This is my homemade version of Chicken and Sweet Corn Cup-a-Soup with noodles. It’s quick and easy, and the flavour is in a completely different league to the instant kind!
Chicken and Sweet Corn Soup with Noodles
I often get recipe ideas just by wandering the aisles of the grocery store, seeing what everyone’s buying. Come winter, Australians pile their trolleys with ready-made Lasagna, Cottage Pie and pasta bakes, and the cup-a-soup aisle suddenly gets a lot more traffic too. Cream of Chicken Soup, Creamy Chicken Noodle Soup and Mushroom Soup are flying off the shelves.
And so is Chicken and Sweet Corn Noodle Soup, and I realised – hang on, I don’t have a recipe for that yet. Thought I’d better rectify that!
So here it is. It’s creamy with little bits of chicken, lots of sweet corn flavour and pasta that will actually fit in your soup spoon. That it leaves powdered packet soups in the dust goes without saying. 🙂
Ingredients in Chicken and Sweet Corn Soup with Noodles
I like how this soup is thickened without flour or cornflour/cornstarch. Instead, it relies on the starch from the pasta, creamed corn and a handful of cheese! I also added a few handfuls of green stuff into the soup, just because I can and cup-a-soups can’t. 😉
Two types of corn – This soup uses both creamed corn and corn kernels. The creamed corn forms part of the soup broth, adding flavour, corny-sweetness and also thickens it a bit. Feel free to substitute the corn kernels with frozen for fresh corn kernels if you want (2 cups).
Chicken stock/broth – I did try this using water rather than stock but found the soup broth lacking. It’s just tastier using chicken stock! My default is to use low sodium because it allows me to control the amount of salt I add into a dish, which varies depending on other ingredients I use. 🙂
Milk – This is what gives the soup broth a creamy colour. You can use any type of milk you want, dairy or non-diary, and any fat percentage you want (my default is low-fat because that’s what I drink)/
Chicken breast – I use around 400g/14oz chicken for this soup though you could easily use more if you want to bulk up on protein. The chicken I had when I filmed the video and took these photos was mega size – about 380g/13oz – so I just used one. You can also use thigh fillets.
Broken angel hair pasta – These fine, little bits of pasta cook in a flash (3 minutes!) and I also like them because it reminds me of the little bits of pasta in the cup-a-soup packets. They’re so small they fit in teaspoons!
Other pastas – Feel free to use any other tiny pasta – rizoni/orzo, star shapes, tiny macaroni, alphabet, dinosaur shapes (no judgement from me, even if there’s no one under 10 in your household). If using slightly larger pasta like ditalini, small shells, these will absorb a bit more liquid so just add an extra slosh of water into the broth, else your soup will be quite chunky.
Handful of cheese (optional) – A late addition, but once I did it, there was no looking back. 😊 It adds an extra oomph of flavour and it thickens the broth a bit too. But it’s entirely optional!
Green stuff (kale!) – I also like to stir in a few big handfuls of kale, just to get some green goodness into the soup and also because it adds a splash of colour. I use kale because there is always a bunch loitering in my fridge, though baby spinach, spinach, silverbeet/chard would do just as nicely. Else, you could always chop up some vegetables and sauté it with the onion (carrots, celery, zucchini, capsicum/bell peppers are go-to options).
How to make Chicken and Sweet Corn Soup with Noodles
I like to sear the chicken first which not only leave tasty brown stuff on the base of the pot that makes our soup tastier (it’s called fond!), I also find it easier to dice into small pieces compared to handling a slippery raw chicken. We add it back to the pot later, so it doesn’t need to be cooked through at this stage. In fact, you don’t want it fully cooked, otherwise it will be overcooked by the time the soup is ready!
Sear chicken – Split the chicken in half horizontally and sprinkle both sides with salt and pepper. Then sear it in the pot for about 1 1/2 minutes on each side, just until the surface is lightly golden. It doesn’t need to be cooked through as we’re going to put it back in the soup broth.
