Name: Chicken, Sweetcorn & Noodle Soup Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: British
Ingredients: 2 onions, quartered; 1 leek, cut into chunks; 2 carrots, thickly sliced; 2 bay leaves; 6 black peppercorns; parsley stalks (from a small bunch); 4 celery sticks, roughly chopped; 2 tbsp vegetable bouillon or 1 vegetable stock cube; 1.3kg whole chicken; About 3 litres cold water (to cover); 2 large carrots, chopped; 2 large leeks, trimmed and finely sliced; 2 corn on the cobs, corn kernels cut off; 200g vermicelli noodles; Small bunch parsley, finely chopped (for garnish)

Ingredients

2 large carrots, chopped

2 large leeks, trimmed and finely sliced

2 corn on the cobs, corn kernels cut off

200g vermicelli noodles

Small bunch parsley, finely chopped

2 onions, quartered

1 leek, cut into chunks

2 carrots, thickly sliced

2 bay leaves

6 black peppercorns

Parsley stalks

4 celery sticks, roughly chopped

2 tbsp vegetable bouillon or 1 vegetable stock cube

1.3kg chicken

Instructions

Step 1: Place the chicken and all stock ingredients (onions, leek chunks, thickly sliced carrots, bay leaves, peppercorns, parsley stalks, celery, and vegetable bouillon) into a very large saucepan. Cover with about 3 litres of cold water.

Step 2: Bring to the boil, then reduce to a simmer. Cook gently for 1 to 1½ hours until the chicken is cooked through. Skim off any froth every 20 minutes.

Step 3: Remove the chicken and set aside to cool. Strain the stock through a sieve, removing as much fat as possible.

Step 4: Rinse the pan and return the strained stock to it. Simmer over high heat to reduce slightly until you have about 2 litres of stock.

Step 5: Add the chopped carrots and sliced leeks to the stock. Simmer for 10 minutes until tender.

Step 6: Meanwhile, shred the cooled chicken, discarding skin and bones.

Step 7: Add the shredded chicken and sweetcorn kernels to the pan. Then add the vermicelli noodles (unless freezing), and simmer for about 7 minutes more until the noodles and corn are cooked.

Step 8: Serve the soup ladled into bowls, garnished with the finely chopped parsley.

Step 9: To freeze, allow the soup to cool completely before portioning into freezer bags or tubs. When ready to eat, thaw in the fridge overnight or a few hours at room temperature. Reheat gently, adding the noodles at the end if they were left out before freezing, and cook until tender.

Tips & Variations

Freeze the soup in small portions for faster defrosting, and you can freeze chopped parsley separately to sprinkle fresh upon serving.

For extra flavor, add a splash of soy sauce or a pinch of chili flakes when reheating.

Substitute vermicelli noodles with rice noodles or thin egg noodles if preferred.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use leftover cooked chicken to save time. Simply add it toward the end of cooking to warm through without overcooking.

Is it possible to make this soup vegetarian?

To make a vegetarian version, omit the chicken and use additional vegetable stock or bouillon. Add hearty vegetables like mushrooms or tofu for protein.