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Chicken Corn Noodle Soup
Chicken Corn Noodle Soup is the perfect cozy soup for a rainy autumn day. It's a one-pot wonder, so it's great even if you're feeling under the weather.
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.