Chicken Corn Noodle Soup combines the classic flavors and textures of hearty chicken noodle soup with the addition of corn, providing extra volume, flavor, and nutrition to a midweek family meal! This comforting soup can be made in less than an hour with pantry-staple and budget-friendly ingredients – perfect for feeding a large family alongside homemade bread rolls, flaky biscuits, or cornbread!

My kids love a good bowl of soup. I feel like I hit the jackpot in that they will eat a whole bowl (or more) of homemade soup with no complaints. No.complaints! That’s huge! This chicken noodle soup with corn is no exception – everyone in the house loves it!

What Is Chicken Corn Noodle Soup?

Chicken Corn Noodle Soup is a hearty and comforting soup consisting of juicy chicken breast, sauteed vegetables, corn, tender egg noodles, and a rich and flavorful chicken broth. 

The soup resembles classic soups like chicken noodle soup and corn chowder, which may have influenced its origin. This easy soup starts with a sauteed vegetable base and browned chicken pieces cooked in chicken broth, with the noodles and corn added towards the end of the cooking time to preserve texture for best results!

Chicken Corn Noodle Soup Ingredients

• yellow onion
• celery ribs
• carrots
• butter
• boneless skinless chicken breasts
• chicken broth or stock
• salt
• pepper
• egg noodles
• whole kernel corn
• cream-style corn

Ingredient Notes

Onion, celery and carrot – Can all be found in the produce section of the grocery store. It is suggested to use fresh over frozen for these veggies.

Chicken – We love boneless, skinless chicken breasts for our soup. Feel free to use whatever chicken you like or have on hand.

Egg noodles – These can be found in the pasta aisle. They are wide noodles that cook up fast and are a nice soft addition to any soup.

Corn – You have a couple options for the corn. You can use fresh off the cob, you can use from the can, or you can use frozen. You will need one can of creamed corn in addition to regular whole kernel corn.

How to Make Chicken Corn Noodle Soup?

Step 1: Melt the butter over medium heat in a 6-quart pot or dutch oven and saute the vegetables until soft and tender.

Step 2: Add the chicken to the pot and season.

Step 3: Pour the chicken broth over the ingredients in the pot and bring the mixture to a boil. Once boiling, cover the pot and allow it to simmer for about 20 minutes or until the chicken reaches 165F internally and is no longer pink.  

Step 4: Uncover the pot and bring it to a boil once more, stirring in the noodles and corn. 

Step 5: Reduce the heat to medium and cook for another 8 minutes, occasionally stirring, until the noodles are tender. 

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile! You can easily adjust the ingredients AND the method of cooking! You can make this chicken corn chowder in the slow cooker by following the directions below:

• Add the onion, celery, carrot, chicken and spices to your slow cooker.
• Add the spices and mix together.
• Pour in half of the chicken broth.
• Cook on low for 6 hours or high for 4 hours.
• Add in the egg noodles and the rest of the broth.
• Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

• Add oil or butter to the inner pot and saute the onion, carrots and celery.
• Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
• Add in the broth, noodles and corn.
• Pressure cook on high pressure for 3 minutes.
• Manually release the pressure.
• Remove lid, stir and enjoy.

Delicious Side Dishes To Pair with this Soup

• Fresh Homemade Hoagie Rolls
• Loaded broccoli salad
• Honey Skillet Cornbread
• White bread
• Garlic cheese bombs

Recipe FAQs

Can I Use Chicken Thighs Instead?

Yes, you can! In fact, using chicken thighs can add more flavor and richness to the soup than chicken breast since thighs have more fat and connective tissue, making the soup richer and more flavorful.

If you opt to use chicken thighs, I recommend using skinless, boneless ones for convenience. 

Can I Use Frozen Corn?

Absolutely! Frozen corn is a convenient and affordable option and works well in soups. Whether using whole kernel canned corn or frozen corn, remember to add it to the pot towards the end of the cooking time, or it can become overly soft and mushy. 

How Should I Store Leftovers?

Once completely cooled, store leftover chicken corn noodle soup in an airtight container (Tupperware or Ziploc bag) in the fridge for 3-4 days. 

Can I Freeze Chicken Corn Noodle Soup?

Yes! Extend the shelf life of your soup by freezing it in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. 

If the soup has thickened in storage, stir some additional chicken broth into the mixture while reheating it. 

Other Soup Recipes to Try

• Creamy Corn Chowder
• Broccoli potato cheese soup
• Creamy Buffalo Chicken Soup
• Crock Pot Chicken Tortilla Soup

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