Chicken Corn Noodle Soup

Chicken Corn Noodle Soup is a cozy, hearty soup filled with tender chicken, sweet corn, soft egg noodles, and vegetables in a flavorful chicken broth. It’s simple enough for a weeknight but still has that slow-simmered, homemade feel you want from a big bowl of chicken soup.

The corn adds a little sweetness that works surprisingly well with the savory broth and chicken. Wide egg noodles make the soup especially comforting and give it more substance than a basic chicken-and-vegetable soup.

Why You’ll Love This Recipe

Chicken Corn Noodle Soup is made with familiar ingredients and doesn’t require complicated preparation. Most of the work is simply chopping a few vegetables and letting everything simmer.

The combination of corn and egg noodles makes it particularly filling. There’s enough chicken and pasta in every bowl that you don’t need much more than some bread alongside it.

It’s also easy to adjust depending on what you have. Fresh, frozen, or canned corn can work, and leftover chicken makes the whole recipe even quicker.

This is also a great recipe for leftover cooked chicken. Once the vegetables have softened, the chicken only needs enough time to warm through, which keeps dinner quick.

Add the noodles toward the end and keep an eye on them. They’ll continue soaking up broth after cooking, so stopping while they’re just tender gives you the best texture.

Ingredients You’ll Need

You’ll need a few simple soup staples:

• Cooked chicken
• Wide egg noodles
• Corn
• Chicken broth
• Yellow onion
• Carrots
• Celery
• Garlic
• Unsalted butter
• Dried thyme
• Salt
• Black pepper

How To Make Chicken Corn Noodle Soup

Step 1: Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for about 5–6 minutes, stirring occasionally, until they begin to soften.

Step 2: Add the minced garlic and dried thyme. Cook for about 30 seconds, just until fragrant.

Step 3: Pour in the chicken broth and stir well, scraping up anything flavorful from the bottom of the pot.

Step 4: Bring the broth to a gentle boil, then reduce the heat and simmer for about 10–15 minutes, until the carrots and celery are nearly tender.

Step 5: Add the corn and cooked chicken. Stir and let everything simmer together for another 3–5 minutes.

Step 6: Add the egg noodles directly to the soup. Cook according to the package timing, usually about 6–8 minutes, stirring occasionally so they don’t stick together.

Step 7: Once the noodles are just tender, taste the broth and season with salt and black pepper as needed. Add another splash of chicken broth if the noodles have absorbed more liquid than expected.

Step 8: Remove the pot from the heat and let the soup stand for a couple of minutes before ladling it into bowls and serving hot.

Chicken Corn Noodle Soup Variations

Creamy Chicken Corn Noodle Soup

Stir a small amount of heavy cream into the finished soup for a richer broth.

Extra-Corn Chicken Soup

Increase the corn if you want its sweetness and texture to be more prominent.

Chicken And Pea Noodle Soup

Add frozen peas during the final few minutes for another easy vegetable.

Lemon Chicken Noodle Soup

Add a small squeeze of fresh lemon juice just before serving for a brighter broth.

Extra-Vegetable Chicken Soup

Add green beans, peas, or diced zucchini for more vegetables in every bowl.

Storing Chicken Corn Noodle Soup

Let leftovers cool, then transfer them to airtight containers and refrigerate within two hours. The soup will keep for about 3–4 days.

FAQ

Can I Use Rotisserie Chicken?

Absolutely. Rotisserie-style chicken is one of the easiest options because it’s already cooked and only needs to warm in the broth.

Can I Use Frozen Corn?

Yes. Frozen corn can go directly into the soup without thawing first. Canned corn also works; just drain it thoroughly.

Why Did My Noodles Get Mushy?

They probably cooked too long or sat in the hot broth for an extended period. Add them near the end and stop cooking once they’re just tender.

Can I Make This Soup Ahead?

Yes, but consider cooking the noodles separately if you’re preparing the soup well in advance. Store them separately and add them to individual portions when reheating.

Why Did My Soup Get Thick Overnight?

Egg noodles continue absorbing broth in the refrigerator. Add extra chicken broth when reheating until the soup reaches the consistency you like.

Can I Use Another Type Of Noodle?

Yes. Regular egg noodles, small shells, ditalini, or another relatively small pasta shape can work.

The noodles will continue absorbing broth during storage. Add a splash of chicken broth when reheating, or store the noodles separately if you know you’ll have plenty of leftovers.

What To Serve With Chicken Corn Noodle Soup

• Crusty bread: A warm baguette or rustic loaf is perfect for dipping into the savory chicken broth.
• Dinner rolls: Soft rolls are an easy, family-friendly addition to a hot bowl of soup.
• Grilled cheese: Half a grilled cheese sandwich makes this an especially cozy lunch or dinner.
• Fresh salad: A simple green salad adds something crisp and fresh alongside the warm soup.
• Roasted vegetables: Broccoli, carrots, or green beans work nicely when you want an extra vegetable side.
• Crackers: Buttery or plain crackers are simple and especially good crumbled into the broth.

Don’t add the egg noodles until the vegetables are almost tender. The noodles cook quickly, and adding them too early can leave you with overly soft pasta by the time the rest of the soup is ready.

And if you’re making this specifically for leftovers, cooking the noodles separately is worth considering. It keeps them from soaking up most of that flavorful broth overnight.

This Chicken Corn Noodle Soup is a cozy, comforting bowl packed with tender chicken, sweet corn, soft noodles, and a flavorful broth. It’s easy to make, satisfying, and perfect for a warm homemade meal any day of the week.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Ingredients

• 3 cups chopped or shredded cooked chicken
• 8 ounces wide egg noodles
• 2 cups corn kernels fresh, frozen, or drained canned corn
• 8 cups chicken broth
• 1 medium yellow onion diced
• 2 large carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 2 tablespoons unsalted butter
• ½ teaspoon dried thyme
• ¾ teaspoon salt or to taste
• ¼ teaspoon black pepper

Instructions

1. Melt the butter in a large soup pot over medium heat.
2. Add the onion, carrots, and celery and cook for 5–6 minutes, until beginning to soften.
3. Stir in the garlic and thyme and cook for 30 seconds.
4. Add the chicken broth, bring to a gentle boil, then reduce to a simmer for 10–15 minutes.
5. Add the corn and cooked chicken and simmer for 3–5 minutes.
6. Stir in the egg noodles and cook for 6–8 minutes, or according to the package directions, until just tender.
7. Season with salt and black pepper and add additional broth if needed.
8. Rest briefly, then serve hot.