Chicken Corn Noodle Soup

5 from 2 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Soups & Stews

Cuisine: American

Servings:

Calories: 477kcal

Author: Kelly Bloom

Equipment

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

US Customary - Metric

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

Here are a few tips for making this chicken corn noodle 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.