Chicken Corn Noodle Soup Recipe

Looking for a heartwarming and easy-to-make soup that’s perfect for any day? This Chicken Corn Noodle Soup is your answer! Packed with tender chicken, sweet corn, and comforting egg noodles, this soup is a delightful mix of flavors and textures. It’s ideal for a cozy family dinner, a quick lunch, or when you’re craving a satisfying and healthy meal. Follow this step-by-step guide to create a homemade soup that’s bursting with flavor and sure to become a favorite in your household.

Ingredients for Chicken Corn Noodle Soup

To make this flavorful soup, you will need the following ingredients:

• 1 medium yellow onion, chopped
• 2 celery ribs, chopped
• 1 cup carrots, chopped
• 3 tablespoons butter
• 2 pounds boneless skinless chicken breasts, cubed
• 12 cups chicken broth or stock
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups uncooked egg noodles
• 2 cans (14¾ oz each) whole kernel corn, drained
• 2 cans (14¾ oz each) cream-style corn

this RECIPE

Kitchen Equipment You’ll Need

To prepare this delicious Chicken Corn Noodle Soup, gather the following kitchen tools:

• Large 6-quart pot or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon for stirring
• Ladle for serving
• Instant-read thermometer (to check the chicken’s temperature)

How to Make Chicken Corn Noodle Soup

Follow these simple steps to make your own Chicken Corn Noodle Soup:

1. Prepare the Vegetables: Begin by chopping the onion, celery, and carrots. These ingredients form the flavorful base of the soup.
2. Sauté the Vegetables: In a 6-quart pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté until they become tender and fragrant, which should take about 5-7 minutes.
3. Cook the Chicken: Add the cubed chicken breast to the pot. Season with salt and pepper. Stir occasionally, allowing the chicken to cook until it turns white and is no longer pink on the outside.
4. Add the Broth: Pour in the chicken broth or stock over the chicken and vegetables. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
5. Incorporate the Noodles and Corn: Uncover the pot and return the mixture to a boil. Stir in the uncooked egg noodles, whole kernel corn, and cream-style corn. Reduce the heat to medium and cook for about 8 minutes, or until the noodles are tender. Stir occasionally to ensure even cooking.
6. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
7. Serve: Once the noodles are tender and all ingredients are well combined, ladle the soup into bowls and enjoy!

Tips for Perfect Chicken Corn Noodle Soup

• Use High-Quality Broth: Opt for homemade chicken broth or a high-quality store-bought version to enhance the flavor of the soup.
• Cut Vegetables Evenly: Chop the vegetables uniformly to ensure they cook evenly and provide a consistent texture throughout the soup.
• Don’t Overcook the Noodles: Keep an eye on the noodles while they cook. Overcooking can make them mushy, so check their texture frequently.
• Consider Fresh Corn: If in season, substitute canned corn with fresh corn kernels cut off the cob for a sweet, crisp texture.

Common Mistakes to Avoid

• Adding Noodles Too Early: Adding the noodles too soon can cause them to become overly soft. Add them toward the end of cooking to maintain their texture.
• Not Seasoning Enough: The right amount of salt and pepper is crucial. Taste the soup before serving and adjust as needed.
• Cooking Chicken on High Heat: Cooking the chicken on too high of a heat can make it tough. Keep it at a gentle simmer to ensure tender, juicy chicken pieces.

Variations and Swaps

• Vegetarian Option: Skip the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini or bell peppers for more texture and flavor.
• Gluten-Free Twist: Use gluten-free noodles or rice instead of egg noodles.
• Spicy Version: For a kick of heat, add a pinch of red pepper flakes or diced jalapeños.

Serving Suggestions

• Serve with Crusty Bread: A slice of warm, crusty bread pairs beautifully with this soup, perfect for dipping.
• Add a Side Salad: A light green salad with a simple vinaigrette complements the hearty flavors of the soup.
• Top with Fresh Herbs: Garnish with freshly chopped parsley or cilantro for a burst of color and added flavor.

How to Store Leftover Chicken Corn Noodle Soup

• Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Make sure to leave some space in the container for expansion.
• Reheat: To reheat, warm the soup on the stove over medium heat until it’s heated through. If the soup has thickened, add a bit of broth or water to achieve the desired consistency.

FAQs about Chicken Corn Noodle Soup

• Can I use chicken thighs instead of chicken breasts?
  Absolutely! Chicken thighs add extra flavor and tenderness to the soup. Just adjust the cooking time as needed to ensure they are fully cooked.
• Can I make this soup ahead of time?
  Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
• Can I use frozen corn instead of canned corn?
  Yes, frozen corn is a great substitute for canned corn. Just add it directly to the pot without thawing.

Conclusion

This Chicken Corn Noodle Soup is the perfect comfort food for any occasion. Whether you’re serving it as a main dish or a starter, it’s sure to be a hit with family and friends. Give this recipe a try, and enjoy a delicious, hearty soup that’s easy to prepare and full of flavor. Don’t forget to share this recipe with others and subscribe to our blog for more delicious and easy-to-follow recipes!

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