Chicken Corn and Noodle Soup

Chicken Corn and Noodle Soup. This is a thick, hearty soup that is a mixture between chicken noodle soup and creamy corn chowder! This one is also good for when you aren’t feeling too well. The chicken stock and garlic are proven to really help you feel better when you are feeling down!

Add a bit of spice like curry powder or a huge hit of garlic if your cold or flu is really bad! If you are looking for more great recipes to help you when you are feeling under the weather, check out our article on The 10 Foods You Should Eat When You’re Sick.

Chicken Corn and Noodle Soup - Stay At Home Mum

serves

4

time needed

10 mins prep25 mins cook

ingredients

11

difficulty

Easy

rating (click to rate)

2.9 based on 34 ratings, click to rate

Please Note Nutritional information is provided as a guide only and may not be accurate.

Nutritional information does not include the following ingredients:

Chicken Breast (half)
Rashes of Bacon
Angel hair pasta

NUTRITION INFORMATION
	Qty per 602g serve	Qty per 100g
Energy	1661kJ	276kJ
Protein	8.6g	1.4g
Fat,total	0.94g	0.16g
-saturated	0.3g	0.05g
Carbohydrate	49g	8g
-sugars	10.6g	1.8g
Dietary Fibre	7g	1.2g
Sodium	956mg	159mg

Ingredients

30 grams Butter
1 Onion chopped
10 grams Plain Flour
1/2 cup Celery (chopped Finely)
4 medium Potatoes peeled, cut into 1cm pieces
1 cup Corn (frozen Is Fine)
4 cups Stock (chicken)
1 Chicken Breast (half)
2 Rashes Of Bacon rind removed and chopped
50 grams Angel Hair Pasta broken into 5cm pieces
1/2 cup Milk

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Method

Nutrition

Melt butter in a large saucepan over medium heat.
Cook onion for 3 to 4 minutes until it has softened.
Add flour. Cook, stirring, for 1 minute or until mixture bubbles.
Add the celery and potato.
Combine corn, 1 cup of stock and milk in a large jug.
Slowly add the corn mixture to the pan, stirring constantly to prevent lumps forming. Bring to the boil, stirring occasionally.
Reduce heat to medium-low, simmer, uncovered, for 15 to 20 minutes or until thickened and potato is tender.
Meanwhile, cook the bacon pieces and then set aside.
Cook the chicken breast and then once cooked slightly use 2 forks to shred up the meat, then set aside.
Once the soup mixture is thick and the potato is tender, transfer to a food processor and process until combined.
Put the soup mixture back into the pot on high heat, add the pasta, remaining chicken stock and chicken and stir until combined. Cook for 10 minutes until the pasta is cooked.