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Velvet Chicken & Corn Soup

This silky soup comes together very easily, thanks to your slow cooker. Aromatic ginger infuses this Chinese-inspired soup with loads of flavour. A finishing touch of tamari, an aged soy sauce, brings all the flavours together into one comforting chicken soup.
Serves: 6
Prep Time: 15 min
Cook Time: 6 hours


1 lb bone-in, skinless chicken breasts
2 tbsp ginger, fresh, minced
1 tbsp sesame oil
2 cups low-sodium chicken broth
13 fl oz creamed corn
2 tbsp rice vinegar
¼ tsp white pepper
3 green onion(s), finely-chopped
1 cup watercress
1 cup arugula (rocket)
2 egg white(s)
1 tbsp asian hot sauce
1 tbsp tamari

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat oil in skillet and stir-fry ginger for 10 seconds. Add chicken broth to skillet and then pour into slow cooker.

  2. Add skinless, bone-in breasts to slow cooker with cream corn, rice vinegar, white pepper, hot sauce and tamari. Cover and cook on low for 6 – 8 hours (or on high for 4-5 hours) until chicken is cooked through.

  3. Remove chicken from slow cooker and cool. Take meat off the bone and dice into bite-size pieces. Add chicken back to slow cooker with finely sliced green onion.

  4. Slowly stir in beaten egg whites. Keep stirring eggs until all in small strands.

  5. Serve immediately with each bowl garnished with a handful of fresh watercress.

Helpful Tip

A simple, elegant recipe with Chinese origins.

Nutrition Info

Per 255 g serving Amount
Protein22 g
Fat5 g
Saturated Fat1 g
Carbohydrate13 g
Fibre1 g
Sugar4 g
Cholesterol45 mg
Sodium450 mg
Per 255 g serving % Daily Value
Vitamin A6
Vitamin C8
Vitamin B624
Vitamin B1218