Nothing beats a warm bowl of comfort food on a chilly day, and our Chicken Noodle Corn Soup recipe fits the bill perfectly. This hearty soup combines tender chicken, sweet corn, and classic noodles in a flavorful broth that’s both satisfying and nourishing. It’s a simple dish that brings together familiar ingredients in a way that feels fresh and inviting.
We love how versatile this soup is—it’s great as a quick weeknight dinner or a cozy lunch. Plus, it’s easy to customize with your favorite herbs and spices to make it your own. Whether you’re cooking for the family or meal prepping for the week, this recipe delivers on taste and convenience every time. Let’s dive into making a soup that’s sure to become a regular in your kitchen.
Ingredients
To craft our bold and inviting Chicken Noodle Corn Soup, we gather the freshest components that combine to create a savory, wholesome bowl perfect for any day. Here’s what we need to bring this cozy recipe to life:
Chicken Ingredients
- 2 cups cooked chicken, shredded or diced (preferably rotisserie or boiled for tenderness)
- 1 tablespoon olive oil or vegetable oil (for sautéing if using raw chicken)
- Optional: 1/2 teaspoon smoked paprika for a subtle smoky depth
Noodle Ingredients
- 1 cup egg noodles (medium size works best for the right texture)
- Alternative: Use any preferred pasta shape like small shells or thin spaghetti broken into pieces
Corn and Vegetable Ingredients
- 1 cup fresh or frozen corn kernels (drained if frozen)
- 1 medium carrot, diced finely for sweetness and color
- 1 celery stalk, diced for an aromatic crunch
- 1 small onion, finely chopped to build the soup’s base
- 2 cloves garlic, minced to infuse flavor
Broth and Seasoning Ingredients
- 4 cups chicken broth, preferably low sodium for control over saltiness
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper, freshly ground for brightness
- 1/2 teaspoon salt, adjust to taste
- 1 bay leaf for a subtle herbal aroma
- Optional garnish: chopped fresh parsley or chives for a refreshing finish
| Ingredient Category | Ingredients | Notes |
|---|---|---|
| Chicken Ingredients | Cooked chicken, olive oil, smoked paprika (optional) | Use precooked or cook fresh |
| Noodle Ingredients | Egg noodles (1 cup) | Substitute with preferred pasta |
| Corn & Vegetable Ingredients | Corn kernels, carrot, celery, onion, garlic | Fresh or frozen corn works well |
| Broth & Seasoning Ingredients | Chicken broth, thyme, black pepper, salt, bay leaf, fresh herbs | Use low sodium broth for control |
This combination of ingredients balances hearty chicken, sweet corn, and tender noodles all nestled in a flavor-rich broth that will warm us from the inside out.
Equipment Needed
To prepare our Chicken Noodle Corn Soup perfectly, having the right equipment is essential. Below is the list of tools that will make the cooking process smooth and efficient:
- Large Stockpot or Dutch Oven
We need this for sautéing vegetables and simmering the soup. It holds all ingredients comfortably and distributes heat evenly.
- Chef’s Knife
A sharp chef’s knife is crucial for dicing the onion, carrots, celery, and mincing garlic with precision.
- Cutting Board
Use a clean, sturdy cutting board to prep all fresh ingredients safely.
- Measuring Cups and Spoons
Accurate measurement of egg noodles, broth, and spices ensures consistent soup flavor and texture.
- Wooden Spoon or Silicone Spatula
Ideal for stirring soup gently without scratching the pot’s surface.
- Ladle
For serving the hot soup neatly into bowls.
- Colander or Strainer
We will use this to rinse the egg noodles before cooking.
- Mixing Bowls
To hold prepped ingredients separately, helping us stay organized.
| Equipment | Purpose |
|---|---|
| Large Stockpot | Cooking and simmering soup |
| Chef’s Knife | Chopping vegetables |
| Cutting Board | Safe and organized prepping |
| Measuring Cups/Spoons | Measuring ingredients accurately |
| Wooden Spoon/Spatula | Stirring soup evenly |
| Ladle | Serving soup |
| Colander | Rinsing noodles |
| Mixing Bowls | Organizing and holding prepped ingredients |
Tip: Using a sharp knife and quality cutting board can speed up prep time significantly and enhance our cooking experience.
By gathering this equipment before starting, we ensure our Chicken Noodle Corn Soup preparation flows seamlessly from chopping to serving.
Prep Work
To make our Chicken Noodle Corn Soup perfectly, precise prep work is essential. Let’s get organized and ready by prepping the chicken, chopping vegetables, and measuring all ingredients carefully.
Preparing the Chicken
Start with 2 cups of cooked chicken — ideally rotisserie for tenderness and flavor. Remove any skin and bones, then shred or dice the meat into bite-sized pieces. This ensures even distribution throughout the soup for every spoonful.
Pro Tip: If using raw chicken, poach it gently in simmering broth for 15 minutes until cooked through, then shred while warm.
