Creamy corn, noodle and chicken soup

Prep time
Cook time

Using the poaching liquid as the soup base makes for extra-delicious chicken flavour.


  • 3 cups chicken stock
  • 2 cups water
  • 4 skinless chicken breasts
  • 15ml olive oil
  • 1 large onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 3 garlic cloves, minced
  • 2.5ml thyme leaves
  • 250ml cream
  • 150g egg noodles
  • 1 tin corn kernels, drained
  • salt and pepper
  To serve:
  • ciabatta bread


  • Put 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 aside. Shred when cool enough.
  • Turn off the heat with the liquid and also keep 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.
  • Turn the heat down, allowing the liquid to simmer, and cook according to package instructions. Add the shredded chicken and corn just before the noodles are almost ready.
  • Season to taste with salt and pepper.
  • Serve hot with crusty ciabatta on the side.