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Quorn Homemade Chicken Noodle Soup

Chicken noodle soup with Quorn Fillets with vegetables in a bowl

Try this Quorn Chicken Noodle Soup recipe for a winter warmer that’s super easy to make. Ready to ladle into bowls into just over 20 minutes, this delicious veggie soup combines corn, carrots and spinach with shredded Quorn Vegetarian Fillets in a tasty soupy broth.

There really is nothing better than a big bowl of homemade chicken noodle soup to fuel mealtimes for the whole family! This one is totally nourishing and comforting for any day of the week!

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


For the Soup…

  • 2 frozen Quorn Vegetarian Fillets
  • 1 corn on the cob
  • 1.2 litres vegetable stock
  • 1 garlic clove, crushed
  • 1 small carrot, diced
  • 75g fine egg noodles
  • 25g spinach leaves

To serve…

  • Flat leaf parsley, chopped


For the soup...

  1. Remove the kernels from the corn on the cob and reserve for later. Cut the cob in half and place in a medium sized saucepan (this provides lots of flavour!).
  2. Add the stock, frozen Quorn Vegetarian Fillets, garlic and carrot. Bring to the boil, reduce to a simmer and simmer for 10 minutes.
  3. Remove the cob and discard.
  4. Remove the Quorn Vegetarian Fillets and shread using 2 forks. Place the shredded Vegetarian Fillets back into the pan.
  5. Gently crush the noodles to create short strands. Add to the pan and simmer for 5 minutes.
  6. Add the sweetcorn kernels and spinach leaves, simmer for 2 minutes.

To serve…

  1. Ladle into warmed serving bowls and garnish with flat leaf parsley.

Chefs tip

To give this soup an Asian spicy twist add a pinch of chilli flakes and a stick of lemongrass for an aromatic change.

Recipe Inspiration

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