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Chicken and sweetcorn soup with pitta croutons recipe

Chicken and sweetcorn soup with pitta croutons recipe

10 ratings

Just a few simple ingredients go into this speedy and oh-so-delicious chicken and sweetcorn soup recipe. The toasted pitta croutons add a welcome crunch. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 278 calories / serving


  • 1 wholemeal pitta bread, cut into cubes
  • 1 tbsp vegetable oil
  • 1 chicken breast, cut into cubes
  • 3 spring onions, thinly sliced
  • 150g frozen sweetcorn
  • 1 chicken stock cube, made up to 600ml
  • ½ lemon, juiced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 10%
  • Sugars

    3g 3%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 19.6g Protein 24g Fibre 2.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Toss the pitta bread in ½ tbsp vegetable oil and bake for 10 mins until crisp and golden.
  3. Heat the remaining oil in a large saucepan, add the chicken and spring onion and fry for 5 mins until the chicken is golden. Add the sweetcorn and stock, stir to combine, then bring to the boil and simmer for 5 mins until the chicken is cooked through. Stir through the lemon juice.
  4. Divide the soup between bowls and top with the pitta croutons.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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