When the chill sets in, this spicy chicken and corn soup is the kind of bowl that warms you from the inside out. With tender chicken, sweet corn, a touch of heat from the chili flakes, and silky egg ribbons stirred through, it’s both comforting and full of flavour. Simple to prepare yet satisfying enough to serve as a main, this dish is a perfect reminder that the #TasteOfGFC can be bold, nourishing, and wonderfully fuss-free. Pair with crusty bread or a side salad for a complete, hearty meal.
📝 Ingredients
- 500g Grain Field Chickens chicken thighs, cooked & shredded
- 1 can sweetcorn (410g)
- 1 onion, chopped
- 2 cups chicken stock (480ml)
- 1 tsp chili flakes
- 2 eggs, whisked
- Salt & pepper, to taste
👩🍳 Method
- Fry onion until softened, then add stock and sweetcorn.
- Stir in shredded chicken and simmer for 10 minutes.
- Slowly drizzle in the whisked eggs while stirring to form silky ribbons.
- Add chili flakes, season, and serve hot.
⏱ Prep, Cook & Total Time
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
🔥 Calories (per serving)
For the whole recipe (serves 4):
- 500g chicken thighs (skinless, cooked) → 1,100 kcal
- 1 can sweetcorn → 280 kcal
- 1 onion → 45 kcal
- 2 cups chicken stock → 30 kcal
- 2 eggs → 140 kcal
- Chili flakes, seasoning → negligible
Total for recipe: 1,595 kcal
Per serving (4 portions): 400 kcal
👉 Serve with crusty bread (+150–200 kcal per slice) or steamed rice (+200 kcal per cup) if you want to bulk it up.
The only time the #TasteOfGFC is corny is when it’s all cooked up in this #GrainFieldChickens spicy chicken and corn soup. Quick, fuss-free, and full of flavour, it’s the perfect winter warmer that delivers comfort with a kick.
