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Photo of Chicken, noodle and sweet corn soup by WW

Chicken, noodle and sweet corn soup

8
Points®
Total Time
2 hr 5 min
Prep
15 min
Cook
1 hr 50 min
Serves
4
Difficulty
Moderate
You can’t go past this old favourite, the flavours are made for each other and this dish is made for a chilly night and for warming the soul.

Ingredients

Whole raw skinless chicken

630 bag(s), (Buy 1.4kg)

Celery

3 stick(s)

Brown onion

1 large, coarsely chopped

Carrot(s)

1 small, coarsely chopped

Pepper

20 g, (peppercorns)

Fresh flat-leaf parsley

3 g, (3stalks)

Olive oil

2 tsp

Leek

1 whole, trimmed, thinly sliced

Canned corn kernels, rinsed and drained

1 cup(s)

Dry pasta

140 g, (angel hair pasta) broken into 5cm lengths

Fresh chives

1 tbs, finely chopped

Instructions

  1. Place chicken in a large saucepan. Coarsely chop 2 celery sticks and add to saucepan with onion, carrot, peppercorns and parsley. Add enough cold water to just cover chicken and bring to the boil over high heat. Reduce heat and simmer, uncovered, for 1 hour, occasionally skimming any scum or fat from the surface. Carefully remove chicken and set aside to cool slightly. Simmer stock, uncovered, for a further 30 minutes.
  2. When chicken is cool enough to handle, remove and discard skin and bones. Shred chicken breast meat. Reserve thigh and leg meat for another use (see tip). Strain stock into a large jug. Discard solids.
  3. Heat oil in same cleaned pan over medium heat. Finely chop remaining celery and add to pan with leek. Cook, stirring, for 5 minutes or until softened. Add 1.5L (6 cups) reserved stock, corn, pasta and shredded chicken breast and simmer, uncovered, for 6–8 minutes or until pasta is tender. Serve sprinkled with chives.

Notes

TIP: Remaining chicken meat can be shredded and used to make sandwiches or added to salads. Leftover stock can be frozen.Suitable to freeze for up to 3 months.

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