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. 😂
Yay! We are also in winter and it’s suddenly turned cold. This is a great addition to the week’s menu. Thank you.
Hope you get a chance to try it Nina! – N xx
Looking forward to trying this out. I’m concerned that you said the cheese is optional, cheese is never optional in my life.
Ha ha ha ha ha ha – message of the day!!! 🙂 – N xx
Beautiful smoochy pic with your gorgeous boy ❤️🐾
How timely this recipe is as the days are getting chilly. Soup looks absolutely yum. Creamy and cheesy – what a great combo! Going to try this one for sure.
Beautiful to see that your tears are slowly being turned into smiles – Take care lovely x
Hope you do get a chance to try it Ruth!! Time has definitely helped heal. I don’t think I will ever fully get over Dozer but I’m definitely feeling more like myself these days. Thank you for the lovely message ❤️ – N x
Thank you for this recipe. It is winter in South Africa so I am definitely going to make this soup. And thank you for still sharing beautiful memories of Dozer 🙂
I’m glad you’re still enjoying them Sharon. I still haven’t figured out what this website is without a bit of Dozer in every recipe 💔 – N x
🧡💛 he will always be a very good boy ……I think those long life dried noodles would be great in this too ….🤔
I really think Dozer has been immortalised in my mind as the goodest of boys though we all know he had a devilishly cheeky side! ❤️ – N xx
Yum yum Nagi – love chicken and sweet corn soup and this looks delicious 😋 – going to make this week as yes it is getting cooler. Thank you and love the everyday gorgeous pics of Dozer 😘
I’m so glad you’re still enjoying seeing stories of Dozer! I really don’t know how I’m going to stop making him a part of every recipe. He’s been here since the very beginning. How do I let him go? 💔 – N xx
Nagi,
The Nutritional Facts didn’t make it into the version I received.
I hope you are well.
Oops! Let me pop that in
I can’t access the video either…
I got the publish time wrong for the video!! OOPS! 🙂
I’d like to know how many times the word “fond” appears on your website ?! And thanks for a lovely warming soup – just right for our 10 degree night in sunny Hobart hahaha
Quite a bit probably!! 🙂 I refer to it regularly!!! PS Love Hobart. Tassie is one of my very favourite places in the world
Woohoo!! A ‘souped up’ 😉 version of yr Chinese sweetcorn, which I make a lot! Chilly in NZ too, can’t wait to try it Nagi, much love to you and keeping Dozer with us over the rainbow bridge xx
Yes wee glitch in video as others have said
YES! It’s like the western version 🙂 Thank you for still loving the Dozer section! I know I need to let him go one of these days…but I’m just not ready yet 🙂 Video fixed – I buggered up the publishing time!! Oops! 🙂
Never let go, I hv Chilli’s photos on rotate on frame and still talk to him after 18 months gone ❤️
Video listed as private and the heart button is no longer on the page therefore unable to save recipes.
Thanks Dianne! I stuffed up the video publishing time 🙂 – N x
Hi from Mosman Sydney. Popped up just a moment ago while I was checking my recipes for dinner tonight. I’ll definitely have this on for lunch soon but minus the kale, imo it’s like green sandpaper. I will use Choi sum or buk choy.
Looking forward to trying it. Thanks Nagi, you never fail to inspire.
B
Hi Brian in Mosman! Not too far from me 🙂 Hope you get a chance to try it! Chinese greens sounds like a terrific alternative 🙂 – N x
Cup-a-soup – pray, what is that 🙂 ? OK, OK – way back when, before the time we talked of UPF foods and the damage ‘inflammation’ could do and remembered the taste of ‘real food’, I know I have had some also – it definitely did not look thick and aromatic and inviting like this! Yet. looking at the ingredients used you have made it awfully ‘easy-peasy’ and methinks many will read and head for the kitchen – it’s 14C and cooling here at 4.30pm and it would be nice! As nice as His Lordship’s photos – he DID know how to pose appropriately – earned his ‘wages’ . . . well, I hope it’s warm and cozy upstairs . . .
Ha!! I love that Eha, your take is always welcomed around these parts!! 🙂 – N xx
Hi Nagi, why can’t I access your video? What’s changed?
I can’t either!
I stuffed up the video publish time! Oops!! 🙂
I buggered up, that’s why! 🙂 Published the video an hour later than I should have, oops!! – N x
Wondering if I’m able to freeze leftovers?
Hi Wendy, you sure can, just follow the leftovers directions but freeze instead of refrigerate – N xx
Unable to view video, says its private FYI
Yikes, I stuffed up the publishing time! Thanks for flagging that Daniel 🙂 – N x