Chicken and Corn soup

READY IN: 2hrs 15mins
Recipe by kay cameron

Delicious and very easy soup to make.

Top Review by Sydney Mike

Gotta admit that I sawitched things around quite a bit in this rercipe ~ I started out with 3 cups of shredded chicken breast that I had frozen, then cut the recipe in half & simple make up the soup base from one of the packes of noodle soup mix! I did include the onion, the whole cup of corn & rice, though, so the final produce was pretty much like the recipe intended, minus, of course, any dark meat! I do very much like this recipe & another time, when I know I'll be able to serve it for 2-3 days in a row, I look forward to making it as written, whole chicken & all! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]

Ingredients Nutrition

  • 1 uncooked chicken, take all skin off
  • 1 large onion, chopped
  • 1 cup corn kernel
  • 2 packets chicken noodle soup mix
  • 12 cup rice
  • salt and pepper


  1. Joint chook and cut it up roughly.
  2. Fill a big boiler pan up with water, about 3/4 full.
  3. Put onions and chook in it.
  4. Boil for 1 1/2 hours.
  5. Take chicken pieces out and let them cool.
  6. Once cool enough to touch pull all the meat of the bones and put meat back in soup.
  7. Add soup mix, corn and rice and bring to boil.
  8. Let boil till rice is cooked.
  9. Check for seasoning and add some S/P if needed.
  10. Eat.
  11. is even better the next day!

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