Chicken & Corn Noodle Soup
Chicken & Corn Noodle Soup
This Chicken & Corn Noodle Soup is the ultimate quick and comforting bowl that comes together in under 30 minutes. It’s light yet satisfying, with tender shredded chicken, sweet bursts of corn, silky egg ribbons, and slurpable noodles in a flavourful broth.Using chicken tenderloins keeps the cooking time short, and the addition of creamed corn gives the soup a creamy, slightly sweet finish without needing any dairy. The ginger and spring onion add a subtle aromatic lift that makes this soup feel both nourishing and refreshing.Perfect for busy weeknights, chilly days, or when you’re feeling under the weather, this is a go-to family favourite that’s simple, wholesome, and so delicious.
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.
- Substitute with vermicelli, soba noodles, or egg noodles.
- 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.
Related Recipes on Wholesome by Sarah
- Creamy Chicken, Bacon & Risoni Soup
- Chicken Soup For The Soul
- Chicken, Veggie & Pearl Barley Soup
- Lamb, Vegetable & Barley Soup
- Dumpling Soup
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
