Chicken, corn and noodle soup

  • 30 mins cooking
  • Serves 4
  • Print


Chicken, corn and noodle soup
  • 1 (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 3 centimetre (15g) fresh ginger, peeled, finely grated
  • 420 gram canned corn kernels, rinsed, drained
  • 1 tablespoon vegetable oil
  • 4 cup (1l) chicken stock
  • 2 cup (500ml) water
  • 125 gram canned creamed corn
  • 4 green onions, trimmed, coarsely chopped
  • 125 gram dried wheat noodles
  • 350 gram chicken breast fillets, thinly sliced
  • 2 tablespoon japanese soy sauce
  • 100 gram baby spinach leaves


Chicken, corn and noodle soup
  • 1
    Heat oil in a large saucepan on the stove over medium heat for 1 minute. Add onion, garlic and ginger and stir with a wooden spoon for about 5 minutes or until the onion is soft.
  • 2
    Add stock, water and both corns to the pan. Place lid on pan, turn heat to high and bring to the boil.
  • 3
    Keep the green parts of green onion in a small bowl; add the white parts to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
  • 4
    Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 minutes. Stir to separate the noodles.
  • 5
    Add chicken to pan and simmer, uncovered, about 1 minute or until the chicken is cooked. (Add extra soy sauce to taste, if needed.)
  • 6
    Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.

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