Chicken, sweetcorn & noodle soup

Chicken, sweetcorn & noodle soup

This superhealthy bowl can be made ahead and frozen, ready to be defrosted and used when you need it most

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 30 mins

Low-fat, Super healthy

Method

  1. Put all the stock ingredients and the chicken in a very large saucepan, then cover everything with about 3 litres cold water. Bring to the boil, then lower to a simmer and cook for 1 hr-1½ hrs, until the chicken is cooked through. Skim off any froth every 20 mins or so. Remove the chicken to a plate to cool. Strain the stock through a sieve, skimming off as much fat as you can.
  2. Rinse out the pan and put the stock back in, then simmer on a high heat until reduced a little - you need about 2 litres in total. Add the carrots and leeks, then simmer for 10 mins.
  3. Meanwhile, shred the meat from the chicken, discarding the skin and bones. Add to the pan with the sweetcorn. Add the vermicelli noodles, unless you want to freeze the soup, and simmer for about 7 mins more, until the corn and pasta is cooked. Ladle into bowls, sprinkled with the parsley. To freeze, allow the soup to cool completely before freezing (see tip), and when you're ready to eat, allow the soup to defrost before bringing it back to a gentle simmer in a pan. Add the noodles and simmer until cooked.
Try

Easy freezing and defrosting

By freezing the soup in small portions in freezer bags or tubs, they will defrost quicker. Allow to defrost overnight in the fridge, or for a few hours at room temperature. You can freeze the chopped parsley in a small bag: just sprinkle into the soup with the noodles.

PER SERVING

288 kcalories, protein 25g, carbohydrate 28g, fat 9 g, saturated fat 3g, fibre 2g, sugar 5g, salt 0.71 g

Recipe from Good Food magazine, June 2011.

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Latest comments and suggestions

  • Binder photo Beth

    05 June 2011

    Beth rated and commented on this recipe

    4 stars

    Didn't add the veg bouillon, just a tsp of salt.

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  • Binder photo yorkshire boy

    26 June 2011

    yorkshire boy rated this recipe

    5 stars

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  • Binder photo llp777

    30 June 2011

    llp777 rated this recipe

    5 stars

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  • Binder photo CFL recipes

    03 July 2011

    CFL recipes rated and commented on this recipe

    5 stars

    This is delicious and nourishing. I can't find vermicelli anywhere, though, which is irritating. Using fresh corn makes a lot of difference, really crunchy and flavoursome.

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  • Binder photo joytob

    16 September 2011

    joytob commented on this recipe

    Loved this recipe as I had onions leeks sweetcorn carrots and parsley in the garden. I also could not find vermicelli anywhere so I just snaped spaghetti into short pieces it worked very well. very filling and popular recipe will deffinately do again.

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  • Binder photo Laura in the Tarn

    15 March 2012

    Laura in the Tarn commented on this recipe

    Fantastic recipe - I love adding lemongrass and chopped ginger to the soup and some soy sauce at the end. I make this often when I feel we all need some delicious, seriously nutritious food.

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  • Binder photo bexxy

    03 April 2012

    bexxy rated and commented on this recipe

    3 stars

    its good that you can freeze as its one of the more tricky recipes for soup, a lot of hassle wont be doing again, but it did taste good.

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  • Binder photo Doo98

    11 April 2012

    Doo98 rated and commented on this recipe

    5 stars

    Lovely soup- perfect for a cold day! Very tasty and nourishing. I love the addition of sweetcorn and noodles :)

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  • Binder photo lizleicester

    16 April 2012

    lizleicester rated and commented on this recipe

    5 stars

    Didn't bother with the noodles and lugged the whole vat of delicious soup to a field in the Lake District where it warmed our cockles and re-charged us for a rugged outdoor weekend.

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  • Binder photo josophine851

    23 March 2013

    josophine851 rated and commented on this recipe

    5 stars

    A firm favourite. Don't always bother with the noodles as it makes a very tasty broth. Sometime substitute the noodles for some pre-cooked rice which works well. Freezes beautifully.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 30 mins

Low-fat, Super healthy

Ingredients

  • 2 large carrots , chopped
  • 2 large leeks , trimmed and finely sliced
  • 2 corn on the cobs, corn kernels cut off
  • 200g vermicelli noodles
  • small bunch parsley , finely chopped

FOR THE STOCK

  • 2 onions , quartered
  • 1 leek , cut into chunks
  • 2 carrots , thickly sliced
  • 2 bay leaves
  • 6 black peppercorns
  • parsley stalks
  • 4 celery sticks, roughly chopped
  • 2 tbsp vegetable bouillon or 1 vegetable stock cube
  • 1.3kg chicken
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PER SERVING

288 kcalories, protein 25g, carbohydrate 28g, fat 9 g, saturated fat 3g, fibre 2g, sugar 5g, salt 0.71 g

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