Quick chicken, corn and broccoli soup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

This tasty chicken, corn and broccoli soup is so easy and quick to make - ready in under 20 minutes. With 3 ½ serves of vegetables, it is high in fibre and iron and is a healthy, warming meal for lunch or dinner. It also has a low-FODMAP variation for people with IBS.

Serves: 1

Time to make: 20 mins

Ingredients

More weights & measures

¾ cup reduced-salt chicken stock
1 small (60g) potato, cut in 1cm cubes
1 spring onion, sliced
150g chicken breast, thinly sliced
½ cup frozen corn sweetcornXkernels
1 cup small broccoli florets
1 cup chopped spinach or silver beet leaves
black or white pepper, plus extra to garnish (optional)
1 egg, lightly beaten
chopped fresh coriandercilantroX, to garnish
squeeze of lime or lemon juice, to serve

Instructions

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In a pot, heat stock with 1 1/4 cups water over medium heat. Bring to a simmer.
Add potato and cook for 5 minutes. Add spring onion, chicken, corn and broccoli. Bring back to a simmer and cook for 2-3 minutes, until broccoli is tender and chicken is cooked through. Add spinach and cook for 1 minute. Season with pepper. Add egg to soup and stir quickly to blend.
Serve garnished with coriander, pepper, if using, and lime or lemon juice.
Take this soup in a different flavour direction by adding fresh ginger to the stock and chilli slices to garnish.

Variations

Make it low FODMAP: Use green tips of spring onion only, reduce corn to 1/4 cup and use low-FODMAP stock.

Nutrition Info (per serve)

Calories 432 cal

Kilojoules 1810 kJ

Protein 51 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 9 g

Dietary fibre 9 g

Sodium 660 mg

Calcium 150 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Sep 2017

One comment on Quick chicken, corn and broccoli soup

5663 July 3, 2025 at 6:56 pm #

I enjoyed this soup. I had a small piece of pumpkin to use up so I used that instead of potato. I used 2 cups of low salt chicken stock (Oxo cubes) instead of the 3/4 cup stock and 1 1/4 cups water. This portion was good for dinner with a small bread roll. It would make two lunch portions for me.
My only problem was trying to save it to my favourites as it wouldn’t let me create a new group of Soup.

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