Chicken Corn Noodle Soup is a comforting soup for the chilly winter season. My version is hearty without being heavy. It’s the soup you make when the weather turns chilly, when someone needs a little extra care, or when you just want an easy, satisfying dinner that brings everyone to the table.
I love make warm and satisfying soup as a hearty meal. Two favorites are my easy Black Bean Soup and my Tortilla Soup with Rotisserie Chicken. Both are easy and delicous.
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Why this Chicken Corn Noodle Soup Recipe is a Keeper
This chicken & corn noodle soup is pure comfort in a bowl. It has the perfect texture, flavor and it’s relatively inexpensive.
- Textural Balance: The pop of the corn kernels against the soft, pillowy egg noodles creates a satisfying mouthfeel that regular chicken soup lacks.
- Ultimate Comfort: The starch from the corn and noodles naturally thickens the broth, making it feel more like a “stoup” (halfway between a soup and a stew).
- Budget Friendly: It uses simple staples like frozen corn, onions, and dry noodles to stretch a small amount of chicken into a massive family meal.
Should I Cook the Noodles Separately?
This delicious chicken recipe calls to cook the noodles directly in the soup, but you can cook them separately and add them in later if you are making the soup for future use.
Pro Tip for the Comfort Food Recipe
Let it rest before serving
Even 5 minutes off the heat helps the flavors settle and the broth slightly thicken. It’s a small step that makes the soup taste more “finished.
Soup Ingredient Notes
This chicken noodle soup recipe uses just a few simple ingredients you may already have. If not, you can grab them one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken Breast: 2 pounds of boneless skinless chicken breasts or chicken thighs will be perfect for this recipe.
- Corn: You will need both whole, sweet corn and creamed corn.
- Noodles: I prefer to use wide egg noodles for chicken and sweet corn soup.
Variations and Substitutions for Chicken Noodle Soup
This recipe is so easy to switch up. I like to try different mix-ins and flavors.
- Noodles: While wide egg noodles are traditional, Reames-style frozen noodles (which are thicker and doughier) are the gold standard for this specific soup. Pastina or gluten free pasta.
- The Veggies: Add diced potatoes for extra bulk, or stir in a handful of fresh spinach at the very end for a pop of color.
- Protein: No time to boil a bird? Use cooked leftover chicken, a rotisserie chicken or even leftover Thanksgiving turkey.
- Dairy-Free: This soup is naturally dairy-free unless you add cream. If you want it “creamy” without milk, puree 1 cup of the corn with a little broth before adding it back in.
Special Equipment Needed to Make Chicken Corn Soup
You don’t need anything too fancy to make chicken and corn noodle soup just right. In this case, all that’s really needed is a 6-quart pot or Dutch oven.
- Heavy-Bottomed Dutch Oven: Essential for even heat distribution so the starch at the bottom doesn’t scorch.
- Fat Separator: Useful if you are boiling a whole chicken to make your own stock, as it helps remove excess oil for a cleaner flavor.
How to Make Chicken Noodle Soup with Corn
This Amish chicken noodle soup is super easy to make at home in just 3 quick steps. I make this bowl of soup every fall and winter.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Veggies: In a large pot or Dutch oven over medium heat, melt the butter. Sauté the onion, celery and carrots until tender. Then, add in the chicken, salt and pepper.
- Cook the Chicken: Add the chicken broth over the chicken and vegetable mixture, and bring to a boil. When boiling, cover and reduce heat to a simmer. Let cook until chicken is fully cooked.
- Cook the Noodles: Remove the lid and bring back to a boil. Add the egg noodles and corn, and let the soup cook until the noodles are al dente. Be sure to stir every so often.
Prep Ahead to Love this Recipe for Chicken Soup
Preparing steps in a recipe ahead of time can be the best way to go to be able to get dinner on the table even faster.
- Homemade Chicken Stock: If you have a chicken carcass, make homemade stock from the chicken bones and pieces of chicken.
- Chop Veggies: Dice up the veggies ahead and store them in an airtight container in the fridge.
- Cook Chicken: You can also cook the chicken ahead. Chop it up into bite-sixed pieces or shred it before adding it into the soup. Make sure the chicken reaches 165 degrees internally.
Alternate Cooking Methods for Homemade Soup
Make this recipe another way by using your slow cooker or instant pot.
- Crock Pot: Toss everything and pour the chicken broth in except the noodles in the slow cooker on Low for 6–8 hours. Add the noodles during the last 30 minutes of cooking.
- Instant Pot: Pressure cook the chicken and broth for 10 minutes (natural release). Switch to “Saute,” add the noodles and corn, and cook for 5–6 minutes until the noodles are tender.
Store Chicken Corn Soup, Reheat and Use Leftovers
- Store: Store leftover chicken corn noodles soup in an airtight container in the fridge for up to 3-4 days.
- Reheat: You will likely need to add a splash of chicken broth or water when reheating, as the noodles will have thickened the liquid significantly overnight.
- Leftovers: This soup actually tastes better the next day as the flavors of the corn and mirepoix (onion, celery, carrots) meld.
Questions About This Chicken and Corn Soup Recipe
If you want to add some heat to this soup, add in a little cayenne pepper, chili powder, chopped peppers or a dash of hot sauce.
The best way to keep the noodles from getting mushy is to ever so slightly undercook them. They’ll continue to get soft in the hot broth.
One of the best ways to thicken this soup is to blend up some cream corn and stir it in. If you find that it’s too thick, you can dissolve a chicken bouillon cube in a cup of water for additional chicken broth.
Expert Tips for Making Chicken Corn Soup Recipe
- The Hard-Boiled Egg Trick: A traditional Pennsylvania Dutch tip is to stir in chopped hard-boiled eggs just before serving. It sounds unusual, but it adds incredible richness.
- Fresh vs. Frozen: Frozen corn is actually better than canned in this recipe for chicken corn stew. It maintains a “snap” that canned corn lacks.
- Serve With: Serve with Homemade Garlic Bread or a Sloppy Joe Grilled Cheese.
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Chicken Corn Noodle Soup
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Ingredients
- 1 medium Yellow onion, chopped
- 2 Celery ribs, chopped
- 1 cup Carrots, chopped
- 3 Tablespoons Butter
- 2 pounds Boneless skinless chicken breasts, cubed
- 12 cups Chicken broth, or stock
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 cups Egg noodles, uncooked
- 29.5 ounces Whole kernel corn, 2, 14.75 ounce cans, drained
- 29.5 ounces Cream-style corn, 2, 14.75 ounce cans
Instructions
- Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
- Add in the chicken and season with salt and pepper..
- Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
- Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
Christina’s Notes
- The Corn Slurry: Take about one cup of your corn (especially if using canned or thawed frozen corn) and pulse it in a blender with a splash of broth before adding it to the pot. This creates a creamy, golden base without needing heavy cream.
- The “Mirepoix” Boost: Sauté your onions, carrots, and celery in butter rather than oil. The milk solids in the butter add a silky mouthfeel that complements the sweetness of the corn
- The “Al Dente” Rule: If cooking them in the soup, add them in the last 7–9 minutes and pull the pot off the heat while they still have a slight “bite.” They will continue to soften in the residual heat.
- Bloom Your Spices: Add a pinch of turmeric (for a vibrant yellow color) and some dried thyme or poultry seasoning to the sautéing vegetables before adding the broth. This “blooms” the oils in the spices for a deeper aroma.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I love this recipe. very delicious
This was an excellent soup and easy to make! I used orzo as the pasta.
Great idea!