Chicken and corn noodle soup

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Chicken and corn noodle soup
  • 1 tablespoon vegetable oil
  • 6 green onions, thinly sliced
  • 420 gram can creamed corn
  • 420 gram can corn kernels, rinsed
  • 1 litre (4 cups) chicken stock
  • 160 gram dried egg noodles
  • 500 gram chicken breast fillets, thinly sliced
  • 1 tablespoon soy sauce
  • 50 gram baby spinach leaves
  • 100 gram green beans, halved diagonally


Chicken and corn noodle soup
  • 1
    Heat oil in a saucepan over moderate heat. Add half the onion; cook and stir for 1 minute or until soft. Stir in creamed corn, corn, stock and 2 cups water; cover. Bring to the boil.
  • 2
    Add noodles; simmer, uncovered, for 3 minutes or until tender, stirring to separate noodles. Add chicken and soy sauce; simmer, stirring, for 2 minutes or until chicken is cooked.
  • 3
    Stir in spinach and beans. Ladle soup into serving bowls. Serve topped with remaining onion.


Use 2 chicken stock cubes dissolved in 1 litre (4 cups) water instead of bought stock. Try chopped, peeled, uncooked prawns. Use shredded leftover barbecued or roast chicken. This recipe is made in one pan, so it cuts clean-up time, too. Leftovers: Soup will thicken on standing. Add a little water when reheating.