Chicken Noodle Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon garlic, minced
  • 3 stalks celery, chopped
  • 2 carrots, peeled and diced
  • 6 cups chicken stock
  • 500g chicken breast, diced into small pieces
  • 3/4 cup frozen corn kernels
  • 75g can creamed corn
  • 250g vermicelli noodles
  • 1/4 cup parsley, chopped
  • salt and pepper, to season


  1. Heat oil in a large frying pan over medium-high heat.
  2. Add onion and garlic, cook for 5 minutes or until soft.
  3. Add celery and carrot, cook for a further 5 minutes.
  4. Pour in the stock and bring to the boil.
  5. Add the chicken, corn kernels and creamed corn, simmer for 7 minutes or until the chicken is cooked through.
  6. Cook noodles following packet directions.
  7. Add the rice noodles and parsley to saucepan, stir and cook for 5 minutes.
  8. Season with salt and pepper. Serve.