Chicken, corn and mushroom noodle soup

This deliciously warming and healthy soup is packed full of tender chicken, sweet corn and hearty mushrooms to create a wonderful Winter dish for the family.

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


Chicken, corn and mushroom noodle soup
  • 4 cup (1l) salt-reduced chicken or vegetable stock, or miso soup mix
  • 2 200g chicken breast fillets
  • 1 tablespoon chopped ginger
  • 1 clove garlic, finely chopped
  • 220 gram fresh singapore noodles
  • 125 gram can corn kernels, drained
  • 100 gram button mushrooms, thinly sliced
  • 1 tablespoon salt-reduced soy sauce, plus extra to serve
  • 4 green onions (shallots), sliced diagonally
  • 1/2 cup mint, coriander or basil, finely sliced
  • finely sliced chilli (optional), to serve


Chicken, corn and mushroom noodle soup
  • 1
    Heat stock and 3 cups water in a large saucepan on high, until boiling. Reduce heat to low and add chicken, ginger and garlic. Simmer for 8 minutes, until chicken is cooked through. Remove chicken and set aside to cool slightly. Shred chicken.
  • 2
    Return shredded chicken to stock. Add noodles, corn, mushroom and soy sauce. Simmer for 3-4 minutes, until noodles are tender.
  • 3
    Ladle into bowls and scatter over green onion, herbs and chilli, if using. Serve with extra soy sauce for drizzling.

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