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Chicken Corn and Noodle Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is quick, easy and very child-friendly. To vary this dish, and make it more Asian inspired, replace the milk with coconut milk, add some soy or fish sauce and a splash of Chinese rice wine. A garnish of chilli would work here too. This soup reheats really well. Serves 6-8

This is quick, easy and very child-friendly. To vary this dish, and make it more Asian inspired, replace the milk with coconut milk, add some soy or fish sauce and a splash of Chinese rice wine. A garnish of chilli would work here too. This soup reheats really well. Serves 6-8

Ingredients

Serves: 4

Metric Cups
  • 600 grams chicken thigh fillets (skinless)
  • 1½ litres chicken stock
  • 2 cloves garlic (crushed)
  • 1 tablespoon fresh root ginger (microplaned)
  • 125 grams egg noodles (broken into shorter lengths)
  • 420 tins creamed sweetcorn
  • 250 millilitres milk
  • 4 spring onions (sliced)
  • 21⅙ ounces chicken thigh fillets (skinless)
  • 2⅗ pints chicken broth
  • 2 cloves garlic (crushed)
  • 1 tablespoon fresh gingerroot (microplaned)
  • 4⅖ ounces egg noodles (broken into shorter lengths)
  • 420 tins creamed sweetcorn
  • 9 fluid ounce milk
  • 4 scallions (sliced)

Method

Chicken Corn and Noodle Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Trim excess fat from thigh fillets and slice into thin strips.
  • Heat the stock (and water if using) in a large pan with garlic and ginger, bring to boil.
  • Add thigh fillets, bring back to boil, reduce heat and simmer for about 5 minutes, add noodles and simmer for a further 5 minutes or until noodles are nearly cooked.
  • Add creamed corn, milk and half the spring onions to pan, heat gently until warmed through.
  • Ladle soup into serving bowls and sprinkle remaining spring onions over to garnish.
  • Trim excess fat from thigh fillets and slice into thin strips.
  • Heat the stock (and water if using) in a large pan with garlic and ginger, bring to boil.
  • Add thigh fillets, bring back to boil, reduce heat and simmer for about 5 minutes, add noodles and simmer for a further 5 minutes or until noodles are nearly cooked.
  • Add creamed corn, milk and half the scallions to pan, heat gently until warmed through.
  • Ladle soup into serving bowls and sprinkle remaining scallions over to garnish.
  • Tell us what you think