Name: Chicken, sweetcorn & noodle soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Asian
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; 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 low-sodium vegetable bouillon or 1 vegetable stock cube; 1.3kg chicken

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Chicken, sweetcorn & noodle soup

Chicken, sweetcorn & noodle soup

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 30 mins

A star rating of 4.3 out of 5.23 ratingsRate

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

Healthy

Skip to ingredients

Alternatives

Complete the dish

If you love authentic Latin comfort food, try this hearty Ajiaco Colombian chicken & potato soup for a rich flavour experience.

Ingredients

Nutrition

Units:

MetricUS

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 low-sodium vegetable bouillon

or 1 vegetable stock cube
1.3kg chicken

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Nutrition: per serving

kcal288
fat9g
saturates3g
carbs28g
sugars5g
fibre2g
protein25g
salt0.71g

low

Method

step 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.
step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, June 2011

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A star rating of 4.3 out of 5.23 ratings

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