This is my homemade version of Chicken and Sweet Corn Cup-a-Soup with noodles. Itโs 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 everyoneโs 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 โ hang on, I donโt have a recipe for that yet. Thought Iโd better rectify that!
So here it is. Itโs 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. ๐
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 canโt. ๐
Two types of corn โ 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 โ I did try this using water rather than stock but found the soup broth lacking. Itโs 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. ๐
Milk โ 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 thatโs what I drink)/
Chicken breast โ 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 โ about 380g/13oz โ so I just used one. You can also use thigh fillets.
Broken angel hair pasta โ 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. Theyโre so small they fit in teaspoons!
Other pastas โ Feel free to use any other tiny pasta โ rizoni/orzo, star shapes, tiny macaroni, alphabet, dinosaur shapes (no judgement from me, even if thereโs 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) โ A late addition, but once I did it, there was no looking back. ๐ It adds an extra oomph of flavour and it thickens the broth a bit too. But itโs entirely optional!
Green stuff (kale!) โ 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 sautรฉ 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 (itโs 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 doesnโt need to be cooked through at this stage. In fact, you donโt want it fully cooked, otherwise it will be overcooked by the time the soup is ready!
Sear chicken โ 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 doesnโt need to be cooked through as weโre going to put it back in the soup broth.
Chop chicken โ Take the chicken out then when itโs cool enough to handle, cut it into small pieces. I do this while Iโm waiting for the broth to come up to the simmer (step 4 below).
Sautรฉ the onion and garlic in the same pot, lowering the heat as needed to ensure the golden brown layer on the base doesnโt burn.
Soup broth โ 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 โ 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 Iโm using is only 3 minutes). Stir every now and then.
Cheese and kale โ 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 itโs 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 itโs 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! โ 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 โ 400g/ 12 โ 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 โ sliced green onion, chopped parsley
- Shredded cheese
Instructions
- Season chicken โ Sprinkle each side of the chicken with the salt and pepper.
- Sear chicken โ 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 โ 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 โ Meanwhile, cut the chicken into 1cm / 0.4" cubes.
- Add pasta โ 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 โ 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. โค๏ธ
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. Iโve scoured through 14 years of Dozer photos over the past few months, and one thing has become abundantly clear โ my adoring love for him was very rarely reciprocated on camera. ๐
Nagi, thank you for this recipe. We have made it almost weekly since you published it. Itโs great for weeknights as we can start it, head to gym, come back and finish it and be eating within 15/20 mins of getting home. Stores really well and my mum always asks us when we are next making it and give any leftovers to her, storing separately as you have outlined.
Followed the recipe to a tee, and it is absolutely delicious. I was looking for a soup that reminded me at least somewhat of soups I have had in Asian restaurants. This really comes close. As an aside, for people who have access to pasta products in South Texas, we have an item called Fideo which is almost exactly like broken angel hair pasta. It is used to make a very common dish in South Texas that is really delicious. But there must be a dozen different brands of these type of noodles in our grocery stores. Just a time saver because there is no need to break up Angel hair pasta. And does not affect the taste of your soup recipe. If I could put a photo of the one I buy, i would attach it, but we cannot put photos or attachments on our comments. Sometimes referred to as vermicelli fideo. Love this recipe.
The idea of searing the chicken before cutting it up is a game-changer for me as I REALLY donโt like messing with slimy raw chicken. Two thumbs up!
This was SO good! Easy to make, trust the process as always! Makes a tonne for leftovers and lunches
Wonderful content, as always! I always learn something new here. Just wanted to share that dochost.io has become my preferred way to host and distribute documents โ itโs straightforward and works perfectly.
Hi Nagi. Can this be frozen?
Iโve frozen it successfully โ just make sure to reheat it very gently, as the milk / cheese may split.
Made this tonight. I used chicken breast from a waterless chicken soup I made so one less step. It was so filling & hubby didnโt even finish his. Perfect & quick for this cold winters Perth night. Oh and I also added chicken salt which really helped add extra chicken flavour.๐๐ฝ Thank you Nagi & thank you for sharing the extra Dozer pics with us. ๐๐ซถ๐ฝ๐
Super quick and affordable to make. So delicious, we had double servings. I made it exactly as the recipe states. Will put this on my rotation for winter!
Delicious! Will happily make again! Put grated carrot and zucchini in with the onion like suggested as I didnt have kale or the 2nd can of corn. So good! Reckon the cheese is what makes it!!
Lovely warming soup for winter! Easy to make and delicious. Keen to try swirling an egg through it to give it an Asian edge to it
Grew up with health-nut parents/era, so never had canned/processed/packaged foods like these soups. No appeal to the sweet/corn/greens, but liked the base soup โ creamy, pasta, chicken.
Used 2 cartons (8 cups) broth, 4 cups milk for more soup (liquids), and for veg, subbed in sauteed, slivered onions and a head of cauliflower in medium chunks, both sauteed in lemony chicken stock & butter. Similar to the delicious Avgolemono, I guess, but with pasta, it still came out wonderful following the base recipe. Looking forward to devouring the rest of the pot myself with some homemade sourdough toast (for dipping!). Nagiโs recipes are amazing; even with tweaks, you still get a masterpiece! An edible oneโฆplus puppy/doggo updates. Itโs a win-win on all frontsโฆand how many things can we say that about nowadays?!
Great soup โค๏ธ
Love your memories of dozer even more โค๏ธ ๐ ๐
Loved your sweetcorn and chicken soup super easy didnt have 3 cups milk subed water x 1 cup to make up qty
Reduced pasta to 1 cup
Everything else perfect no change
Love your website
So happy you have new baby ๐
I made this today and Iโve just had bowel! So yummy. Never had kale before and Iโm pleasantly surprised with the taste. Holds well in the soup. Thank you for the recipe, Nagi โค๏ธ
I made this Chicken and corn soup last week and it went in a flash and there are only 2 of us.
It was such a hit that I am going to make it again this weekend. It is an absolutely fabulous recipe and so comforting and delicious.
So easy to make and the best I ever tasted! This is going on rotation in my household, along with Nagiโs Zuppa Toscana soup.
For those who like some heat, add some chilli flakes.
Amazing, tasty, filling and satisfying soup!
Made some alterations:
โ Didnt have creamed corn so blitz a tin of corn in the processor
โ used oat milk
โ subbed the angel hair pasta with a whole 250g pack of changs noodle cakes, extra noodles for the kids
โ added finely chopped carrot and celery to the onion for extra veg!
This was approved by the whole family! Toddler loved it and kept asking for more. My dog who isnโt food-obsessed kept following whoever was holding a bowl of soup around the kitchen- it must have smelt that good! Iโm sure Dozer had approved it too!
Wasnโt sure what to have for dinner so did my usual Recipetin search and this popped up. Love love loved it. It was a cold day in Wellington and this hit the spot nicely. Thanks again Nagi for your amazing recipes ๐
The soup is very good. Was wondering if it can be frozen ?