For a comforting soup that everybody will love, look no further than this delicious chicken corn noodle soup. Hearty and flavorful, this soup is perfect for dinner as it's easy-to-make, and sure to a family favorite.
Why You'll Love This Chicken Soup Recipe
This chicken soup recipe is a perfect home-cooked meal. It's easy to make, and you can adjust it any way you like.
Use store-bought chicken broth or stock, or make your own from scratch. You can also add or remove vegetables as you like.
- Easy to make. You can make this soup in just under an hour.
- Affordable. Made with simple ingredients that you probably already have on hand, that are low cost.
- Versatile. You can make a lot of variations with this recipe, by changing the vegetables or switching the noodles out for diced potatoes or rice.
- Healthy. A nutritious soup that's perfect for a cold day or when you are feeling under the weather.
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Chicken Corn Noodle Soup Ingredients
With just a few simple ingredients like noodles, vegetables, chicken and egg noodles blended together in one pot – you can get creative while sitting back and letting the flavors develop.
- Butter - Or olive oil.
- Garlic - Minced
- Onion - Diced.
- Celery - Diced.
- Carrots - Diced.
- Chicken - Chicken breast, or thighs, diced.
- Salt
- Black pepper
- Chicken stock
- Dry egg noodles - Or, any type of pasta.
- Corn - Canned, drained whole kernel corn.
- Cream Corn - Cream of corn style.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chicken Corn Noodle Soup
This comforting bowl of goodness is sure to hit the spot - not only is it loaded with tender chunks of chicken and sweet, juicy corn kernels, but the egg noodles add hearty texture.
This chicken soup is super easy to make - just throw all the ingredients into one pot and you'll be enjoying a steaming bowl in no time!
Saute The Vegetables
- Melt the butter in a Dutch oven over medium heat and saute the diced garlic, onion, celery, and carrot.
Add The Diced Chicken
- Add the diced chicken to the Dutch oven with the sauteed vegetables and season with the salt and pepper.
Pour In The Chicken Stock
- Pour the chicken broth into the Dutch oven with the chicken and vegetables. Bring to a boil, cover and simmer for 20 minutes.
Cook The Egg Noodles
- Bring the soup pot back to a boil and add the dry egg noodles. Cook for 8 minutes or until the noodles are tender.
- Add the drained corn kernels and cream of corn to the pot, reduce to low and simmer for 5 minutes before serving.
Serving Suggestions
Nourishing and soul-warming, Chicken Corn Noodle Soup ticks all the boxes of a winter dinner classic. It's a hearty one bowl meal brimming with savory vegetables, juicy chicken pieces and soft noodles that will make you want for more.
Serve on its own or with a variety of sides. Here are a few ideas:
- Bread Machine Cheddar Bacon Bread
- Air Fryer Cornbread
- Keto Red Lobster Biscuits
- Orange Chocolate Chip Muffins
- Weight Watchers 3-Ingredient Bagels
- Gluten-Free Soda Bread
Related Recipes
- Panera's Chicken Noodle Soup
- Cajun Fried Corn
- Traeger Corn On The Cob
- Cuban Chicken Soup
- Instant Pot Corn on the Cob
Substitutions and Variations
Here are a few delicious variations when making this soup recipe.
- You can substitute any type of chicken for this recipe.
- Any type of noodles can be substituted for the egg noodles.
- If you don't have corn, you can substitute another vegetable, such as peas, green beans, or potatoes.
- To make a creamy chicken corn noodle soup, add a splash of heavy cream or milk to the pot after cooking the noodles.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Storage and Reheating
- You can store any leftover soup in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- To reheat, simply thaw the soup overnight in the refrigerator or at room temperature for 1-2 hours. Then, heat the soup in a saucepan over medium heat until warmed through.
Tips for Success
Here are a few tips for making this soup recipe.
- For a richer flavor, brown the chicken before adding it to the soup.
- If you are short on time, you can use diced store-bought rotisserie chicken.
- To make the soup ahead of time, simply cook the soup according to the instructions, but do not add the noodles. When you are ready to serve, reheat the soup and add the noodles. Cook the noodles according to the package directions.
Frequently Asked Questions
Use any type of chicken you like, just remove the skin and bones first.
Yes, you can use rotisserie chicken in this recipe. Just be sure to remove the skin and bones
More Delish Ideas
Chicken Corn Noodle Soup
Ingredients
- 2 tablespoon Butter
- 2 cloves Garlic minced
- 1 Onion diced
- 1 stalks Celery chopped
- 1 medium Carrots carrots
- 1 lbs Chicken breast or thigh, diced
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 6 cup Chicken stock
- 1 cup Dry egg noodles
- 1 can Corn whole kernel, 15 oz cans
- 1 can Cream Corn creamed style, 15 oz cans
Instructions
- Melt the butter in a Dutch oven over medium heat and saute the diced garlic, onion, celery, and carrot.2 tablespoon Butter, 2 cloves Garlic, 1 Onion, 1 stalks Celery, 1 medium Carrots
- Add the diced chicken to the Dutch oven with the sauteed vegetables and season with the salt and pepper.1 lbs Chicken, ½ teaspoon Salt, ¼ teaspoon Black pepper
- Pour the chicken broth into the Dutch oven with the chicken and vegetables. Bring to a boil, cover and simmer for 20 minutes.6 cup Chicken stock
- Bring the soup pot back to a boil and add the dry egg noodles. Cook for 8 minutes or until the noodles are tender.1 cup Dry egg noodles
- Add the drained corn kernels and cream of corn to the pot, reduce to low and simmer for 5 minutes before serving.1 can Corn, 1 can Cream Corn
Notes
- For a richer flavor, brown the chicken before adding it to the soup.
- If you are short on time, you can use diced store-bought rotisserie chicken.
- To make the soup ahead of time, simply cook the soup according to the instructions, but do not add the noodles. When you are ready to serve, reheat the soup and add the noodles. Cook the noodles according to the package directions.
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