Chop chicken – Take the chicken out then when it’s cool enough to handle, cut it into small pieces. I do this while I’m waiting for the broth to come up to the simmer (step 4 below).
Sauté the onion and garlic in the same pot, lowering the heat as needed to ensure the golden brown layer on the base doesn’t burn.
Soup broth – Add the creamed corn, corn, milk and chicken stock (use the empty cans to measure this out, you need 2 cans of each), plus the salt and pepper. Give it a mix and let it come up to the simmer.
Cook pasta and chicken – Once the broth starts bubbling, add the pasta and chopped chicken, plus all the chicken juices on the chopping board. Simmer for 3 minutes, or however long the packet says the pasta needs to be cooked for (the broken angel hair pasta I’m using is only 3 minutes). Stir every now and then.
Cheese and kale – Add the cheese, and stir to let it melt through. Then add the kale and stir until it is wilted, it barely takes 20 seconds. Then serve!
As with all pasta soups, the pasta will continue to absorb liquid and soften as it sits in the broth, so it’s best enjoyed straight away. If you plan to keep leftovers, I would drain or scoop out all the stuff (pasta, chicken and all), and store the broth separately if it’s practical to do so. If not, at least let the broth and noodles cool down separately before combining back together in a container. The pasta absorbs less liquid when cold so it will not bloat as much.
Hope you enjoy! – Nagi x
Watch how to make it
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Chicken and Sweet Corn Soup with Pasta
Ingredients
- 2 tbsp olive oil or butter
- 350 – 400g/ 12 – 14oz chicken breast , cut in half horizontally to form 2 thin steaks (Note 1)
- 1/2 tsp cooking salt
- Pinch of black pepper
For the soup:
- 1/2 onion , finely diced
- 3 garlic cloves , finely minced or minced using garlic crusher
- 400g/14oz can sweet corn , drained (or 2 cups frozen or fresh corn)
- 400g/14oz can creamed corn
- 3 cups chicken stock/broth , low sodium (2 empty cans! Note 2)
- 3 cups milk , full or low fat, dairy or non-dairy (2 empty cans, Note 2)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups broken angel hair pasta , or other small pasta like risoni/ditalini, or break long strand pasta (Note 2)
- 1 cup shredded cheddar cheese , or tasty cheese, Colby, Monterey jack, or any other flavourful melting cheese
- 3 tightly packed cups kale leaves (torn into bite size pieces) or baby spinach
Sprinkling (optional)
- Something green – sliced green onion, chopped parsley
- Shredded cheese
Instructions
- Season chicken – Sprinkle each side of the chicken with the salt and pepper.
- Sear chicken – Heat the oil in a large pot over high heat. Put the chicken in and sear each side for 1 1/2 minutes or until light golden, then remove (it doesn't matter if it's not cooked through).
- Make soup broth – Into the same pot, add the onion and garlic. Cook for 2 to 3 minutes or until translucent. Add the creamed corn, corn, stock, milk, salt and pepper. Bring to a simmer.
- Chop chicken – Meanwhile, cut the chicken into 1cm / 0.4" cubes.
- Add pasta – Add the pasta and chicken (and any juices on the cutting board). Cook for 3 minutes (or whatever the pasta cook time is).
- Stir ins – Add cheese and stir to melt. Add the kale and stir until it wilts.
- Serve immediately, with a little sprinkle of green onion and extra cheese if you want!
Recipe Notes:
Nutrition Information:
Remembering Dozer
The unofficial photo album of a very ordinary week in Life of Dozer, this time 2 years ago. Which, looking back now, feels pretty special. ❤️
I love that last one especially. Me, setting up the camera timer with the hope of getting a lovely picture of us together, giving Dozer a sweet kiss on the cheek. Dozer, meanwhile, more interested in a bird or leaf blowing across the patio. That was so typical. I’ve scoured through 14 years of Dozer photos over the past few months, and one thing has become abundantly clear – my adoring love for him was very rarely reciprocated on camera. 😂
I’ve had a rotten cold, this soup with added chili crisp is marvellous.
