chicken noodle corn soup recipe

Written ByJenny Smyth Posted on
chicken noodle corn soup recipe
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The Best chicken noodle corn soup recipe

I’ve been making this chicken noodle corn soup recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and packed with flavor.

The combination of tender chicken, soft noodles, and sweet corn is a perfect blend of textures and tastes that will leave everyone asking for seconds. I love how versatile this recipe is – it’s perfect for a weeknight dinner, a special occasion, or even as a healthy meal prep option.

Plus, it’s made with wholesome ingredients that are easy on the wallet and good for you too. My kids adore it, and I’ve even served it to friends and family who are always impressed by its simplicity and deliciousness.

I think what I love most about this recipe is the way it makes me feel like I’m giving my loved ones something special – a warm hug in a bowl. Whether you’re serving it at home or taking it to a potluck, this chicken noodle corn soup recipe is sure to be a crowd-pleaser.

And the best part? It’s ridiculously easy to make – just sauté some onions and garlic, add in your chicken broth, noodles, and corn, and let the magic happen.

My family loves when I serve this with some crusty bread or crackers on the side for dipping into the savory broth. It’s the perfect comfort food for when you need something hearty and satisfying.

Chicken Noodle Corn Soup

Chicken Noodle Corn Soup

4.6 from 1710 votes

A comforting and hearty soup featuring tender chicken, sweet corn, and egg noodles in a savory broth. This easy one-pot meal is perfect for chilly days and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 stalks celery, sliced
8 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 cup frozen or canned corn kernels
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt, plus more to taste
4 ounces egg noodles
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium heat.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3Stir in the minced garlic and cook until fragrant, about 30 seconds.
4Add the sliced carrots and celery to the pot.
5Cook, stirring, for 2 minutes until they begin to soften.
6Pour in the chicken broth and bring the mixture to a boil over high heat.
7Place the chicken breasts into the boiling broth.
8Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 minutes.
9The chicken should be firm to the touch and no longer pink inside.
10Using tongs, carefully transfer the cooked chicken to a cutting board.
11Let it rest for 5 minutes, then shred the meat with two forks.
12Return the shredded chicken to the pot.
13Stir in the corn kernels, dried thyme, black pepper, and salt.
14Bring the soup back to a gentle boil over medium heat.
15Add the egg noodles and cook according to package directions until tender, typically 6 to 8 minutes.
16The noodles should be al dente with a slight bite.
17Taste the soup and adjust seasoning with additional salt and pepper if needed.
18Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Tongs
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a creamier texture, stir in 1/2 cup of heavy cream or milk after adding the noodles. You can also use leftover rotisserie chicken to save time. To make it gluten-free, substitute the egg noodles with rice noodles or gluten-free pasta.

Watch Video Of How Chicken Noodle Corn Soup Works

To store leftovers let the soup cool completely then transfer it to an airtight container. It will keep in the fridge for up to four days. When you are ready to eat again reheat it on the stove over medium heat. The noodles might have soaked up some broth so add a little water or extra broth to loosen it up.

You can also freeze this soup for up to three months. Just leave the noodles out if you plan to freeze it because they can get mushy. Add fresh noodles when you reheat. For serving I like to top each bowl with a sprinkle of fresh parsley or a squeeze of lemon juice.

A dash of black pepper or red pepper flakes adds a little kick. This soup goes well with crusty bread or a simple side salad. It is a complete meal on its own though. Whether it is a cold winter night or a busy weekday this soup always works.

My family asks for it again and again and I never mind making it.

❓ Frequently Asked Questions About Chicken Noodle Corn Soup

1. What type of noodles should I use in this recipe?

You can use any type of noodle you like best – egg noodles, rice noodles, or even gluten-free noodles all work well in this recipe.

2. Can I use frozen corn instead of fresh?

Yes, frozen corn is perfectly fine to use in this recipe – just thaw it out before adding it to the pot

3. Is this recipe suitable for vegetarians?

Yes, simply omit the chicken and add in some extra vegetables like carrots or celery for added flavor

4. Can I make this recipe in advance?

Yes, you can prepare all the ingredients ahead of time – just store them separately until you’re ready to cook them together

5. How do I store leftover soup?

Store any leftovers in an airtight container in the fridge for up to three days – reheat gently over low heat until warmed through

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