Easy Chicken Corn Noodle Soup

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This Asian style easy chicken corn noodle soup has been a winner with my kids. All of them. Yes, all three, and what’s even better it’s a hit with my husband and me too. Winning!

Other reasons I love this Easy Chicken Corn Noodle Soup Recipe

Everyone slurping it up is a pretty big reason, but there are a couple of other reasons why I love this soup.

It is quick to make

It only takes 20 minutes from start to finish, and most of that is it just bubbling on the stove

One pot Wonder

There is only one pot to clean after making this soup, I hate doing dishes so this is a major win for me.

Notes on  making my easy Asian-style chicken noodle soup

Stock can be pretty high in salt. I quite often make my own, from scratch using the leftovers when we have a roast chicken. But if this sounds way too complicated to you, then just check you are buying buy a low salt/sodium stock

Noodles you can use whatever you want, My kids and I have been loving it with Pad Thai style rice noodles, ie the thicker ribbon type rice noodles

Feel free to add other veggies, aside from the corn frozen peas go well in this too.  Grated carrot always works well, as does thinly sliced mushrooms. If you have a green disliking kid, try peeling the zucchini, so sneaky but awesome, as it ends up looking like extra noodles! I love frozen veggies and if you don’t have fresh corn on hand, frozen will work just as well!

Print

Easy Chicken Corn Noodle Soup

Prep 5 mins

Cook 20 mins

Total 25 mins

Author Stacey Kemeys

Yield 4-6 serves

Ingredients

• 1 Tbsp Oil
• 1-2 cloves garlic
• 2cm piece ginger
• 500g boneless skinless chicken
• 1L chicken stock
• 2 Tbsp soy sauce or Tamri
• 1 cup corn kernels (fresh or frozen)
• 2 Zucchini
• 180g dried rice noodles
• Sesame oil

Instructions

1. Heat oil in a large saucepan over a medium heat 
2. Crush garlic and finely shred ginger
3. Sauté garlic and ginger for 1-2 minutes until fragrant
4. Add Stock and Soy Sauce, bring up to a simmer
5. While this is happening slice the chicken
6. Add Chicken and Corn to the hot stock
7. Simmer for 20 mins
8. Add noodles and cook for length of time recommended on the packet
9. Grate the Zucchini and add right at the end of cooking it will only require 1-2 mins cooking time
10. Ladle into bowls and sprinkle with sesame oil before serving

Notes

To be wheat and or gluten free, substitute soy sauce for Tamari

Courses Dinner

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