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 03, 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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a