Chicken Corn and Noodle Soup

Chicken Corn and Noodle Soup


Servings 4
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.0 based on 44 ratings.


  • 30 g Butter
  • 1 Onion chopped
  • 10 g Plain Flour
  • 1/2 cups Celery (chopped Finely)
  • 4 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 g Angel Hair Pasta broken into 5cm pieces
  • 1/2 cups Milk

Nutrition Information

Qty per
380g serve
Qty per
Energy 58.8375kcalcal 15.493745885451kcalcal
Protein 4.3725gg 1.1514154048716gg
Fat (total) 0.6425gg 0.16919025674786gg
 - saturated 0.2175gg 0.057274522712311gg
Carbohydrate 10.8525gg 2.8578011849901gg
 - sugars 6.345gg 1.670836076366gg
Dietary Fibre 0.725gg 0.1909150757077gg
Sodium 897.9mgmg 236.44502962475mgmg

Nutritional information does not include the following ingredients: Butter, Onion , Plain Flour, Celery (chopped finely), Potatoes, Chicken Breast (half), Rashes of Bacon, Angel hair pasta

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

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.


  1. Melt butter in a large saucepan over medium heat.

  2. Cook onion for 3 to 4 minutes until it has softened.

  3. Add flour. Cook, stirring, for 1 minute or until mixture bubbles.

  4. Add the celery and potato.

  5. Combine corn, 1 cup of stock and milk in a large jug.

  6. Slowly add the corn mixture to the pan, stirring constantly to prevent lumps forming. Bring to the boil, stirring occasionally.

  7. Reduce heat to medium-low, simmer, uncovered, for 15 to 20 minutes or until thickened and potato is tender.

  8. Meanwhile, cook the bacon pieces and then set aside.

  9. Cook the chicken breast and then once cooked slightly use 2 forks to shred up the meat, then set aside.

  10. Once the soup mixture is thick and the potato is tender, transfer to a food processor and process until combined.

  11. 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.

Recipe Hints and Tips:

  • Chicken Corn and Noodle Soup is suitable to freeze in an airtight container for up to three months.

Chicken Corn and Noodle Soup - Stay At Home Mum

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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