Chicken And Sweetcorn Soup With Noodles

I love this time of year, when the cool weather begins to bite in the evenings and early morning but the days aren’t yet swamped with the gloom of winter. It’s the perfect weather for crockpot meals (although to be honest I use mine all year round for all sorts of important things, like cake…), and one of my fave things to make in the crockpot is soup. Last year I tried out a few different chicken and sweetcorn soup recipes but I didn’t find one that was really outstanding. But the other day, standing in my kitchen with the random assorted contents of my fridge and pantry, I reckon I nailed it. ‘It tastes like a chowder,’ the husband said, while the girls dunked cheese toasties into their steaming bowls, and the next day they all took the leftovers to work in their flasks. Definitely a win, and so super easy.

Chicken And Sweetcorn Soup With Noodles
 
Author:
Serves: 6-8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 can of cream of chicken condensed soup
  • 500g chicken breast
  • 1 large zucchini, grated
  • 1 large onion, chopped
  • 2 cans of creamed corn
  • 2 tsp crushed ginger
  • 1 tsp crushed garlic
  • 2 tsp crushed or dried coriander
  • I can of light coconut milk
  • 1 packet of soba noodles*
Instructions
  1. Place whole chicken breasts into the crockpot bowl
  2. Pour over cream of chicken condensed soup and the equivalent of one can of water
  3. Add creamed corn, onion and zucchini
  4. Add ginger, garlic and coriander and mix gently
  5. Cook on High for 4 hours or Low for 6-8 hours*
  6. Approximately 30 minutes before you are ready to serve the soup, remove the chicken breasts from the crockpot, shred with a fork and return to the crockpot bowl
  7. Stir through coconut milk and soba noodles, taking care to ensure the noodles don't clump together
  8. Cook for the remaining 30 minutes with the lid off to allow the soup to thicken
  9. Serve with fresh crusty bread (or cheese toasties!)
Notes
*Soba noodles are Japanese noodles made from buckwheat. You could substitute hokkien or udon noodles if that's what you have on hand

*Cooking time may vary slightly depending on your crockpot model and size

*Don't be alarmed if the soup looks very thin when you open the lid to remove the chicken breasts. The shredded chicken and noodles will thicken it up perfectly, in fact when I went to reheat it the following day, I had to add extra liquid!

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Comments

  1. Jodie@FreshHomeCook says

    I do love it when a bits & pieces recipe comes together like that! This sounds delicious – I love the combination of veggies & soba noodles are delicious!
    Your recipes are strengthening my relationship with crockpot & slow cooker, which at times have been a little intimidating for me. :)
    Jodie@FreshHomeCook recently posted…Fresh Mind & Body: A weight on my mindMy Profile

    • Emma Fahy Davis says

      Embrace the slow cooker, it is your friend! ;) I use mine almost every day in winter, it just feels lazier and I don’t even know why because it still requires the same amount of time, just not during witching hour!

    • Emma Fahy Davis says

      Yay, how did it go?! A couple of other people have let me know that they made and enjoyed it :)

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