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Photo of Chicken, corn and noodle soup by WW

Chicken, corn and noodle soup

4 - 8
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Ready in just 20 minutes and jammed full of flavour!


Fresh ginger

1 tsp, finely grated

Green shallot(s)

6 individual, sliced

Salt reduced chicken stock

4 cup(s), (1L)

Frozen corn kernels

2 cup(s), (320g)

Canned creamed corn

300 g


2 bunch(es), chopped into 1cm pieces

Fresh egg noodles

200 g, thin variety

Soy sauce

1 tbs, light variety

Skinless chicken breast, grilled or barbecued

2 cup(s), shredded, (320g) or poached

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook ginger and the white part of the shallot, stirring, for 1 minute or until fragrant.
  2. Add stock and 3 cups (750ml) water, and bring to the boil over high heat. Add corn kernels, creamed corn, asparagus, noodles, soy sauce and chicken and simmer, uncovered, for 2 minutes, or until hot. Stir in remaining shallot. Season with salt and white pepper.


SERVING SUGGESTION: Top with ¼ cup fresh coriander leaves. VARIATION: Swap asparagus for 200g snow peas or broccoli florets. in Step 2.