Chicken, Sweetcorn & Noodle Soup Recipe

Introduction

This Chicken, Sweetcorn & Noodle Soup is a comforting and flavorful dish perfect for any day. Made from scratch with fresh vegetables, tender chicken, and delicate vermicelli noodles, it’s a hearty soup that warms you from the inside out.

Ingredients

• 2 large carrots, chopped
• 2 large leeks, trimmed and finely sliced
• 2 corn on the cobs, 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 vegetable bouillon or 1 vegetable stock cube
• 1.3kg chicken

Instructions

1. Step 1: Place the chicken, onions, 1 leek cut into chunks, 2 carrots thickly sliced, bay leaves, peppercorns, parsley stalks, celery sticks, and vegetable bouillon in a very large saucepan. Cover with about 3 litres of cold water.
2. Step 2: Bring to a boil, then reduce to a simmer and cook for 1 to 1½ hours until the chicken is cooked through. Skim off any froth every 20 minutes.
3. Step 3: Remove the chicken to a plate and allow to cool. Strain the stock through a sieve, removing as much fat as possible. Rinse the pan and return the strained stock to it.
4. Step 4: Simmer the stock on high heat until it reduces to about 2 litres.
5. Step 5: Add the chopped carrots and finely sliced leeks, then simmer for 10 minutes.
6. Step 6: Shred the cooled chicken meat, discarding the skin and bones. Add the shredded chicken and sweetcorn kernels to the pan.
7. Step 7: Add the vermicelli noodles unless you plan to freeze the soup. Simmer for about 7 minutes, until the corn is tender and the noodles are cooked.
8. Step 8: Ladle the soup into bowls and sprinkle with finely chopped parsley. Serve hot.

Tips & Variations

• Freeze the soup in small portions for quick defrosting later. Allow to defrost overnight in the fridge or for a few hours at room temperature. You can freeze chopped parsley in small bags to sprinkle in when serving.
• For a richer flavor, use homemade chicken stock if available.
• Substitute vermicelli noodles with rice noodles or thin egg noodles for a different texture.

Storage

Store the soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in small portions. When reheating, thaw completely in the fridge and then bring gently to a simmer on the stove. If frozen without noodles, add fresh noodles during reheating and cook until tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of cooking from raw?

Yes, you can use leftover cooked chicken by adding it towards the end of cooking just to warm it through, then proceed with adding sweetcorn and noodles.

What can I use if I don’t have vegetable bouillon or stock cubes?

You can substitute with homemade or store-bought broth, or simply add extra vegetables and seasoning to boost the flavor of the stock.

Chicken, Sweetcorn & Noodle Soup Recipe

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★★★★★

4.8 from 79 reviews

• Author: Ben
• Total Time: 1 hour 50 minutes
• Yield: 6–8 servings 1x
• Diet: Low Fat

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Description

A hearty and comforting Chicken, Sweetcorn & Noodle Soup made from scratch using fresh vegetables, tender chicken, and vermicelli noodles. This homemade soup features a flavorful, rich chicken stock infused with aromatic herbs and vegetables, perfect for warming up on any day. It is easy to prepare, freezer-friendly, and can be quickly reheated for a satisfying meal anytime.

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Ingredients

Scale 1x2x3x

Stock Ingredients

• 2 onions, quartered
• 1 leek, cut into chunks
• 2 carrots, thickly sliced
• 2 bay leaves
• 6 black peppercorns
• parsley stalks from small bunch
• 4 celery sticks, roughly chopped
• 2 tbsp vegetable bouillon or 1 vegetable stock cube
• 1.3 kg whole chicken
• About 3 litres cold water (for stock)

Soup Ingredients

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

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Instructions

1. Make the Stock: Place the onions, leek chunks, sliced carrots, bay leaves, black peppercorns, parsley stalks, celery, vegetable bouillon or stock cube, and whole chicken in a very large saucepan. Cover with about 3 litres of cold water, bring to a boil, then reduce to a simmer. Cook gently for 1 to 1½ hours until the chicken is cooked through. Skim off any froth every 20 minutes to keep the stock clear.
2. Strain the Stock: Remove the chicken from the pot and set aside to cool. Strain the stock through a sieve into a clean container, skimming off excess fat from the surface. Rinse out the saucepan and return the strained stock to it. Simmer on high heat until the stock reduces slightly to about 2 litres in volume.
3. Add Vegetables and Simmer: Add the chopped carrots and finely sliced leeks to the stock. Simmer for 10 minutes until tender.
4. Prepare the Chicken Meat: While the vegetables cook, shred the cooled chicken meat, discarding the skin and bones.
5. Finish the Soup: Add the shredded chicken and sweetcorn kernels to the pot. Add the vermicelli noodles unless you plan to freeze the soup (add noodles fresh when reheating if freezing). Simmer for a further 7 minutes until the corn and noodles are cooked through.
6. Serve: Ladle the soup into bowls and garnish with finely chopped fresh parsley. For freezing, allow the soup to cool completely before portioning into freezer bags or containers. To reheat, defrost overnight in the fridge or for a few hours at room temperature, then warm gently on the stove. If frozen without noodles, add the vermicelli and simmer until cooked just before serving.

Notes

• Freezing tip: Freeze soup in small portions for faster thawing. Freeze chopped parsley separately and sprinkle into soup when serving.
• Skimming the stock during cooking ensures a clearer broth.
• Discard chicken skin and bones before shredding meat for a leaner soup.
• If freezing soup, add vermicelli noodles only when reheating to prevent them from becoming mushy.
• Simmer the stock uncovered during reduction to intensify flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: chicken soup, sweetcorn soup, noodle soup, homemade chicken broth, healthy soup, comforting soup, easy soup recipe, freezer-friendly soup