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. 😂
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!
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?
The picture of Dozer in the Armpit Coup is priceless. Truly in his element! As far as PDAs go, he does have his reputation as the Alpha Male to protect! The boy who would be King. Dozer’s like, What do you mean “would be”?! Kings are quite used to being adored. 🐕👑🥩🍕🍔🍖
Hi Nagi, I have thought of you the past week, our 12 year old schnauzer mix passed away. He had congestive heart failure, but did well till a few days before he died. I still see him in all his favorite places! He loved to eat so maybe he and beautiful Dozer can compare favorites! I have always loved your pictures you shared of him.
This recipe sounds lovely!
Thanks
Will definitely try this recipe when we return to cooler months.
I miss seeing Dozer’s daily antics and happy to see your memories captured forever! You are so blessed to have 14 wonderful years together!
I have to delete this post in case my husband sees it. it is early summer here in Minneapolis, US. But he will want maize added to chicken manoomin soup come winter.
And like Dozer, he loves, loves, loves his food lady and you too.
Hi Nagi, this looks amazing as. does everything you share. This is not related but here in Ontario Canada, notably Kingston we have purchased New Zealand Cheesy Beef Pie
made by a local baker. They are delicious! Have you heard of these?
BTWthis is the 3rd time rotation of your amazing Honey Butter Pork recipe in the slow cooker sooooo good! I added a bit of grainy mustard to the last batch.yum!
Take care
Hello from Washington state Nagi! I have been part of your flock for years, own both of your books & Row, Row Row. I love your recipes and your Dozer stories. Having just lost my fur baby of 10 years I thought how wonderful it would be if your next book was for Dozer, your pictures and narrations. Love & Hugs Nagi & Dozer too.
Hello, Nagi!
I’m in the UK. I have never seen creamed corn – or any other veg “creamed”. Sounds American.
Would adding another can of corn and extra cream work?
Please advise. Thank you.
As an American, yes, it’s common the south where I am, I would do what you suggest! Add more corn, drained from any liquid, at heavy/whipping cream and maybe a thicker later if the soup ends up runny. “Creamed corn” here is often made, or bought, with a thickener like corn starch/corn flour etc.
Hi Carol,
While I’m not from the UK, in Canada we also have this canned veg. My dad has always loved it (personally, not my fave but can see why it works in this recipe).
You could go to the extra step of making your own and jar it or just put it in vac sealed bags. But a little internet searching shows that you can get it in the UK but you might see it labelled as “cream style sweet corn”. Alternatively, you may be able to find a version of it in Asian shops. However, one of the other readers here also wisely suggested adding a heavy cream (or making a roux) and lightly blending boiled cream and corn.
Truly though, creamed corn is a lot sweeter and thicker than canned corn niblets.
Hope some of this helps.
If you Google “DIY Creamed Corn,” a sunny kitchen recipe with about 5 stars will come up. Very good sub for the canned glop we have in the US for creamed corn.
We owned a fine dinnerhouse in the family years back. The owner’s wife would simmer frozen or fresh kernels on the back stove burner with butter, 1/2 & 1/2, S & P until it thickened up a bit. Still the best, IMHO, as the real deal. Simple magnificence.
The canned version has a lot of gloopy additives. You can easily make your own for using in this recipe, and even extra for enjoying, with the excellent results enhancing this fabulous soup.
I have also used something similar for a corn-based Summer Soup, full of fresh and sweet summer delights, for a lovely meal that is bearable in the heat and bursting with fresh flavors, served lukewarm or hot.
Hi Nagi, I can’t get creamed corn in UK, if I liquidised a tin of corn would it be similar? Thank you
Hi Alison, you would think throwing corn nimblest would “cream them”. I tried doing this with fresh shucked corn on the cob for a corn chowder recipe which turned out less than ideal….
I agree with other readers more corn make a “roux” as you would for any creamed soup and perhaps throw in some mashed potato for thickening……good luck
Nagi. I love your cooking and your show. I too had a dog like Dozer ours was called Alfi after the show ALIEN LIFE FORM with that crazy little animal. I am aware of your loss. Sending good thoughts to you.
Hi Nagi, love the look of this recipe, a hearty soup for winter, I suffer from colitis so need to avoid onion and garlic among other things, how could I use infused garlic and onion oil in this recipe as a substitute and could green shallots work? Also do you have any Low Fomap recipes you can share
You can try with a soffritto of fennel, carrot and celery in place of onion and garlic and maybe add some tomato paste if you can have it (not to make it taste tomatoey but to add savoriness). Two anchovy fillets in the soffritto would be good too.
Best soup EVER…! Will make more. Perfect for winter…
Oooh i JUST made your creamy chicken noodle soup on Monday! (Has been wet and wild over here in Perth!) Im gonna need to make this one too
Hi Nagi,
I love your recipes & inspiration! Do you think I could use little GF pasta in this? Or rice noodles? I can’t really have wheat.
You actually read my mind, Nagi! I can’t believe it. I came to your website yesterday looking for a recipe just like this!! When this recipe popped into my email today I assumed at first I had been sent your Chinese chicken and corn soup because of some sort of algorithm with the search terms I’d used. But no! It’s a new recipe and exactly what I wanted!!!!