Chopping Vegetables
Prep the fresh vegetables to release flavors evenly in the soup.
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (2 stalks)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Use a sharp chef’s knife and a sturdy cutting board for clean, consistent cuts. The diced size should be uniform, around ¼ inch pieces, for even cooking and a balanced texture.
Measuring Ingredients
Accurate measurement guarantees consistent flavor and texture. Use the following quantities precisely as listed:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Cooked chicken | 2 cups | Shredded or diced |
| Egg noodles | 1 cup | Dry |
| Corn (fresh or frozen) | 1 cup | Kernels separated |
| Carrots | 1 cup | Diced |
| Celery | 1 cup | Diced |
| Onion | 1 medium | Finely chopped |
| Garlic | 2 cloves | Minced |
| Low-sodium chicken broth | As recipe specifies | Measure with cups |
By following these prep steps, we lay the groundwork for a rich, flavorful Chicken Noodle Corn Soup that’s warm, hearty, and perfectly balanced.
Cooking Instructions
Let’s dive into preparing our delicious Chicken Noodle Corn Soup. Follow these steps carefully for a rich and comforting bowl every time.
Making the Broth Base
- Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat.
- Add 1 cup of diced onion, 1/2 cup diced celery, and 1/2 cup diced carrots.
- Sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Pour in 6 cups of low-sodium chicken broth, then add 1 teaspoon dried thyme, 1 bay leaf, 1/2 teaspoon black pepper, and 1 teaspoon salt.
- Bring the broth to a gentle boil, then reduce heat and let it simmer for 15 minutes to develop deep flavor.
Cooking the Chicken
- Use 2 cups of cooked chicken—preferably shredded rotisserie chicken for convenience.
- If starting with raw chicken breast, place it in the simmering broth and poach for 10-12 minutes until fully cooked through.
- Once cooked, remove the chicken, shred or dice into bite-size pieces, and set aside.
- Discard the bay leaf from the broth after poaching.
Adding Corn and Vegetables
- Add 1 cup of fresh or frozen corn kernels directly to the simmering broth.
- Stir in any additional diced vegetables, if desired, like extra carrots or celery.
- Simmer the mixture for another 10 minutes, allowing the corn to become tender and meld flavors with the broth.
Cooking the Noodles
- In a separate pot, bring water to a boil and add 1 cup of egg noodles.
- Cook noodles according to package instructions, usually 6-8 minutes, until al dente.
- Drain noodles and rinse under cold water to stop cooking and prevent sticking.
- Set noodles aside for combining with the soup.
Combining All Ingredients
- Add the cooked chicken back into the broth with corn and vegetables.
- Gently stir in the cooked egg noodles.
- Heat the entire soup over low heat for 3-5 minutes, stirring to blend flavors evenly.
- Taste and adjust seasoning with salt and pepper if needed.
- For visual appeal and extra freshness, garnish with chopped fresh parsley or thyme before serving.
| Step | Key Ingredients & Details | Time |
|---|---|---|
| Broth Base | Onion, celery, carrot, garlic, chicken broth, herbs | 15 minutes |
| Chicken | Shredded rotisserie or poached chicken | 10-12 minutes |
| Corn and Vegetables | Fresh or frozen corn + optional veggies | 10 minutes |
| Noodles | Egg noodles cooked separately | 6-8 minutes |
| Final Combination | Mix chicken, noodles with simmered broth | 3-5 minutes |
“The key to our Chicken Noodle Corn Soup’s heartiness is layering flavors carefully and incorporating the chicken and noodles at the proper times to maintain texture and taste.”
With these instructions, our Chicken Noodle Corn Soup will come together with vibrant flavors and satisfying textures.
Serving Suggestions
To elevate our Chicken Noodle Corn Soup experience, we suggest pairing it with complementary sides and garnish ideas that enhance its comforting flavors.
Pairing with Bread and Sides
- Crunchy bread like a crusty baguette or garlic toast perfectly contrasts the soup’s tender noodles and chicken.
- A fresh garden salad with a light vinaigrette balances the soup’s richness while adding a crisp texture.
- For extra heartiness, serve alongside roasted vegetables such as Brussels sprouts or carrots, which echo the soup’s sweetness.
Garnishes to Amplify Flavor
- Sprinkle freshly chopped parsley, chives, or thyme on top to add a herbaceous note and vibrant color.
- A small dollop of sour cream or Greek yogurt adds creaminess and a tangy contrast.
- Add a pinch of smoked paprika or crushed red pepper flakes for subtle warmth and depth.
Temperature and Presentation Tips
- Serve the soup piping hot in wide bowls to allow easy access to noodles and tender chicken pieces.
- Place a lemon wedge on the side for optional brightness; a quick squeeze can brighten the broth’s savory depth.
