recipe for chicken corn noodle soup
The Best recipe for chicken corn noodle soup
Oh, this chicken corn noodle soup is one of those recipes that just feels like home—simple, comforting, and always a hit with my kids. There’s something about the way the tender chicken melts in your mouth, the sweetness of the corn, and the chewy noodles soaking up the broth that makes it feel like a hug in a bowl. My family loves it because it’s easy to make, but it still tastes like I put in effort, and nobody ever complains about eating it more than once in a week. It’s that kind of dish that’s perfect for busy weeknights when you need something quick but still feels special, or for a cozy dinner after a long day. Plus, it’s got all the nutrients you need—protein from the chicken, fiber from the noodles and corn, and vitamins from the veggies—without being heavy or overly processed. It’s the kind of meal that makes you feel good inside, and honestly, that’s what I love most about it.
Chicken Corn Noodle Soup
A comforting and flavorful soup featuring tender chicken, sweet corn, and chewy egg noodles, all simmered in a savory broth. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless chicken breast or thighs, diced
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 2 cups fresh corn kernels (or 1 can, drained)
- 12 oz egg noodles
- 1 tbsp butter
- 1 tbsp olive oil
- Fresh parsley, chopped
- Lemon wedges
- Crumbled feta cheese
👨🍳Directions
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1 In a large pot, combine chicken broth, diced chicken, onion, carrots, garlic, thyme, oregano, and bay leaf. Bring to a boil.
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2 Reduce heat to low, cover, and simmer for 20 minutes. Remove bay leaf and strain broth if desired (optional).
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3 While broth simmers, cook egg noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
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4 In a separate pan, heat butter and olive oil over medium heat. Add corn kernels and sauté for 3–4 minutes until slightly tender.
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5 Return the chicken broth to the pot, add the cooked noodles and sautéed corn, and stir well. Simmer for another 5 minutes.
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6 Taste and adjust seasoning if needed. Garnish with fresh parsley, lemon wedges, or crumbled feta before serving.
🔧Equipment
- Large pot
- Kitchen shears
- Wooden spoon
- Slotted spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Corn Noodle Soup Works
This chicken corn noodle soup is always a crowd-pleaser because it’s simple enough to whip up in one pot while still feeling hearty and satisfying. It’s perfect for family gatherings because it’s comforting, customizable—you can adjust the chicken or veggies to fit whatever’s in the fridge—and it’s a great way to bring everyone together around the table. Whether it’s a quick weeknight meal or a make-ahead dish for a holiday spread, this soup never disappoints.
❓ Frequently Asked Questions About Chicken Corn Noodle Soup
What is the best way to prepare the chicken corn noodle soup for a flavorful broth?
The best way to prepare a flavorful broth is to use a combination of chicken bones, onions, carrots, celery, and garlic. Simmer these ingredients in water for at least 30 minutes, then strain the broth. Add a splash of soy sauce, a pinch of black pepper, and a few sprigs of fresh herbs like thyme or bay leaves to enhance the flavor.
How long should I cook the chicken and vegetables for a tender and well-seasoned soup?
For tender chicken, cook it in the broth for about 15-20 minutes until it reaches an internal temperature of 165°F (74°C). For vegetables like carrots and onions, they should be cooked for around 5-7 minutes to retain their texture and color. Corn kernels can be added in the last 2-3 minutes to keep them crisp.
What type of noodles work best in this chicken corn noodle soup?
The best noodles for this soup are fresh egg noodles or rice noodles. Fresh egg noodles add a rich, creamy texture, while rice noodles are lighter and absorb flavors well. Avoid dried wheat noodles as they can become mushy when cooked in broth.
How can I make the soup more comforting and hearty?
To make the soup more comforting, add a layer of shredded chicken, sliced green onions, and a sprinkle of sesame seeds or toasted sesame oil. For extra creaminess, stir in a small amount of coconut milk or light cream. You can also include ingredients like bell peppers, mushrooms, or a dash of chili flakes for added warmth and texture.
Can I make this chicken corn noodle soup ahead of time and reheat it properly?
Yes, you can prepare the soup in advance. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. To reheat, gently warm the soup in a pot on low heat, stirring occasionally, until it reaches the desired temperature. Avoid boiling the noodles to prevent them from becoming gummy. You can also add a splash of water or broth to help restore moisture if needed.
