Method:

• Place the chicken stock and water into a pot over a medium-high heat. When it starts simmering, add the chicken breasts and turn the heat down to low.
• Allow the breasts to poach for 10-15 minutes, until cooked through.
• Remove the breasts from the liquid and put them aside. Shred when cool enough.
• Turn off the heat and set the liquid aside.
• Heat the olive oil in a large pot over medium heat.
• Add the onions, celery, carrots, garlic, and thyme. Sauté gently, without allowing the veggies to colour, until softened. This takes about 8 minutes.
• Add the poaching liquid and cream, and bring to the boil. Now add the egg noodles.
• Reduce the heat to a simmer, allowing the liquid to simmer, and cook according to the package instructions. Add the shredded chicken and corn just before the noodles are almost ready.
• Season to taste with salt and pepper.
• Serve hot, accompanied by crusty ciabatta on the side.