Name: Chicken & Corn Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 litres chicken stock; 3 corn cobs (husks removed); 5 chicken tenderloins; 1 clove ginger (finely chopped); 3 spring onion (finely sliced); 420 g creamed corn; 1 tablespoon cornflour (mixed with 2 tablespoons water); 1 tablespoon soy sauce; 2 2-minute noodles (packets & flavour sachets discarded); 2 eggs (whisked)

Family Meals, Soup

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Chicken & Corn Noodle Soup is one of those meals that feels like a warm hug in a bowl. Ready in under 30 minutes, it’s perfect for busy nights, cool weather, or those moments when you just need something soothing and nourishing. With its tender shredded chicken, sweet pops of corn, silky egg ribbons, and slurpable noodles, this soup is both light and satisfying, proof that comfort food doesn’t have to be heavy.

This recipe is fantastic for families. Kids love the noodles and the natural sweetness of corn, while adults appreciate the aromatic lift from ginger and spring onion. It’s also a lifesaver if someone in the household is feeling under the weather — warm broth, protein-rich chicken, and the healing kick of ginger make it a go-to sick-day remedy. For individuals or couples, it’s the kind of quick one-pot meal that yields leftovers for the next day, making it as practical as it is delicious.

What makes this soup special is its clever layering of flavours and textures. The chicken tenderloins cook quickly in the stock, giving you tender meat in minutes. Creamed corn adds body and a gentle sweetness without the need for cream, while fresh corn kernels add texture and freshness. Ginger brings gentle warmth, soy sauce rounds out the savouriness, and the eggs create silky ribbons that turn the broth into something truly comforting. Adding noodles makes it hearty enough to stand on its own as a meal.

Best of all, this soup is approachable for even the most beginner cook. The steps are simple, the ingredients are affordable, and the results are reliable every time. Once you’ve made it once, it’ll quickly become a staple in your kitchen, a recipe you’ll return to whenever you want quick comfort without compromise.

Chicken & Corn Noodle Soup

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Servings

Equipment

Large pot
Chopping Board
Sharp Knife
Tongs or slotted spoon
Forks (for shredding chicken)
Medium pot (for noodles)

Ingredients

1.5 litres chicken stock
3 corn cobs husks removed
5 chicken tenderloins
1 clove ginger finely chopped
3 spring onion finely sliced
420 g creamed corn
1 tablespoon cornflour mixed with 2 tablespoons water
1 tablespoon soy sauce
2 2-minute noodles packets & flavour sachets discarded
2 eggs whisked

Instructions

In a large pot, pour in the chicken stock. Add the corn cobs and chicken tenderloins.
Bring to the boil and then turn down and simmer over medium heat for 10–12 minutes, or until the chicken is cooked through.
Remove the chicken and set aside to cool slightly. Continue simmering the corn cobs for another 5 minutes, or until tender.
Meanwhile shred the chicken using two forks, set them aside.
Remove the corn cobs, cut off the kernels, and set them aside.
To the stock add ginger, spring onion, creamed corn, corn kernels, cornflour & soy sauce.
In a separate pot, bring water to the boil and cook 2 packets of 2-minute noodles (discard the flavour sachets). Once cooked, drain and set aside.
While gently stirring the soup, slowly pour in the whisked egg to form soft egg ribbons.
Add the shredded chicken and cooked noodles into the soup. Stir well to combine everything.
Serve hot, topped with extra sliced spring onion.

Video

Notes

Cooking Tips for Beginners

Stir continuously while adding the egg to form soft, silky ribbons.
Be careful not to overcook the noodles; cook them just until tender.
Adjust soy sauce to taste if you prefer a saltier broth.

Serving Suggestions

Serve with a sprinkle of white pepper or a dash of sesame oil.
Add extra chilli for a spicy kick.
Pair with steamed dumplings for a heartier meal.

Make-Ahead or Prepare-Ahead Guidance

The soup base (without noodles and egg) can be made up to 2 days in advance and stored in the fridge.
Cook the noodles fresh for best texture.

Storage Advice

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop to avoid overcooking the noodles.

Meal Prep Instructions

Prepare the soup base and store separately from the noodles.
Cook noodles and add to soup just before serving.
Portion into individual containers for easy grab-and-go meals.

Substitutions

Chicken Tenderloins:

Use chicken breast or leftover roast chicken.

2-Minute Noodles:

Substitute with vermicelli, soba noodles, or egg noodles.

Creamed Corn:

Swap for extra corn kernels and add a splash of milk for creaminess.

FAQs

Can I use frozen corn?
Yes, substitute fresh corn cobs with 2-3 cups of frozen corn kernels.
Can I make this gluten-free?
Yes, use gluten-free noodles and tamari instead of soy sauce.
Can I use rotisserie chicken?
Absolutely! Simply shred and add to the soup base.

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Helpful Hints

Add a few drops of sesame oil before serving for extra flavour.
You can crack the eggs directly into the soup and stir or whisk them beforehand for more even ribbons.
If using leftover roast chicken, reduce the initial cooking time.

Keywords

Dinner, Lunch, Soup

Chicken

Protein Chicken

Category Family Meals, Soup

Difficulty Easy

Member Free

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