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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 6 votes
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Course: Dinner, Light Meals, Lunch
Cuisine: Healthy Soup, Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 serves
Calories: 262kcal


  • Stove-top or Thermomix


  • 1 litre water
  • 50 g packet chicken noodle soup mix
  • 2 tsp 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 tsp soy sauce
  • 1 tbs sweet chilli sauce
  • 2 tbs cornflour, dissolved in a little water
  • 2 egg whites, lightly beaten


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).


  • 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.


Calories: 262kcal | Carbohydrates: 40g | Protein: 21g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 48mg | Sodium: 1685mg | Potassium: 610mg | Fiber: 2g | Sugar: 7g | Vitamin A: 205IU | Vitamin C: 9.2mg | Calcium: 36mg | Iron: 1.2mg