Serving Portion Guide
| Serving Size | Soup Quantity per Person | Suggested Side Portion |
|---|---|---|
| Light Lunch | 1.5 cups | Small salad or bread slice |
| Hearty Dinner | 2 – 2.5 cups | Large bread wedge and roasted veggies |
| Family Style Sharing | 6-8 cups (large pot) | Variety of sides for sharing |
By incorporating these serving elements we increase the appeal and satisfaction of our signature Chicken Noodle Corn Soup ensuring every meal feels complete and thoughtfully crafted.
Make-Ahead and Storage Tips
To enjoy our Chicken Noodle Corn Soup anytime, mastering make-ahead and storage techniques is key. Here’s how we can keep the soup fresh and flavorful for later use.
Make-Ahead Instructions
- Prepare soup fully following the cooking instructions but hold off on adding the cooked egg noodles. This prevents them from becoming mushy during storage.
- Cool soup completely before storing to avoid condensation and maintain the soup’s texture.
- Store soup and noodles separately for best results.
- When ready to serve, reheat the soup gently over medium heat, then stir in the egg noodles, cooking for 3-5 minutes until warmed through.
Storage Guidelines
- Transfer cooled soup into airtight containers. We recommend portioning into 2 to 3 cup servings for easy reheating.
- Place containers in the refrigerator for up to 4 days.
- For longer storage, freeze the soup (without noodles) in freezer-safe containers for up to 3 months.
- Label containers with date and contents for quick identification.
Reheating Tips
- Thaw frozen soup overnight in the refrigerator before reheating.
- Reheat on the stovetop over medium-low heat. Stir occasionally to prevent sticking.
- Add cooked egg noodles only after the soup is fully heated to keep their texture perfect.
- Adjust seasoning with a pinch of salt or fresh herbs after reheating if needed.
Storage Timing and Temperature Chart
| Storage Method | Maximum Duration | Temperature | Notes |
|---|---|---|---|
| Refrigerator | 4 days | 34°F-40°F (1°C-4°C) | Store noodles separately |
| Freezer | 3 months | 0°F (-18°C) | Freeze soup without noodles |
| Reheating | Immediate use | Medium heat stovetop | Add noodles after reheating |
Pro Tip: To maintain vibrant flavors, we love adding fresh herbs like parsley or thyme just before serving. This brightens the dish after storage and reheating.
By following these Make-Ahead and Storage Tips we ensure our Chicken Noodle Corn Soup stays just as comforting and delicious whether enjoyed fresh or days later.
Conclusion
This Chicken Noodle Corn Soup recipe is a versatile and satisfying choice that fits perfectly into any meal plan. Whether you’re cooking for a busy weeknight or craving something cozy on a chilly day, it delivers warmth and comfort in every spoonful.
With simple ingredients and straightforward steps, it’s a recipe that welcomes creativity and personalization. We’re confident it’ll become one of your go-to soups, offering both nourishment and delicious flavor whenever you need it.
Frequently Asked Questions
What ingredients are needed for Chicken Noodle Corn Soup?
You need cooked chicken (preferably rotisserie), egg noodles, fresh or frozen corn, diced carrots, celery, onion, garlic, low-sodium chicken broth, thyme, black pepper, salt, and a bay leaf. Optional additions include smoked paprika and fresh herbs for garnish.
Can I use raw chicken for this soup?
Yes, you can poach raw chicken before adding it to the soup. This method keeps the chicken tender and flavorful. The article provides tips for poaching to ensure the best results.
What equipment is essential for making this soup?
You’ll need a large stockpot or Dutch oven, chef’s knife, cutting board, measuring cups and spoons, wooden spoon or silicone spatula, ladle, colander, and mixing bowls to prep and cook efficiently.
How do I prevent the noodles from getting mushy when storing the soup?
Cook the noodles separately and add them only when serving. Store the soup without noodles in airtight containers. This prevents the noodles from absorbing excess liquid and becoming soggy.
How long can I store the soup in the refrigerator or freezer?
Refrigerate the soup (without noodles) for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat gently and add noodles fresh each time.
What are good side dishes to pair with Chicken Noodle Corn Soup?
Crunchy bread like baguettes or garlic toast, a fresh garden salad, and roasted vegetables complement the soup well, adding texture and flavor contrast.
Can I customize the soup with different herbs and spices?
Absolutely! Adding herbs like parsley or thyme, spices like smoked paprika or crushed red pepper flakes, and garnishes like sour cream or Greek yogurt can enhance the flavor to your liking.
What is the best way to serve this soup?
Serve it piping hot in wide bowls, garnished with fresh herbs. Adding a lemon wedge brightens the flavors. Pair with complementary sides for a complete meal.
How long does it take to make this soup?
From prep to serving, it typically takes about 30-40 minutes, including chopping vegetables, cooking the broth, and preparing noodles.
Is this soup suitable for quick weeknight meals?
Yes, the recipe is versatile and quick to prepare, making it perfect for a cozy weeknight dinner or a comforting lunch.