Warm up with this hearty and comforting Sweet Corn and Chicken Soup, packed with tender shredded chicken, creamy corn, and quick-cook noodles. Perfect for busy weeknights or cozy weekend meals!
Ingredients:
1 litre chicken stock (use low-sodium for healthier option)
350g shredded roast chicken (leftover rotisserie chicken works great)
4 cans of creamed corn (adds rich, creamy texture)
2 cans of corn kernels (adds sweet crunch)
2 packs of 2-minute noodles (break up before adding)
Splash of soy sauce, to taste (adds umami depth)
Cooking Instructions:
- In a slow cooker or large pot, combine chicken stock, creamed corn, corn kernels, and shredded chicken.
- Add a splash of soy sauce to enhance flavor.
- Cook on high heat for 3.5 hours, stirring occasionally.
- In the last 10–15 minutes, add the 2-minute noodles and cook until soft.
- Serve hot and enjoy this creamy, savory bowl of goodness!
