Chicken Corn Soup

Homey chicken corn soup is savory & delicious. It is hearty, filling and only takes 10 minutes of prep time!!

Soups are a go to in our house, and this chicken corn soup is on a rotation. It is easy to make and is heavenly when served in a Bread Bowl or with a side of Cornbread.

Chicken corn soup in a white bowl

all the feels of home!

Nothing says home like a bowl of chicken noodle soup. It is warm, cozy, and SO tasty. It is filling and tasty. When we need an easy homecooked meal to fill our bellies this is a go to. And of course it’s perfect for anyone feeling a little under the weather.

Chicken Corn Soup takes all of those lovely flavors and puts a fabulous twist by adding more! You could even add a few extra veggies if you had some on hand that needed to be used up.

We love all the soups in this house. We probably have soup at least once a week. You could even make it in the morning for a busy weeknight.

sliced carrots and celery in a pot

Making chicken corn soup

SAUTE. Use a large cooking pot or a Dutch oven, and sauté the onion, celery, 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. Add the uncooked noodles, corn and butter. Cook, uncovered, for about 10 minutes until the noodles are tender.

In the Instant Pot:

This soup is actually pretty quick to make, but the instant pot is even quicker especially if you have frozen chicken.

  1. Add the onion, celery, carrots, broth and chicken to the Instant Pot. (you can even use frozen chicken) 
  2. Set the pressure cook time for 8 minutes or 10 minutes if the chicken is frozen. 
  3. Use a quick release. Add in the noodles, corn and butter.
  4. Replace the pressure valve and Press the soup button. Set the soup time for 0 minutes. And allow the pressure to release naturally. This is when the noodles will cook. After 10 minutes of natural release go ahead and remove the pressure valve to finish venting the pot. 
  5. If you used frozen chicken breast you’ll need to shred or cube the chicken. 

In the Crock Pot

If you love coming home to the aroma of a cooked meal then the crock pot instructions is the version for you.

  1. Add the onion, celery, carrots, broth and chicken to the Crock Pot.
  2. Cook on LOW heat for 6-8 hours or HIGH Heat for 3-4 hours
  3. Toward the end of the cook time add the noodles, corn and butter. Replace the lid and cook for 30 minutes.
ladle full of chicken corn soup

variations + Storing info

Variations

  • Make your own canned cream corn. Simply use whole kernels. Puree ¼ of them in a blender and add the kennels and puree to the soup.
  • Add chopped veggies such as green beans, bell peppers, asparagus
  • Add some heat with a sprinkle of red chili flakes or add a splash of hot sauce.
  • Season to taste with your favorite seasonings such as salt, pepper, thyme, sage

STORE soup in an airtight container in the fridge for 5-6 days.

FREEZE soup in Ziploc bags or airtight container for 1-2 months.

white bowl of chicken corn soup

For some tasty soups try:

Chicken Corn Soup Recipe

5 from 6 votes
Homey chicken corn soup is savory & delicious. It is hearty, filling and only takes 10 minutes of prep time!!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 289 kcal
Author Lil’ Luna

Ingredients

  • ½ medium onion chopped
  • 2 ribs celery chopped
  • 1 c carrot coins
  • 2 lb boneless skinless chicken breast cut into cubes
  • 12 c chicken broth
  • 3-4 c uncooked egg noodles
  • 2 (14.74oz) cans cream of corn
  • ¼ c butter
  • Garlic salt to taste

Instructions
 

  • Use a large cooking pot or a Dutch oven, and add the onion, celery, carrots, chicken cubes and broth. 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 and butter. Cook, uncovered, for about 10 minutes until the noodles are tender.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    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!!

  2. 5 stars
    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!

  3. 5 stars
    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!