Riverford Wicked Leeks
Chicken and sweetcorn soup recipe image

Print Chicken and sweetcorn soup

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 & pepper


  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.
  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.
  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.
  4. Mix the cornflour and milk together into a smooth paste. Add to the soup and stir to combine and thicken the soup.
  5. Add the sweetcorn and pasta and season to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes