Chicken corn noodle soup is a quick and easy soup loaded with tender chicken, chewy noodles and fresh vegetables. A family friendly homemade soup recipe that provides comfort and warmth this chicken and corn noodle soup will soon be on repeat in your kitchen.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients: you will be able to purchase everything you need to make this recipe from your local grocery store. They are all year round ingredients that will be easy to get your hands on.
- Budget friendly: this homemade chicken noodle soup is a cost effective recipe that won't blow the budget.
- Chicken soup: enough said right. I know you will be understanding me on this point 😁🍜, it is the ultimate comfort food.
- One pan: we only need the one pan for this recipe and everything gets done in there. I like using a Dutch oven like you see in the photos throughout the post. You can also use a stock pot if you wish to.
- Taste and texture: one of the highlights of this soup is the variety of textures that you will find in the dish. From chewing the corn off the cobs to switching between a spoon for the broth and a fork to slurp the noodles down. There is a wide variety of tasty flavors and textures going on (in your mouth like a soup dance party 😉👍).
- Nourishing food: perfect comfort food of the nourishing kind. This is why they say you need a bowl of chicken soup for rainy days or when you are sick, right 👌.
The photo below is to show you the basic ingredients you need to make the chicken noodle soup recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: we use this in the initial step to brown the chicken.
- Salt and pepper: we use kosher salt and a little bit of black pepper to season the chicken.
- Garlic: this gets added to the pan in the initial stages to help create the flavor base for the soup.
- Carrots: we need to cut the base and top tip off, peel them and then finely dice.
- Green onions: these are optional. We don't use them in the soup but as garnish on top of the soup. They add a few pops of color.
- Corn cobs: fresh corn with kernels literally bursting in your mouth, these add the 'corn' in our corn soup and provide a textural experience whilst eating.
- Onion: we use ½ a brown onion with skin peeled and then diced. This also helps to create the flavour base for the soup and gets cooked in the oil with the chicken.
- Noodles: I like using rice noodles when making this soup. They are filling but not overwhelmingly so. They easily cook in the broth and are gluten free.
- Chicken: we use boneless skinless chicken breasts for the soup and we need 2 of them. Slice them length ways and then chop them into small pieces.
- Chicken stock: also known as chicken broth. This creates the 'soup' part of the recipe.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by browning the chicken.
- Add the oil, chicken, onion, garlic, salt and pepper (Photo 1)
- Pour in the chicken stock (Photo 2)
- Add the noodles (Photo 3)
- Add the carrot (Photo 4)
👩🍳 How to Make Chicken Corn Noodle Soup
Start by placing a large Dutch oven or crock pot on the stove top. Turn the heat to high and add the olive oil, chicken pieces, onion, garlic, salt and pepper.
Cook the chicken for 8-10 minutes using a slotted spoon to move it around the pan, until it is white with no visible pink bits.
Then pour the chicken stock into the pan.
Next place the rice noodles in, followed by the carrot.
- Add the corn cobs (Photo 5)
Next add the chopped corn cobs to the pot as shown in the photo above.
- Cook for 15 - 20 minutes (Photo 6)
Once everything has been added to the pan you want to let it cook for 15 to 20 minutes. This allows the chicken to finishing cooking through, the vegetables to cook and the noodles to soften.
The lid can be off during this time and you only need to give it a stir or 2 every now and then.
🍽 Serving Suggestions
You will likely find a hearty bowl of this soup ticks the box that you were looking to tick and that you aren't after too much more for a meal.
If however, you do want more, it would be remiss of me not to offer suggestions!
When serving, get your garnish on with some black pepper and sliced green onions. The pops of colour help to create a little more contrast and make the soup scream slurp me down now!
👍 How to Guide
How to Store
Next day leftovers taste even better than the day that the soup was cooked!
Allow the soup to cool down then portion into an airtight container and place into the fridge. They can be kept for 2 days and need to be reheated before being consumed.
Note: as the soup sits during this time the liquids will continue to be absorbed by the noodles. You will need to add additional chicken broth to leftovers to ensure that you get the 'soup' side of things in your bowl also. Otherwise you will have the chicken and noodles but no 'soup'.
How to Reheat
Add left over soup to a bowl and cover with cling wrap.
Place in the microwave and heat on high for 1-2 minutes. Then remove and taste, stir then heat for a further minute if needed.
How to Freeze
Noodles never freeze and reheat as well as pasta does. So if you are looking for a recipe you can freeze, you are best off leaving the noodles out of the soup and freezing cooked, cool portions as such.
