Last-minute Easy Chicken Corn Soup
Making a quick pot of chicken corn soup doesn't get any easier than this for lunch or dinner any day of the week.
Recipe type: Soup
Cuisine: Any
Serves: 6-8
  • 2 Chicken Breasts
  • 2 Chicken Stock Cubes or homemade chicken stock (approx 10 cups depending on the size of pan)
  • Spaghetti 2 handfuls broken into bits
  • 6 Spring onions chopped (green onions)
  • 1 tin creamed corn (don't worry if you don't have a can, normal whizzed up will do with a splash of cream or with-out)
  • ½ cup fresh chopped Parsley
  • Cilantro
  • Salt n pepper to taste
  1. Crush chicken stock cubes and place broken spaghetti into a stockpot and pour approx 10 cups boiling water over or your heated chicken stock.
  2. Finely chop your spring onions add to the pot
  3. Fry or bake 2 seasoned chicken breasts (salt and pepper) until tender then chop up and add to soup
  4. Add your freshly chopped herbs and taste before adding salt and pepper as desired.
  5. Add the creamed corn and wait until the spaghetti is cooked for about 3-5 minutes.
Recipe by Canadian Budget Binder at