Chicken Corn Soup Recipe
Our easy chicken corn soup is savory, hearty, filling, delicious and only takes 10 minutes of prep time to put together.
Servings: 10
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.
Video
Notes
Recipe Tips.
- 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
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