Total Time
Prep 20 mins
Cook 25 mins

Yet another recipe for this traditional soup - this one gets the TICK fron the National Heart Foundation

Ingredients Nutrition


  1. Brown diced chicken in 1/2 tbsp oil.
  2. Set aside.
  3. Add remaining oil to pot and cook onion for 2 minutes.
  4. Add celery and carrots - cook 4 minutes.
  5. Add stock and bring to boil.
  6. Simmer 15 minutes.
  7. Meanwhile cover noodles with boiling water.
  8. Let stand 5 minutes - drain.
  9. Add corn,chicken and noodles to pot.
  10. Simmer further 5 minutes and serve.
  11. For a spicier version add chilli or coriander.
Most Helpful

We love chicken soup and this one is super easy and quick. I pouched chicken fillets first in chicken broth than cut it up into small pieces set it a side and added to the soup at the end. I didn't have noodles on hand so used small shape pasta and add little bit of baby pea. Thank you Katew for delicious soup. Made for February Au/New Zealand recipe swap 2012.

Hanka February 15, 2012

I was going to make half the recipe but after reading others' reviews I made the recipe as posted for lunch and now have lunch for tomorrow too. Thanks for posting kate. Made this yummy soup for a cold and snowy February day for Everyday Is A Holiday.

ElaineAnn February 04, 2011

Very yummy! I did add extra broth, since I like my soup a little "soupier"! I needed something to loosen up my head (we have alot of pollen right now!), and this fit the bill. Thanks for sharing your recipe!

breezermom May 11, 2010