Everyone in our family loves soup.  We often have soup for dinner when I need to make something quick, easy and tasty.  This often happens on a karate night (my older two do karate) or on a night I can’t be bothered.

Chicken and corn soup has fast become our favourite.  It’s so hearty, warm and filling.  Perfect for a cold Winter’s night.  There are so many variations so today I thought I’d share my way.


Image from here


  • 1 teaspoon of grated ginger
  • 1 teaspoon of grated garlic
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of chilli flakes, or more if you like it hotter
  • Chicken stock 1 litre
  • Spring onion (2 strands, chopped)
  • 500g Chicken breast chopped into bite sized pieces
  • 1/2 put of vermicelli rice noodles
  • Corn kernels cut from 2 corn cobs




  • Heat olive oil in a deep saucepan
  • Add ginger, garlic, chilli flakes, stir to combine and until just heated
  • Add stock and simmer
  • To simmering stock add cut chicken breast, corn kernels and spring onion
  • Add rice noodles
  • Add some water or more stock if the ingredients are not completely submerged with liquid
  • When chicken is cooked through (about 5 minutes) serve with your favourite crusty bread

We love this soup as it has a bit of spice to it.  If you do not like chilli, this recipe works just as well without it.


What are you having for diner tonight?