Chicken, sweetcorn and noodle soup

Preparation info
    • Difficulty


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By Christine Manfield

Published 1999

  • About

A delicious soup that can easily be considered a meal in a bowl. The base can be made ahead of time, making the last-minute cooking and assembly very simple. Using the best-quality chicken you can will make all the difference to the flavour and outcome of this dish.


  • 1 x 1.8 kg free-range, corn-fed chicken
  • 3 litres water


  1. Wash chicken thoroughly to remove any blood. Put chicken into a stockpot and cover with water (you may need to add a little more). Add green onions, ginger and peppercorns and bring to a boil.
  2. Reduce heat to a simmer and cook for 1 hour or until chicken is cooked. Do not boil as meat will toughen. Test thigh with a skewer — if juices run pale pink, chicken is c