Chicken, Corn And Noodle Soup

Chicken, Corn And Noodle Soup

The most delicious Chicken, Corn And Noodle Soup... have it on the table in less than 30 minutes! This recipe is ideal for a simple mid-week family dinner or a comforting winter weekend dish.

5 from 9 votes

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Course: Dinner, Light Meals, Lunch

Cuisine: Healthy Soup, Soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 262kcal

Author: Lucy - Bake Play Smile

Equipment

Stove-top or Thermomix

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

Metric - US Customary

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

RECIPE NOTES & TIPS:

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.

Nutrition