Chicken Corn Noodle Soup is going to become your go-to winter time soup. It is so tasty and comforting, yet nourishing.
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This Chicken Corn Noodle Soup is pure comfort. There’s seriously nothing more healing than freshly made chicken noodle soup for colds during flu season. Whip up this tasty soup in less than an hour for your kids next time they are sick, this will make them feel a million times better. Check out WebMD to find out the secrets to this soup.
And, if you’re feel under the weather, give this Honey Garlic Elixir a try.
For more comforting soup recipes to keep cozy, check out this collection of Instant Pot soups.
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What We Love About This Recipe
- Easy Ingredients: For this recipe you only need easy and while ingredients.
- Family Friendly: You family will love this flavor packed soup.
- Makes Great Leftovers: This Chicken Corn Noodle Soup is great to make and enjoy leftovers the following days.
Chicken Noodle Soup Ingredients
To learn more about the safety information of handling and cooking chicken, visit the USDA.
- Vegetables: Yellow Onion, Celery Stalks, Carrots
- Butter
- Boneless Skinless Chicken Breast
- Chicken Broth or Chicken Stock
- Egg Noodles: The Pennsylvania Dutch ones are great but use your favorite or try their rivels(Little Dumplings).
- Canned Whole Corn Kernels
- Canned Cream Corn
- Salt & Black Pepper
Equipment Needed
- Dutch Oven
- Wooden Spoon
- Meat Thermometer
How to Make Chicken Corn Noodle Soup
These are the basic steps for making Chicken Corn Soup. Please refer to the recipe card below for more detailed instructions, prep time
STEP 1: BASE OF SOUP
In a dutch oven saute onion, celery, and carrots until tender. Then add the chicken breasts seasoned to taste with kosher salt and pepper.
STEP 2: ADD THE BROTH
Pour in the chicken broth over the veggies, bring mixture to a boil then cover and simmer for 20 minutes on high heat.
STEP 3: EGG NOODLES
Once there is no more pink in the chicken, add the egg noodles along with the cans of corn cook for about 8 minutes or until the noodles are tender. Serve in soup bowl, garnish with fresh parsley.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This recipe is perfect to make ahead of time, if you could like you can follow the steps as usual and store in an airtight container in the fridge for 3-4 days.
HOW TO STORE THIS RECIPE
Store leftover chicken corn noodle soup in an airtight container in the fridge for 3-4 days.
HOW TO FREEZE THIS RECIPE
Freeze soup in an airtight container and store in the freezer for up to 3 months.
HOW TO REHEAT THIS RECIPE
Reheat chicken noodle soup in the microwave for 1-2 minutes until hot or in a saucepan on the stove until hot.
Frequently Asked Questions
You can also use chicken thighs instead of chicken breasts if that was what was on sale this week or that you have on hand.
This recipe can easily be doubled or halved, just proportionally increase or decrease the ingredients.
You should absolutely NOT feed your dog chicken noodle soup as chicken broth is typically high in sodium and is not recommended for dogs. If you dog gets to some that you drop on the ground that is not a big deal.
Expert Tips for Making This Recipe
- Instant Pot: Make this recipe in your instant pot using the saute setting and then switch to pressure cooking.
- Turkey: You can also use turkey breasts in place of chicken breasts to make turkey noodle soup.
- Herbs: Try adding thyme, bay leaves or cloves of garlic to the soup.
- Asian Flavors: A little ginger, saffron or soy sauce can change the complexity of the soup. Try tipping with spring onions to the dishes.
What to Serve with Chicken Noodle Soup Homemade
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Chicken Corn Noodle Soup
Ingredients
- 1 medium yellow onion, chopped
- 2 celery ribs, chopped
- 1 cup carrots, chopped
- 3 Tbsp. butter
- 2 pounds boneless skinless chicken breasts, cubed
- 12 cups chicken broth or stock
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups uncooked egg noodles
- 2 cans, 14-3/4 oz whole kernel corn, drained
- 2 cans, 14-3/4 oz cream-style corn
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.
Expert Tips
- Instant Pot: Make this recipe in your instant pot using the saute setting and then switch to pressure cooking.
- Turkey: You can also use turkey breasts in place of chicken breasts to make turkey noodle soup.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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This was an excellent soup and easy to make! I used orzo as the pasta.
Great idea!