Chicken corn noodle soup

by thecurrytheory

Hi Soup lovers! In January 2008 I had the honor of visiting Trinidad and Tobago, it is one of the most beautiful islands in the Caribbean. My husband’s side of the family still resides there and we had the opportunity to go see his grandfather. I simply fell in love with the beautiful mountains and beaches. Also, the food is highly influenced by Asian Indians in the country. I truly didn’t know the Caribbean has any Indians but Africans only. oh Boy! I was pleasantly surprised. I love how they prepare their soups with so many vegetables like corn, pumpkin, and sweet potato, etc. Below is a pic of us enjoying the beautiful Maraco beach in Trinidad. A trip I will always be thankful for. This is my simple version of their corn chicken noodle soup, they would prefer hot pepper sauce in it but I left it out, do try it (with or without) It takes so good and is healthy for you.

Chicken corn noodle soup

Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 lbs Chicken tenderloins or drumsticks (washed and cut in small cubes) marinate the chicken in a tbsp of olive oil, Ginger Garlic Cilantro paste)and a pinch of salt and pepper.
  • 2 cups of any mixed chopped veggies
  • (onions, carrots, celery, peas, sliced plantain, sweet potatoes, russet potatoes) I cut sweet potatoes in large cubes so they don't melt down in the soup.
  • 2 (14.5 oz)cans of Swanson 30% less sodium Chicken broth.
  • 2 cups of warm water to add in for more liquid in the soup.
  • 2-3 fresh corn on the cob (broken into 2 pieces each).
  • 1 cup uncooked egg noodles
  • 3 tablespoons of vegetable oil or any
  • Salt to taste, black pepper, a pinch of oregano, and cilantro for garnishing.


  1. In a large Iron pot, add in oil to heat on a medium flame, once heated, throw in the veggies into the pot (Onions, carrots, celery, potatoes) Stir well for about 5 mins until tender.
  2. Continue cooking the veggies and add the marinated chicken cubes to the pot. Cook the chicken until its white in color covering it with a lid for 5 mins.
  3. Add Black pepper, Oregano, salt to taste.cover the pot and cook in its juices for another 5 mins.
  4. Add in the chicken broth cans and 2 extra cups of warm water. cover and let it cook for 10 minutes if you're using chicken with bone add another 10 mins to your cooking time.
  5. After its been simmering for 20 mins and almost cooked, add the egg noodles and let them cook for 10 more minutes.
  6. Finally, add in fresh corn on the cob and cook for another 5 mins
  7. Once the chicken is falling off the bone or is soft and the vegetables are well cooked.
  8. Garnish with Cilantro or any herb you like.
  9. Serve hot and enjoy it with a crusty piece of bread no the side. So fulfilling!

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