Chicken, sweetcorn & noodle soup

Chicken, sweetcorn & noodle soup

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
288
protein
25g
carbs
28g
fat
9g
saturates
3g
fibre
2g
sugar
5g
salt
0.71g

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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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.

Recipe from Good Food magazine, June 2011

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Comments

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Livilooloo's picture

Well........ where do I start?!

AMAZING......ISH

cristina23's picture

Really good and easy, and the day after tasted even better. I added some finely shopped ginger as a personal touch.

josophine851's picture
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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.

donnadoo98's picture
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Lovely soup- perfect for a cold day! Very tasty and nourishing. I love the addition of sweetcorn and noodles :)

babybex's picture
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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.

laurapope77's picture

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.

joyncol's picture

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.

Hawie's picture
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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.

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

Questions

Tips