Everyone's favourite Chinese take-out inspired Chicken, Corn & Noodle Soup is just so easy to make at home! This 30 minute soup is ideal for a simple mid-week family dinner or a comforting weekend lunch served with crusty bread on the side.
When the weather turns colder, you need the warm and comforting 'feel good' taste of chicken, sweetcorn noodle soup.
This delicious chicken and corn noodle soup is just the thing to cheer you up and make you feel all warm and cozy inside!
I love a healthy soup that I can slot into easy midweek family dinners, such as creamy zucchini soup or broccoli and cauliflower soup, a classic roast pumpkin or potato and leek soup.
Add your favourite bread rolls or crusty loaf on the side and you have yourself a healthy and filling meal.
Why You're Going To Love This Recipe
This chicken, corn noodle soup recipe is like a winter hug in a bowl - it's warm, easy and the perfect comfort food.
- It's fast! - if you grab a BBQ chicken you can have this meal cooked in less than half an hour.
- It's kid approved - a little sweet chilli and soy sauce gives a sweeter flavour to this chinese chicken corn and noodle soup, which makes it a hit with the kids.
- It's 'feel good' - nothing like a bowl of warm chicken soup to share with someone who needs a comforting foodie hug. Known as a good flu-busting remedy too!
- Freezer friendly - keep a couple of containers in the freezer for those time poor mid-week nights, or quick weekend meals.
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
What You Need
A few basic and inexpensive ingredients, plus shredded chicken is all that's required. Grab a BBQ roast chicken from the supermarket - it's makes this soup such a quick and simple meal.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Chicken Noodle Soup Mix - there's a few different brands available at supermarkets such as this Continental one.
- Garlic - fresh if you have it, otherwise store bought minced garlic is fine to use (and keeps for simply ages in the fridge).
- Creamed corn and corn kernels - the creamed corn adds bulk to the soup, and along with the corn kernels, adds a healthy sweetness too.
- Spring onions - bring a much lighter taste than regular brown onions.
- Shredded cooked chicken - easiest way is to grab a BBQ chicken from the supermarket, but if you prefer, you can poach a couple of chicken breasts instead.
- Soy sauce & sweet chilli sauce - both add to the sweet and oriental flavour of this soup.
- Cornflour - mixed in a little water, also thickens the soup.
- Egg whites - drizzled through the soup towards the end of cooking time is a classic feature of chicken, corn and noodle soup.
Equipment Required
- Stove top or Thermomix
- Large pot - if cooking on a stove top.
Step By Step Instructions
Thanks to a cooked BBQ chicken from the supermarket, this super comforting and delicious dinner will be on your table in no time!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Make The Broth
Add the water, chicken noodle soup mix, garlic, creamed corn and corn kernels, and half the chopped spring onions to the pot.
Stir, cover and bring to the boil over a medium-high heat. Allow this to simmer for 5 minutes.
Step 2 - Add The Chicken And Flavourings
Add the shredded chicken, as well as the soy sauce and sweet chilli sauce.
Stir and simmer for another 10 minutes.
Step 3 - Add The Cornflour To Thicken
Mix the cornflour with a little water then add to the soup, stirring gently as this is poured into the pot. Simmer for a few more minutes.
Step 4 - Drizzle In The Egg Whites
Gradually drizzle in the whisked egg whites, stirring as you add. The heat will cook the egg whites quickly.
Then serve, topped with remaining chopped spring onions, and a tiny drizzle of soy sauce as well (optional).
Expert Tips & FAQs
Yes, this tasty soup has nutritious corn kernels which are full of carbs and fibre, as well as vitamins and minerals, and chicken, which is a great source of protein and trace elements. To reduce the salt content, you could use salt reduced Chicken Noodle Soup Mix and salt reduced soy sauce.
Sure, the noodles in the chicken noodle soup mix makes this recipe heartier, and also provides flavour, so if you omit the chicken noodle soup mix, then exchange the water for chicken stock instead - take a look at my similar recipe for Chicken & Corn Soup - (without noodles!)
Yes, you can use chicken flavoured 2 Minute Noodles along with the flavour sachet, or even broken up spaghetti if you like, although similar to the Q & A above, if you use plain spaghetti noodles, then exchange the water for chicken stock.
