Pic of Chicken and sweetcorn soup

Chicken and sweetcorn soup

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Soups & stews

Chicken and sweetcorn soup

Serves 1 25 min
A creamy, meal-in-a-bowl style soup, this is very simple to make and the best sort of comfort food for a chilly day. If you haven't got vermicelli to hand, use another small pasta shape. Stir in a handful of chopped parsley or spinach at the very end of the cooking time for something a little greener.


  • 1 sweetcorn cob
  • 1 skinless, boneless chicken breast, cut into strips
  • 200ml chicken stock
  • 50ml double cream
  • 40g vermicelli pasta
  • 1 tsp cornflour
  • 1 tbsp milk
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    In a pan of boiling water, cook the sweetcorn for about 10-12 minutes. Drain, leave to cool, then cut off the kernels with a sharp knife.
  • Step 2

    Put the chicken pieces, stock and cream in a large saucepan and bring to the boil. Lower the heat and simmer for 12-15 minutes, or until the chicken is cooked through.
  • Step 3

    Meanwhile, in a large pan of boiling water, cook the pasta according to the packet instructions, until al dente. Drain and keep to one side.
  • Step 4

    Mix the cornflour and milk together into a smooth paste. Add to the soup and stir to combine and thicken the soup.
  • Step 5

    Add the sweetcorn and pasta and season to taste.

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