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English Recipes

English Recipe - Chicken and Sweetcorn Soup


150g or 5½oz of canned sweetcorn (You can use fresh)
700 ml or 1¼ pints of chicken stock
2 medium-sized cooked chicken breasts
8 baby corn cobs
Spring onions, chopped
2.5-cm (1-inch) piece root ginger, chopped
30ml or 2tbsps of light soy sauce
Salt and freshly ground pepper ... to taste


  1. Place the chicken stock, into a saucepan saucepanand gently cook for 5 minutes.
  2. Whilst the stock is cooking, slice the chicken breasts thinly and stir the slices into the stock.
  3. Add the sweetcorn from the can and baby corn, and stir.
  4. Cover, bring to the boil and simmer for 10 minutes.
  5. Add the ginger, soy sauce and spring onions, and continue cooking gently for another 10 minutes.
  6. Add salt and pepper to taste.
  7. Serve.


To slice: to cut into even-sized thin pieces using a sharp knife or food processor, eg slice the carrots.

To stir: to agitate an ingredient or a number of ingredients using a hand held tool such as a spoon, eg stir the onions until they are lightly browned

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