A light bowl of chicken and sweetcorn soup with thin noodles, garnished with sweetcorn kernels. A stainless steel spoon rests beside the bowl on a pale green plate, with blurred background elements suggesting an inviting dining setting.

Chicken Noodle Soup

Serving Time icon
Portions : 4
Clock icon
Total Time : 60 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 198g can Green Giant Sweet Corn
  • 4 chicken legs
  • 2 carrots
  • 1 onion
  • 2 celery sticks
  • 2 bay leaves
  • 1.5 L chicken stock (just use a couple of stock cubes if you haven't got real chicken stock)
  • A handful of vermicelli
  • 1 tbsp chopped parsley
Equipment
  • Large saucepan

This delicious soup is a great and cheap way to make the whole family a tasty and nutritious meal.

Preparation

  1. Start by just chopping up the carrots, onion and celery and putting them into a large pan with the chicken legs and bay leaves, pour in the stock. Bring to the boil, cover and simmer for 45 minutes until the chicken is tender
  2. Next take the chicken out of the broth and put it on a plate to cool for a few minutes.
  3. Meanwhile crumble the vermicelli into the broth and add the sweet corn. Bring it all to a simmer and cook for 3 minutes.
  4. Chop the chicken into bite-size pieces, put it back in the soup and heat it up until it's nice and hot - have a quick taste and put in some salt and pepper if you think it needs it.
  5. Lastly scatter the chopped parsley over the soup and serve straight-away!

Tips

  • Cooking the chicken in stock will give the stock a brilliant flavour and will make the chicken really tasty and succulent. Plus for a zingy winter version of this dish soup add about a teaspoon of chopped fresh ginger to the stock while cooking the chicken.