Soups are always on rotation during the cold months and a go-to in our house, and this chicken corn soup is on the rotation. It is easy to make and is heavenly when served in a Bread Bowl or with a side of Cornbread.
We love hearty, easy soups like Chicken Noodle Soup and Chicken Corn Chowder, and decided to put the two together to make today’s chicken corn soup.
We are so glad we did, because it was delicious and beyond simple to make. We think you’ll agree!
Why we think you’ll love it:
- Easy. This soup has a quick prep and is on the table in under an hour.
- Hearty. It’s hearty with so many flavors, but you could even add a few extra veggies if you had some on hand that needed to be used up.
- Any day of the week. Make it on the stovetop, in the instant pot, or even in the slow cooker with the directions below.
Chicken Corn Soup Ingredients
- Minced garlic (2 teaspoons) – Adds a rich, savory base flavor that makes the soup extra cozy. See How to Mince Garlic for tips.
- Celery (2 ribs, chopped) – Brings crunch, freshness, and that classic soup flavor.
- Carrots (1–2, about 1 cup diced) – Add a little natural sweetness and color to balance the savory broth.
- Boneless skinless chicken breast (2 pounds, cubed) – Makes this soup filling and comforting.
- Chicken broth (12 cups) – The flavorful base that ties everything together. You may also use chicken stock.
- Egg noodles (3–4 cups, uncooked) – Makes the soup hearty and gives it that homestyle, chicken-noodle feel. You can replace the egg noodles with rivels (mini dumplings) for a Pennsylvania Dutch-style soup.
- Cream of corn (2 cans, 14.75 ounce each) – Adds creaminess and sweetness while thickening the soup slightly.
- Butter (¼ cup) – Makes the broth richer and more flavorful.
- Onion powder (1 teaspoon) – Adds layers of depth and flavor.
- Garlic salt with parsley flakes (to taste) – Seasons the soup perfectly.
- Black pepper (to taste) – Balances the sweetness of the corn and adds a bit of warmth.
How to Make Chicken Corn Soup
VEGGIES. Use a large cooking pot or a Dutch oven, and sauté the garlic, celery, and carrots for 1-2 minutes, then add chicken cubes and broth.
SIMMER. Slowly bring the mixture to a boil. Cover and reduce the heat, and let the soup simmer until the chicken is cooked through, about 30 minutes.
NOODLES. Stir in the uncooked noodles, corn, and butter. Cook, uncovered, for about 10 minutes until the noodles are tender.
Kristyn’s Recipe Tips
- Use rotisserie chicken for a quick shortcut when you’re short on time.
- Use wide egg noodles for the best texture and a cozy homemade feel. Make Pennsylvania Dutch-style soup using rivels (mini dumplings) instead of egg noodles, if desired.
- Top with your favorite herbs like green onions, rosemary, or thyme, or cooked crumbled bacon for an added depth of flavor.
- You can make this recipe in the crock pot or Instant Pot. See FAQ for instructions.
- This soup is brothy, but you can easily make it a thicker consistency. See How to Thicken Soup for tips.
Chicken Corn Soup Recipe
Video
Ingredients
- 2 teaspoons minced garlic
- 2 ribs celery, chopped
- 1 – 2 carrots, diced (about 1 cup)
- 2 pounds boneless skinless chicken breast, cut into cubes
- 12 cups chicken broth
- 3-4 cups uncooked egg noodles
- 2 (14.75-ounce) cans cream of corn
- ¼ cup butter
- 1 teaspoon onion powder
- garlic salt, with parsley flakes, to taste
- black pepper, to taste
Instructions
- Use a large cooking pot or a Dutch oven, and saute the garlic, celery, and carrots. Add chicken cubes and broth, and slowly bring the mixture to a boil.
- Cover and reduce the heat and let the soup simmer until the chicken is cooked through, about 30 minutes
- Add the uncooked noodles, corn, butter and onion powder. Cook, uncovered, for about 10 minutes until the noodles are tender.
- Season with garlic salt and pepper, to taste.
Notes
- Top with your favorite herbs like green onions, rosemary, or thyme.
- You can make this recipe in the crock pot or Instant Pot. See FAQ for instructions.
- Make Pennsylvania Dutch-style soup using rivels (mini dumplings) instead of egg noodles.
- This soup is brothy, but you can easily make it thicker. See How to Thicken Soup for tips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Sauté the garlic, celery, and carrots. Add to the crock pot along with the broth and chicken. Cook on LOW heat for 6-8 hours or HIGH Heat for 3-4 hours. Toward the end of the cooking time, add the noodles, corn, and butter. Replace the lid and cook for 30 minutes or until the noodles are soft.
The Instant Pot is especially useful if you have frozen chicken.
Use the saute feature for the garlic, celery, and carrots. Add broth and chicken and set the cook time for 8 minutes, or 10 minutes if the chicken is frozen. Use a quick release. Add in the noodles, corn, and butter.
Replace the pressure valve and press the soup button. Set the soup time to 1 minute. And allow the pressure to release naturally. This is when the noodles will cook. After 10 minutes of natural release, remove the pressure valve to finish venting the pot. Cube or shred chicken if needed.
Store leftover soup in an airtight container in the fridge for 5-6 days or freeze for 1-2 months. Thaw, if needed, and reheat large portions on the stove top or individual portions in the microwave.
Complete the Meal
Sides
Ultimate Grilled Cheese
17 mins
Cornbread Recipe
35 mins
Arugula Salad
10 mins
Italian Bread Recipe
2 hrs 40 mins
More Chicken Soup
Creamy Chicken Soup
25 mins
Chicken Dumpling Soup
30 mins
Lemon Chicken Orzo Soup
35 mins
Chicken Noodle Soup Recipe
40 mins
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This recipe was originally published September 2021.
I made this Chicken Corn Soup and replaced regular corn with the cream corn. It was so delicious! I will definitely make this again!
The soup is easy and turned out pretty good. The hardest part is waiting for it to simmer on the stove.
Good & hearty with a lovely slightly sweet flavor from that corn! great soup for this cooler season we’re heading into! Looking forward to having this a few times over! With some nice crusty bread and some good sharp cheese! Yum!
It’s so much cooler here in Montana now so I wanted to make our first soup of the season and this was a HIT! It was delicious!
I was feeling a bit under the weather and this was the perfect soup to cheer me up, so comforting, brothy and delicious. Awesome recipe!!
Soups go hand in hand with fall weather. This soup is yummy and very easy.
I love a quick prep time!! Simple & tasty. It’s on my menu for this week!