You then have the option to cook some noodles according to their package instructions and add those to the soup when you want to eat it.
Thaw frozen portions of the soup completely before reheating in the microwave or a stock pot on the stove till warmed through.
If you have used thawed frozen chicken breast it is not recommended to refreeze leftovers of the soup.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use chicken thighs in place of the chicken breast if you wish too. They are smaller, so you would want to use 4. If doing so, I recommend skinless, boneless chicken thighs.
- If you want to add extra veggies to the soup, frozen peas or sliced zucchini will work well.
- You can use shredded chicken from a leftover rotisserie chicken in place of the chicken breasts if you wish too. In which case, it is a good idea to discard the skin as it will be too dry.
- Or you can make it a turkey corn noodle soup using leftover cooked then shredded turkey.
- If you want to try other noodles, ramen (instant) noodles without the packet of seasoning, egg noodles or udon noodles are both good options.
- You can also use angel hair or your favourite type of pasta. In which case ensure there is enough broth to cover the contents of the pan as the pasta will absorb more liquid and take longer to cook. You can also cook this in a large saucepan on a separate element on the stove, drain it and add it to the soup if you wish too.
- An alternative for the corn cobs is a tin of creamed corn or a tin of drained and rinsed corn kernels. You can also use a tin of sweet corn (drained and rinsed).
- You can add a small amount (1 teaspoon) of minced ginger when you are browning the chicken if you wish to get this flavor into your soup also.
- Fresh parsley can be use in place of the sliced green onions for garnish.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- When preparing the spring onions if you find a knife and chopping board squishes the green bit too much try using kitchen scissors instead.
- To cut the mini corn cobs in halves use a sharp knife with a chopping board and place a tea towel under the board to keep it from slipping as you push down.
- A slotted turner is handy to use in the beginning as we cook the chicken.
- The chicken won't be fully cooked through in the beginning. Moreso we are browning it and letting it cook through in the broth.
- The noodles fully cook in the soup, we don't need to cook them before we add them to the mix.
- When portioning the soup you will find that a combination of kitchen tongs and a ladle will work best. (Tongs to grab and ladle to scoop).
🤓 Frequently Asked Questions
How do you make chicken noodle soup less boring?
Texture is the way to make chicken noodle soup less boring. Add chopped corn cobs, diced carrot and chewy rice noodles to the mix. You will find that this variety makes the soup more interesting.
Does chicken soup taste better the longer you cook it?
As the soup cooks, the flavors continue to develop. This means the soup tastes better at the end of the cook time as opposed to if you were to taste it at the beginning of the cook time when all of the ingredients have been added to the pan, but not cooked through.
Is it better to boil soup covered or uncovered?
Boil the soup uncovered, after which time you can reduce the heat to medium and let it simmer for 15 minutes.
😍 More Easy Dinner Recipes
Din dins. We couldn't live without it, could we 😂👌. I like to give you a number of options with diversity across tastes and textures to get sorted any and every night of the week. Here are some ideas for you to try:
- Linguine Alfredo
- Chicken With White Wine Sauce
- Oven Baked Lamb Ribs
- Thai Basil Pork
- Pork Meatballs In Tomato Sauce
- Meatballs Alfredo
- Tofu Noodle Stir Fry
- Pulled Beef Brisket
- Wagyu Burger
- Honey Mustard Sausages
It is time to get your noodle slurp on my friend. You are best off armed with both a soup spoon and fork for this one! You can also find all of my dinner recipes in the one spot.
Chicken Corn Noodle Soup
- 2 tablespoons olive oil
- 2 chicken breasts cut in half lengthways then chopped into small pieces
- ½ medium onion skin peeled, diced
- 1 tablespoon garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups/1 litre chicken stock (chicken broth)
- 300 grams/10 oz rice noodles
- 1 large carrot peeled and diced
- 4 mini corn cobs cut in half, you will have 8 portions
- black pepper
- green onions green bit only, finely sliced
- Brown chicken: place a large Dutch oven onto the stove top, turn the heat to high, add the olive oil, chicken pieces, onion, garlic, salt and pepper.
- Liquids and noodles: pour the chicken stock into the pot then place the noodles in a flat layer on top.
- Vegetables: add the carrot pieces and chopped corn cobs to the stock.
- Cook: once all of the ingredients are in the Dutch oven, we want to let them cook. Keep the heat on high and let the soup simmer and bubble away for 15 to 20 minutes.
- Serve: to serve the soup garnish the top of it with black pepper and then sprinkle some sliced green onions over the surface. Provide bowls for serving with both forks and spoons.