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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.
Simple + Delicious
Soups are always on rotation during the cold months.
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.
Why we 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.
Ingredients
- minced garlic
- celery – diced
- carrot – sliced (about 1 cup worth)
- boneless skinless chicken breast – or 2 pounds of chicken thighs
- chicken broth – or chicken stock
- uncooked egg noodles – or replace with rivels (mini dumplings) for a Pennsylvania Dutch-style soup.
- cream of corn – use store-bought or make your own Creamed Corn
- butter
- onion powder
- garlic salt (with parsley flakes)
- pepper – to taste
Top with your favorite herbs like green onions, rosemary or thyme.
How to Make chicken corn soup
- VEGGIES. Use a large cooking pot or a Dutch oven, and sauté the onion, 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.
Alternative Cooking Methods
- The instant pot is especially useful if you have frozen chicken.
- Add the onion, celery, carrots, broth, and chicken to the Instant Pot. 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, remove the pressure valve to finish venting the pot.
- Cube or shred chicken if needed.
- In the crock pot. Add the onion, celery, carrots, broth, and chicken to the slow cooker. 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.
Recipe + SToring Tips
- Variations.
- 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
- Thicken. This soup is brothy, but if you wish for a thicker creamier soup, then you can add a cornstarch slurry.
- STORAGE. Keep soup in an airtight container in the fridge for 5-6 days.
- FREEZE in Ziploc bags or an airtight container for 1-2 months.
For More Tasty Soups:
Chicken Corn Soup Recipe
Homey chicken corn soup is savory & delicious. It is hearty, filling and only takes 10 minutes of prep time!!
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
- pepper
Instructions
- Use a large cooking pot or a Dutch oven, and add the garlic, 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, butter and onion powder. Cook, uncovered, for about 10 minutes until the noodles are tender.
- Season with garlic salt and pepper, to taste.
Video
Nutrition
Calories: 210kcal, Carbohydrates: 11g, Protein: 23g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 85mg, Sodium: 1201mg, Potassium: 461mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1237IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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!