I made this today for a lunch party. It was absolutely delicious BUT, instead of a creamy colour it was (frankly) pale grey! I make my own chicken stock and wonder if that’s the issue? Did I read somewhere that boiling the carcass can discolor the stock?
I really want this recipe to become a regular because it’s everything I need – easy, delicious and stretches when you aren’t sure how many mouths you have to feed but the colour ain’t great!
Any suggestions?
Any help gratefully received!
Cheers Lue
Absolutely delicious, just the right amount of all the ingredients. Easy to make and very filling
Made this last night. It is quick and easy. Very tasty. Too sweet for a few family members. I’m using the left-overs as pie filling.
Hi Nagi, Thanks for sharing such a delicious and easy to prepare recipe. I made it last night using High Protein almond milk because of my husband’s lactose intolerance and was amazed by how creamy the soup tasted!
Thanks again.
Going to make this for lunch today with leftover roast chicken! Also, Dozer is such a fluffy boy! Love these nostalgia pics of him with the new recipes.
Nagi recipes are my go too ,easy to follow and delicious 😋 family loved the chicken and can soup
Both my partner and I have come down with a nasty chest infection and I was able to summon the energy to make this last night.
Such an easy recipe and it has been an absolute life saver.
Easy, delicious and, as my partner aptly described it; “like a warm hug from the inside”.
Quick easy mid week light dinner. It went down really well. Another winner Nagi
I made a huge batch of this yesterday and it is delicious! Thanks Nagi for another winner!
A tip with the kale is, I always take it home and give it a good rinse, then put in a bag in the freezer. Once fully frozen, it crushes up into small pieces perfectly! Then I can add it to soup really easily, just taking out the big stems. Lasts for ages and always ready to go!
Awesome tip!
I made this exactly as written and it was delicious! Next time I might add some chilli flakes for extra heat. Definitely an excellent winter soup for our cold Victorian winter! Thanks Nagi & team
Hi Nagi, it doesn’t matter about getting the perfect picture with Dozer. It is about the shared moment/s. Love you both. Mel
Just made this for the first time, and so easy and delicious! Thank you for simple steps, and packed flavour! So much for leftovers too. A windy day tomorrow where I am in for a treat! Can’t wait to make again
Loved the easy method for making this soup. I did add a little Worcestershire sauce at the end for that extra Unami flavour .
No sesame oil, Nagi?
Hey Nagi! Speaking, I guess, for most who live on the northern hemisphere, I thought “why would I cook that now?? it’s way too warm!” 😂😂
But hey, now I can finally try the delicious summer recipes you posted a few months ago 🤩😆 sending lots of love and looking forward to that chinese tomato egg receipe you will post some day 😉
What to do on a cold rainy day when you’re feeling unwell (recovering from pneumonia) and need comfort food? You turn to Nagi for inspiration and then you make this amazing soup. So quick and easy and just perfect. I feel better already!
Made gluten free using vermicelli rice noodles – delicious!
Yes! Great idea for GF 🙂
I made the soup today for a young Gf single mum who has Covid. It did seem a bit thin and bland without pasta. Did you find the rice noodles bulked it up a bit? I was wondering about GF spaghetti, broken into small pieces, but thought it might fall apart??
Looks like great summer soup with fresh corn and greens!
Just made this for lunch, though I will admit, I had a bowl for breakfast. Really solid corn flavour and chowder like thickness to the broth. Added celery and carrots cooked along with the onions. Thanks as always Nagi. p.s. glad to see you’re a barefoot cook like me!
You don’t need to tell any of us how much you love Dozer, and never apologise for showing us your love for him. Many of us have had dogs which have sadly died. I for one used to look forward to seeing Dozer’s daily antics. Seeing your pictures from years gone by, are equally as good. Keep them coming Nagi. Please?