragrant.
3. Pour in the chicken stock and bring to a gentle simmer.
4. Add the chicken strips and simmer gently for 8–10 minutes, stirring occasionally.
5. Check that the chicken is fully cooked through before continuing. The thickest pieces should no longer be pink.
6. Add the corn and cook for another 2 minutes.
7. Mix the cornflour with the cold water to form a slurry.
8. Stir the slurry into the soup and simmer for 1 minute until slightly thickened.
9. Reduce the heat to low.
10. Slowly drizzle in the beaten egg while gently stirring the soup in one direction to create delicate egg ribbons.
11. Add spinach if using and cook for 1 minute until wilted.
12. Finish with sliced spring onion and black pepper before serving.

This recipe has been reviewed for safe home preparation:

• Raw chicken is simmered separately in the stock until fully cooked before any thickening agents or egg are added.
• Chicken should reach an internal temperature of 75°C in the thickest piece if using a thermometer.
• The egg is added only after the soup has reached cooking temperature, ensuring the egg ribbons are fully cooked.
• Cornflour is mixed with cold water first to prevent lumps and ensure even cooking.
• Leftovers should be cooled promptly and refrigerated within 2 hours.
• Refrigerated leftovers are limited to 2 days due to the combination of cooked chicken and egg.
• Reheat until the soup is piping hot throughout before serving.

Plan4One Shortcut

A supermarket barbecue chicken can turn this into an even faster dinner.

Simply skip Step 4 and stir in 120g shredded cooked chicken after thickening the soup.

Easy Swaps

• Chicken breast → Chicken thigh
• Corn → Creamed corn for a richer soup
• Spinach → Bok choy or silverbeet
• Chicken stock → Vegetable stock

What To Do With Leftovers

Allow the soup to cool before refrigerating.

Reheat gently the next day for lunch. If the soup thickens overnight, simply add a splash of water or stock while reheating.

Storage Guide

• Fridge: Up to 2 days
• Freezer: Up to 2 months
• Reheat: Heat until piping hot throughout

Budget Meter

Budget Friendly ★★★★☆

Using frozen corn and pantry stock helps keep costs down while still creating a satisfying and nourishing meal.

The Reality Check

This is the sort of dinner you make when winter is winning.

Maybe you’ve had a long day. Maybe the weather is miserable. Maybe you’re feeling slightly under the weather yourself.

Whatever the reason, a bowl of hot soup, a comfortable chair and a quiet evening can solve more problems than most people realise.

Recipe Card

Chicken, Corn & Ginger Soup for One

Prep Time: 10 mins

Cook Time: 25 mins

Serves: 1

Ingredients

• 1 tsp sesame oil
• 1 garlic clove
• 1 tsp grated ginger
• 2 cups reduced-salt chicken stock
• 120g chicken breast
• ½ cup corn kernels
• 1 egg
• 1 tsp cornflour
• 1 tbsp cold water
• 1 spring onion

Method

1. Cook garlic and ginger briefly.
2. Add stock and simmer.
3. Cook chicken thoroughly.
4. Add corn.
5. Stir in cornflour slurry.
6. Slowly add egg while stirring.
7. Finish with spring onion and serve.