When I’m looking for a bowl of something cozy, chicken soup always wins over everything else. I love it served in all different ways—there’s chicken matzo ball soup and chicken and dumplings, or lighter takes like chicken tortilla soup. But one of my favorite recipes is chicken corn soup, and if you haven’t had it yet, you’re in for a treat.
Chicken corn noodle soup is a classic homemade soup recipe for a reason. It’s affordable and comes together quickly, plus you’ll get your veggies in, which is always a bonus. It’s so tasty and light that you’ll be craving it all year long.
Ingredients for Chicken Corn Soup
- Chicken: This chicken corn soup calls for boneless skinless chicken breasts, cooked from raw. You can substitute a different boneless cut of chicken if you prefer, or you can use precooked chicken and add it in Step 2 instead of Step 1.
- Corn: Canned cream-style corn helps thicken the soup a bit. You can substitute frozen corn if needed, but it won’t create the same texture as the creamed corn.
- Mirepoix: Mirepoix, a combination of carrot, celery and onion, is in many recipes for soups and stews. It forms a delicious aromatic base for your dish.
- Bouillon: Bouillon cubes make this soup come together quickly. If you prefer homemade chicken stock, you can definitely use that instead.
- Egg noodles: I love wide egg noodles in comforting chicken soup. If egg noodles aren’t your thing, you could substitute a different type of pasta, like bowties, or even try it with rice instead.
- Butter: Mixing cold butter into warmed liquids helps thicken the liquids. It also happens to be incredibly tasty and balances the flavors in the soup.
- Seasonings: Keep things simple by using salt and pepper, or add celery leaves and swap in coarsely ground pepper for the regular pepper.
Directions
Step 1: Cook the chicken and vegetables
Place the onion, celery, carrots, chicken, bouillon, salt, pepper and water in a Dutch oven. Bring the mixture slowly to a boil, then reduce the heat. Simmer, uncovered, for about 30 minutes until the chicken is no longer pink and the vegetables are tender.
Step 2: Finish the soup
Add the egg noodles, corn and butter to the Dutch oven; mix well. Cook, uncovered, until the noodles are tender, about 10 minutes, stirring occasionally. Serve the soup topped with celery leaves and cracked pepper if desired.
Chicken Corn Soup Variations
- Make it creamy: A splash of cream in this soup is such a lovely addition. Slowly add about 1/2 cup heavy cream to the pot at the very end of the cooking time, and stir until the cream is incorporated.
- Try it spicy: Add a spoonful of chili crunch or a few sliced jalapenos as a garnish.
- Sprinkle in bacon: Bacon goes wonderfully with corn, and it adds plenty of flavor to this recipe for chicken corn soup. Add chopped bacon in Step 1, along with the mirepoix, so the bacon has time to get crispy.
How to Store Chicken Corn Soup
Store your chicken corn soup in an airtight container in the fridge for up to five days. Reheat it on the stovetop or in the microwave until heated through.
Chicken Corn Soup Tips
What can you serve with chicken corn soup?
This chicken corn noodle soup recipe is truly a meal on its own, but it also goes great with crusty bread and a plate of vegetables, whether roasted broccoli or a leafy green side salad.
What can you use to top chicken corn soup?
I like topping this recipe for chicken corn soup with tons of herbs. In addition to the celery leaves, serve your soup with parsley, cilantro and dill. You could even add a spoonful of herby chimichurri to the soup as a shortcut! To add a delicious creamy element, a dollop of sour cream on each serving would be tasty.
