Here’s a comforting Chicken, Corn & Noodle Soup—light, nourishing, and perfect any time 🍲🐔🌽
Chicken, Corn & Noodle Soup
Ingredients (serves 4)
Base
- 1 tbsp oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Chicken
- 2 chicken breasts or 3–4 thighs (bone-in gives more flavor)
Soup
- 6 cups chicken stock
- 1 cup sweet corn (fresh, frozen, or canned—drained)
- 1 cup egg noodles (or any short noodles)
Seasoning
- Salt & black pepper, to taste
- ½ tsp dried thyme or mixed herbs
- Optional: a pinch of white pepper
Finish
- 1 tbsp chopped parsley or spring onions
- Optional: a squeeze of lemon
Instructions
- Start the base
- Heat oil/butter in a pot.
- Sauté onion until soft, then add garlic for 30 seconds.
- Cook the chicken
- Add chicken and stock.
- Bring to a boil, then simmer 15–20 minutes until chicken is cooked.
- Shred the chicken
- Remove chicken, shred, and return to the pot.
- Add corn & noodles
- Stir in corn and noodles.
- Simmer 8–10 minutes until noodles are tender.
- Season & finish
- Add salt, pepper, thyme, and optional lemon.
- Garnish before serving.
Variations
- Creamy version: Add ½ cup milk or cream at the end
- Asian-style: Add ginger, soy sauce, and sesame oil
- Extra veg: Carrots, peas, or spinach
- Thicker soup: Stir in 1 beaten egg slowly (egg-drop style)
Tips
- Don’t overcook noodles—add them last
- Bone-in chicken = richer broth
- Tastes even better the next day
If you’d like, I can make this into a slow cooker, quick 20-minute, or kid-friendly version.
