Homey chicken corn soup is savory & delicious. It is hearty, filling and only takes 10 minutes of prep time!!
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.
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.
- Add the onion, celery, carrots, broth and chicken to the Instant Pot. (you can even use frozen chicken)
- Set the pressure 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 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.
- 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.
- Add the onion, celery, carrots, broth and chicken to the Crock Pot.
- Cook on LOW heat for 6-8 hours or HIGH Heat for 3-4 hours
- Toward the end of the cook time add the noodles, corn and butter. Replace the lid and cook for 30 minutes.
variations + Storing info
- 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.
For some tasty soups try:
Chicken Corn Soup Recipe
- 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
- 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.