You sure can! See the Thermomix instructions in the Recipe Card below.
This soup can be stored in the fridge, reheated and consumed within 2 days.
As this soup contains cooked chicken, it is important to reheat this soup well.
To reheat from the fridge, make sure the soup comes to a gentle simmer for a few minutes before serving.
To reheat from frozen, allow the soup to defrost in the fridge, and then similarly, reheat to a gentle simmer for a few minutes before serving. Do not re-freeze.
Chicken, corn & noodle soup can be frozen in airtight containers for up to 3 months. Reheat well before consuming.
However if you use pre-cooked chicken that has cooled before using in the soup, then this recipe is not suitable for freezing.
More Winter Soup Recipes
And while we're chatting all things about comforting soup, here's a few more of my favourite healthy soup recipes:
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Chicken, Corn And Noodle Soup
Ingredients
- 1 litre water
- 50 g packet chicken noodle soup mix
- 2 teaspoon minced garlic
- 420 g can creamed corn
- 125 g can corn kernels, drained
- 3 spring onions, thinly sliced
- 2 cups shredded cooked chicken - (see Notes)
- 2 teaspoon soy sauce
- 1 tbs sweet chilli sauce
- 2 tbs cornflour, dissolved in a little water
- 2 egg whites, lightly beaten
Instructions
Conventional Method
- Place water, chicken noodle soup mix, garlic, creamed corn, corn kernels, and half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil. Reduce to a simmer for 5 minutes.
- Add cooked and shredded chicken, soy sauce and sweet chilli sauce. Stir and then simmer for a further 10 minutes.
- Whilst stirring, add the cornflour that has been mixed with a little water. Allow to simmer for a couple more minutes.
- Gradually drizzle in the whisked egg whites and stir.
- Divide between bowls.
- Top with remaining chopped spring onion and a drizzle of extra soy sauce (optional).
Thermomix Method
- Place spring onions into the Thermomix bowl. Chop for 5 seconds on Speed 5. Scrape down the sides and repeat.
- Add the minced garlic and 10g olive oil and saute for 3 minutes on 100 degrees, Speed Soft.
- Add the water, chicken noodle soup mix, creamed corn, corn kernels, and shredded chicken and cook for 15 minutes, 100 degrees, Reverse Speed 1.
- Set the timer to 2 minutes and mix on Speed 1. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
- Divide between bowls. Top with remaining chopped spring onion and a drizzle of extra soy sauce (optional).
Notes
- Chicken options:
- a) buy a cooked BBQ chicken from the supermarket and shred it (this is my favourite option for a quick and easy dinner), or
- b) poach and shred 2 chicken breasts.
- Noodle variations:
- you can substitute the Chicken Noodle Soup Mix with chicken flavoured 2 Minute Noodles if you wish.
- if you want to omit the noodles altogether, then exchange the water for chicken stock for flavouring.
- you can use spaghetti noodles (broken up) if you like, but also exchange the water for chicken stock, for flavouring.
- Storing - this soup can be stored in the fridge, reheated and consumed within 2 days.
- Reheating - as this soup contained cooked chicken, it is important to reheat this soup well.
- to reheat from the fridge, ensure the soup comes to a gentle simmer for a few minutes before serving.
- to reheat from frozen, allow the soup to defrost in the fridge, and then similarly, reheat to a gentle simmer for a few minutes before serving. Do not re-freeze.
- Freezing - this soup can be frozen in airtight containers for up to 3 months. Reheat well before consuming. However, if you have used pre-cooked chicken that has been cooled before using, then this soup is not suitable for freezing.
anne says
how much olive oil do you add to the garlic in the TM??
Lucy says
10g xx
Sue says
In regards to freezing...do you mean that using bbq chicken makes it unsuitable to freeze and cooked shredded chicken breast is ok?
Lucy says
Hi Sue, that is my personal preference as when you use a bbq chicken it has usually been cooked and cooled and then you're cooking it again and then freezing it and cooking it again when it's being reheated. On the other hand, if you cook chicken breasts, shred them straight away and add them to the soup while they're still hot, they have only been cooked once (and then once again when reheated). I hope that makes sense!?