Chicken and leek barley soup
A warm chicken soup with soft leeks, carrots and pearl barley.
About 55 min · 405 kcal · 36 g protein per serving
Chicken and sweetcorn noodle soup
Chicken, sweetcorn and noodles in a mild, warming broth.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the timing for dried egg noodles in broth
- Photograph the finished bowls
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 390 kcal
- per serving
- Protein
- 38 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Bring the stock to a simmer in a large pan with the carrot and ginger and cook for 6 minutes.
Add the chicken and the noodles and simmer for 6 to 8 minutes, until the chicken is cooked through and the noodles are tender. Check the packet: noodles vary from two minutes to ten.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Add the sweetcorn and heat through for a minute.
Stir in the parsley and serve.
The useful detail
Choose the noodle type before finalising timing and allergens. Egg noodles, rice noodles and wheat noodles cook at different speeds and carry different allergens, and the figures here are for dried egg noodles.
Make it work for you
One serving is A large bowl, half the pan. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Rice noodles
Lighter, and free of egg and wheat. They cook faster, so add them near the end. Nutrition is not recalculated.
Allergens: Removes egg and gluten.
Turkey breast instead of chicken
Leaner, with the same safe endpoint.
Per serving: about 10 kcal less, about 1 g more protein, about 1 g less fat.
Frozen sweetcorn
Add it straight from frozen with the noodles. Nutrition is not recalculated.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A light noodle soup with a full portion of chicken. The noodles are where most of the carbohydrate sits.
| Energy | 390 kcal |
|---|---|
| Protein | 38 g |
| Fat | 7 g |
| of which saturates | 1 g |
| Carbohydrate | 44 g |
| of which sugars | 8 g |
| Fibre | 4 g |
| Sodium | 1,790 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| chicken stock | 840 g | FDC 174536Soup, chicken broth, ready-to-serve | 51 kcal | 5.4 g |
| carrot | 100 g | FDC 170393Carrots, raw | 41 kcal | 0.9 g |
| fresh ginger | 5 g | FDC 169231Ginger root, raw | 4 kcal | 0.1 g |
| chicken breast | 250 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 300 kcal | 56.3 g |
| egg noodles | 80 g | FDC 169731Noodles, egg, dry, enriched | 307 kcal | 11.3 g |
| sweetcorn | 120 g | FDC 169214Corn, sweet, yellow, canned, whole kernel, drained solids | 80 kcal | 2.7 g |
| parsley | 5 g | FDC 170416Parsley, fresh | 2 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 785 kcal | 76.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool it quickly, cover and refrigerate within 2 hours. The FDA chart gives soups and stews 3 to 4 days. Noodles go soft in stored broth; keep them separate if you can.
- In the freezer
- The same chart gives soups and stews 2 to 3 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout, stirring so it heats evenly.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 50 min · 345 kcal · 20 g protein per serving
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