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Chicken & corn noodle soup


  • Chop the chicken until finely minced. Then put in a bowl and mix in 2 tspn each cornflour and soy. 
  • Heat the oil in a wok (or large heavy-bottomed non-stick pan) and cook the chicken until sealed, stirring and mashing with a wooden spoon as you do so.
  • Then add 3 cups stock with the creamed sweetcorn and seasonings. Mix well, turn the heat down and gently simmer for 10 mins, adding more stock if needed.  
  • At the same time, soak the noodles in a bowl of boiling water until separated. Drain well. 
  • Mix the remaining cornflour with the cold water until well dissolved and add to the wok. Stir well and then add the noodles and spring onions. Taste for seasoning and bring to the boil. 
  • Remove the wok from the heat and pour in the egg, briefly whisk.
  • Serve the soup in individual small bowls.


  • 150 gm skinless chicken breast fillets
  • 3 tspn cornflour
  • soy sauce
  • 1 tbsp vegetable oil
  • 3-4 cups chicken stock
  • 310-320 gm canned creamed sweetcorn
  • sea salt & freshly ground pepper
  • 1 packet thin noodles, eg. Singapore
  • 2 tbsp cold water
  • 1-2 spring (green) onions, shredded
  • 1 egg, whisked

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm