Ali Leonard's heavenly Chick, Corn and Noodle Soup

In the Kitchen

I saw the soup base in the supermarket and couldn't resist it. I had some leftover roast chicken so I made this soup. Damn! It's tasty!

Sorry about the picture, I should have taken time to wipe the bowl but I was in too much of a hurry to eat it! If you are roasting a chicken over the long weekend and you have leftovers ,give this try. Yum! - Ali Leonard.


  • 1 L Campbell's Real Soup Base – Malaysian
  • 400g can corn kernels, drained
  • 400g can creamed corn
  • 2 cups shredded leftover chicken
  • Noodles (use your favourite, singapore, soba etc)
  • 2 spring onions, thinly sliced
  • 1 chilli, thinly sliced to serve


In a good size saucepan bring Campbell's Real Soup Base-Malaysian to the boil. Add corn kernels, creamed corn and chicken return to the boil.

Add noodles. Simmer for 2 minutes or until noodles are tender. Stir through green spring onions before serving. Serve with chilli.