Asian Chicken and Corn Soup

by Collette White | September 10, 2017

Good Afternoon! Happy Monday! I hope this finds you all well. We are all well here, it is still a tad like Winter here in Tasmania (last week we had a day that topped 5 degrees C!) so my slow cooker and soups are still in good use.

I wanted to share with you all this beautiful and nutritious broth based soup that my family loves. It makes LOADS, so it is perfect to help with getting a few meals for lunches or another nights dinner sorted and into the freezer. I truly hope you love it as much as my family does.


2kg chicken drumsticks

¼ cup tamari sauce *

4 litres water

1 large zucchini – halved

1 large carrot – peeled and quartered

1 stalk of celery – quartered

3 tblspns apple cider vinegar

1 tspn dried thyme leaves

1 tspn dried rosemary leaves

good pinch salt and pepper

4 cobs of corn

6 spring onions

100g rice vermicelli noodles


Place the chicken drumsticks into a large bowl and pour over the tamari sauce. Coat well and marinate for 1-6 hours (covered in the fridge), depending on how much time you have.

Preheat oven to 180c OR 160 fan forced and line a large tray with baking paper. Cook chicken for 50 minutes.

Place the chicken and all its juices, water, zucchini, carrot, celery, apple cider vinegar, thyme, rosemary, salt and pepper into a large saucepan. Bring to the boil.

Turn the heat down to a simmer, place the lid on and simmer for 2 hours.

Remove the chicken and vegetables from the pan, keep the chicken on one plate, you may discard the vegetables* and return the soup to the saucepan.

Carefully using a sharp knife cut the corn kernels off the corn and cut the spring onions into approximately 1cm pieces.

When cool enough to touch, remove all the chicken from the drumsticks.

Return the broth to the boil. Add the corn and spring onions and boil gently for 10 minutes. Add the rice vermicelli noodles and chicken and boil for a final 2 minutes.

Serve as is or with extra spring onions and coriander on top.



  • Tamari is wheat free soy sauce, if no intolerances, you can swap for soy sauce
  • I personally don’t like to eat the vegetables after they have been cooked this long but it is purely personal preference. My dog gets my vegetables
  • This makes a massive batch of soup to feed approximately 10 people, you can halve it if you prefer, otherwise it does freeze well
  • With my new Belling oven I have a ‘griddle’ so the first time I was testing this recipe I grilled the corn on that first. My family loved the taste of this soup with the charring of the corn, however, as I know not everyone has this available or wants to do this extra step I left it out. You can of course add this step in if you prefer – I would recommend you do it if you can
  • 2cm x 2cm chunk of grated turmeric at the end is beautiful in this soup also, just for an added nutritional boost


Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,