Chicken Corn Noodle Soup is a hearty and satisfying dish that combines tender pieces of chicken, spiral noodles, sweet corn, and vibrant vegetables in a creamy broth. Perfect for a cozy night in or when you need a nourishing meal, this soup is both delicious and comforting.
Chicken Corn Noodle Soup
Why This Chicken Corn Noodle Soup Is the Best
- Creamy and Rich Broth: The creamy broth is flavorful and satisfying, providing a comforting base for the soup.
- Tender Chicken: The pieces of chicken are cooked until tender, adding a protein-rich component to the dish.
- Sweet Corn: Corn kernels add a natural sweetness and a delightful texture that complements the other ingredients.
- Hearty Noodles: The spiral noodles are cooked to perfection, making each bite satisfying and delicious.
- Vibrant Vegetables: Chopped herbs, carrots, and possibly other vegetables add color, nutrition, and a variety of textures to the soup.
- Beautiful Presentation: Garnished with fresh herbs, this soup is visually appealing and perfect for any occasion.
Perfect for Any Occasion
Whether you’re preparing a quick weeknight meal, looking for a comforting dish during cold weather, or need a nourishing option for lunch, Chicken Corn Noodle Soup is the perfect choice. The combination of creamy broth, tender chicken, sweet corn, and hearty noodles makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
- Olive Oil: Used for sautéing the vegetables and chicken, enhancing flavor.
- Yellow Onion, Carrots, and Celery: Create a classic aromatic base, adding depth and sweetness to the soup.
- Garlic: Infuses the soup with a warm, savory aroma.
- Bone-In, Skin-On Chicken Thighs: Deliver rich flavor and tenderness to the soup.
- Low-Sodium Chicken Broth: Forms the soup’s base, allowing you to control the saltiness.
- Fresh Corn Kernels: Provide a natural sweetness and texture.
- Bay Leaves and Thyme: Add earthy, herbaceous notes to the broth.
- Fresh Parsley: Brightens the flavor just before serving.
- Old-Fashioned Egg Noodles: A hearty addition, making the soup more filling.
- Heavy Cream: Adds a velvety texture and richness to the soup.
Tips for Making the Best Chicken Corn Noodle Soup
- Use Fresh Ingredients: For the best flavor, use fresh chicken, high-quality noodles, and fresh vegetables.
- Season Generously: Don’t skimp on the herbs and spices – they add a lot of flavor to the soup.
- Cook Evenly: Ensure the chicken, noodles, and vegetables are cooked evenly to achieve the best texture and flavor.
- Garnish with Fresh Herbs: Top the soup with fresh parsley or cilantro for added flavor and visual appeal.
Serving Suggestions
- With Crusty Bread: Serve Chicken Corn Noodle Soup with crusty bread to soak up the delicious broth.
- With a Side Salad: Add a fresh green salad with a light vinaigrette for a balanced meal.
- With Grated Cheese: Top with freshly grated Parmesan or cheddar cheese for extra richness.
- With Lemon Wedges: Serve with lemon wedges for a refreshing and tangy contrast.
- With Crackers: Pair with crackers for a crunchy addition.
A Must Try
Imagine digging into a bowl of this Chicken Corn Noodle Soup—each spoonful filled with tender chicken, hearty noodles, sweet corn, and vibrant vegetables, all in a creamy and flavorful broth. Whether you’re sharing it with family and friends or enjoying it on your own, this soup is sure to become a favorite in your home. Gather your ingredients and create a meal that’s both satisfying and delicious. You’ll love sharing this comforting dish with loved ones and making special moments even more memorable!
Be sure to check out these other delicious soup recipes!
Chicken Corn Noodle Soup
Chicken Corn Noodle Soup is a hearty and comforting dish featuring tender chicken, sweet corn, and soft egg noodles in a rich, herb-infused broth. A touch of heavy cream adds a luscious finish, and fresh parsley complete this soul-warming meal. Perfect for cool weather or as a comforting classic!
Ingredients
- 2 lb. bone-in skin on chicken thighs, skins removed, excess fat trimmed
- Salt and black pepper
- 1 3/4 cups chopped yellow onion 1 large
- 1 1/2 cups chopped carrots 4 medium
- 1 cup chopped celery 3 ribs
- 1 tablespoon olive oil
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon chopped fresh thyme or 1 tsp dried
- 4 14.5 oz cans low-sodium chicken broth (7 cups)
- 3 ears fresh corn 3 cups corn
- 2 bay leaves
- 2 cups heaping, 4.5 oz old fashioned egg noodles
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Warm a generous drizzle of olive oil in a large pot over medium-high heat. Pat the chicken thighs dry with paper towels, ensuring a crisp sear, and season both sides with a sprinkle of salt and pepper.
- Place the thighs into the pot and sear until beautifully golden, about 4 to 5 minutes per side. Remove them from the pot and set aside, leaving the flavorful oil behind.
- Into the pot, toss diced onion, carrots, and celery, sautéing until they begin to soften, about 3 minutes. Stir in minced garlic and cook just until fragrant, roughly 30 seconds.
- Pour in chicken broth, nestling the chicken back into the pot along with stripped corn cobs, bay leaves, and a few sprigs of thyme. Season the broth generously with salt and pepper, then bring everything to a gentle simmer.
- Lower the heat and let the soup simmer for 15 to 20 minutes, allowing the flavors to meld. Discard the corn cobs, remove the chicken, and let it rest for 5 to 10 minutes before shredding it into bite-sized pieces.
- While the chicken cools, add fresh corn kernels and egg noodles to the soup. Cover and simmer for the time recommended on the noodle package, typically 15 to 20 minutes, until tender.
- Return the shredded chicken to the pot, stir in a splash of cream, and sprinkle with freshly chopped parsley. Adjust the seasoning to taste, ensuring the soup is perfectly balanced.
- Remove the bay leaves, ladle the soup into bowls, and serve immediately. Enjoy every comforting spoonful!
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Chicken Corn Noodle Soup