Uploaded June 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/chicken-and-sweet-corn-soup-with-noodles
This is my homemade version of Chicken and Sweet Corn Cup-a-Soup with Noodles. It's quick and easy, and the flavour is in a completely different league to the instant kind!
Tip of the day: Don't bother pulling out measuring cups for the stock and milk. Just use the empty cans! Also a good way to swill out the last of the creamed corn. :) - N x ❤️
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Chicken and Sweet Corn Soup with Noodles
2 tbsp olive oil or butter
350 – 400g/ 12 – 14oz chicken breast, cut in half horizontally to form 2 thin steaks (or thigh fillets, no need to split)
1/2 tsp cooking salt
Pinch of black pepper
SOUP:
1/2 onion, finely diced
3 garlic cloves, finely minced or minced using garlic crusher
400g/14oz can sweet corn, drained (or 2 cups frozen or fresh corn)
400g/14oz can creamed corn
3 cups chicken stock/broth, low sodium (2 empty cans!*)
3 cups milk, full or low fat, dairy or non-dairy (2 empty cans!*)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 1/2 cups broken angel hair pasta, or other tiny pasta like risoni/ditalini, or break long strand pasta
1 cup (tightly packed) shredded cheddar cheese, or tasty cheese, Colby, Monterey jack, or any other flavourful melting cheese (100g)
3 tightly packed cups kale leaves (torn into bite size pieces) or baby spinach
SPRINKLING (OPTIONAL)
Something green – sliced green onion, chopped parsley
Shredded cheese
1. Heat oil in large pot over medium high heat, sprinkle chicken with salt and pepper then sear briefly on each side until light golden and surface is sealed but not cooked through. Remove chicken.
2. In same pot, cook the onion and garlic for 2 minutes until softened. Add the corn, creamed corn, stock, milk, salt and pepper. Stir, bring to simmer (increase heat to speed it up), then once it starts bubbling, adjust heat so it’s simmering gently.
3. Add the pasta and cook for 3 minutes (or however long the packet requires). Stir in cheese to melt, then kale until wilted (literally takes 10 sec). Ladle into bowls, top with shredded cheese and green onion. Enjoy!
* No need to pull out a measuring cup, just use the empty cans to measure the stock and milk!
#recipetineats #chickensweetcornsoup #homemadecupasoup
Recipe ⬇️ or print: recipetineats.com/chicken-and-sweet-corn-soup-with-noodles
This is my homemade version of Chicken and Sweet Corn Cup-a-Soup with Noodles. It's quick and easy, and the flavour is in a completely different league to the instant kind!
Tip of the day: Don't bother pulling out measuring cups for the stock and milk. Just use the empty cans! Also a good way to swill out the last of the creamed corn. :) - N x ❤️
-------------------
Chicken and Sweet Corn Soup with Noodles
2 tbsp olive oil or butter
350 – 400g/ 12 – 14oz chicken breast, cut in half horizontally to form 2 thin steaks (or thigh fillets, no need to split)
1/2 tsp cooking salt
Pinch of black pepper
SOUP:
1/2 onion, finely diced
3 garlic cloves, finely minced or minced using garlic crusher
400g/14oz can sweet corn, drained (or 2 cups frozen or fresh corn)
400g/14oz can creamed corn
3 cups chicken stock/broth, low sodium (2 empty cans!*)
3 cups milk, full or low fat, dairy or non-dairy (2 empty cans!*)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 1/2 cups broken angel hair pasta, or other tiny pasta like risoni/ditalini, or break long strand pasta
1 cup (tightly packed) shredded cheddar cheese, or tasty cheese, Colby, Monterey jack, or any other flavourful melting cheese (100g)
3 tightly packed cups kale leaves (torn into bite size pieces) or baby spinach
SPRINKLING (OPTIONAL)
Something green – sliced green onion, chopped parsley
Shredded cheese
1. Heat oil in large pot over medium high heat, sprinkle chicken with salt and pepper then sear briefly on each side until light golden and surface is sealed but not cooked through. Remove chicken.
2. In same pot, cook the onion and garlic for 2 minutes until softened. Add the corn, creamed corn, stock, milk, salt and pepper. Stir, bring to simmer (increase heat to speed it up), then once it starts bubbling, adjust heat so it’s simmering gently.
3. Add the pasta and cook for 3 minutes (or however long the packet requires). Stir in cheese to melt, then kale until wilted (literally takes 10 sec). Ladle into bowls, top with shredded cheese and green onion. Enjoy!
* No need to pull out a measuring cup, just use the empty cans to measure the stock and milk!
#recipetineats #chickensweetcornsoup #homemadecupasoup
