30-Minute Chicken Corn Noodle Soup
This chicken corn noodle soup is the sort of one-pot dinner that pulls everyone to the table fast. It tastes like a long-simmered Sunday soup but comes together entirely on a weeknight.
The broth is savory and deep, with tender shredded chicken, pops of sweet corn, and soft egg noodles all in one bowl. A squeeze of lemon and a handful of parsley at the end keep it from being heavy.
Why This Soup Always Hits the Spot
The base builds on a quick butter sauté with onion and garlic, which gives the soup a rich, savory start without needing hours. Soy sauce deepens the flavor of the chicken stock, so the broth tastes far more complex than the ingredient list suggests.
The corn brings sweetness that plays against the salty broth, and the noodles soak everything up just enough. It is the soup I make when we need something warm and filling but I do not want to babysit a pot all afternoon.
Ingredients
- 2 tbsp unsalted butter: a little butter builds the base; salted works fine, just go easy on extra salt later.
- 1 medium yellow onion, diced: white onion works too.
- 2 garlic cloves, minced: fresh gives the best punch, but jarred minced garlic will get you there.
- 8 cups low sodium chicken broth: stock or bone broth both work. Low sodium lets you control the salt.
- 1 large carrot, peeled and sliced into thin coins: adds a bit of body and a touch of sweetness.
- 2 cups shredded cooked chicken: a rotisserie chicken makes this fast; shredded breast or thighs are fine.
- 1 (15 oz) can corn kernels, drained: or 1 ½ cups frozen corn, no need to thaw.
- 2 cups dried wide egg noodles: any small pasta shape works, but the wide noodles feel right here.
- 2 tbsp soy sauce: or tamari for gluten-free.
- 1 tbsp fresh lemon juice: brightens the whole pot at the end.
- Salt and black pepper: season as you go and taste before serving.
- Chopped fresh parsley: for a fresh finish; chives or dill work too.
Variations / Substitutions
- Protein swap: shredded turkey or cubed firm tofu all work instead of chicken.
- Make it creamy: stir in ¼ cup heavy cream or half and half right before the lemon juice.
- Add a little heat: a pinch of red pepper flakes goes in with the garlic.
- Gluten free: use gluten-free egg noodles or rice noodles and tamari instead of soy sauce.
- Extra vegetables: a handful of baby spinach or sliced celery added with the carrots bulks it up without extra work.
If a thicker, creamier soup sounds good tonight, try Creamy Chicken and Wild Rice Soup.
How to Make Chicken Corn Noodle Soup
Step 1: Sauté the Aromatics
Melt the 2 tbsp butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring a few times, until it looks soft and just starts to turn translucent.
You will smell the onion and butter mingling, and the kitchen will start to smell like a real dinner. The carrot can hang back for another minute.
Step 2: Build the Broth
Stir in the minced garlic, cook 30 seconds until fragrant, then pour in the 8 cups of chicken broth. Add the sliced carrot and the 2 tbsp soy sauce, raise the heat to high, and bring the liquid to a boil.
The broth will look a bit plain right now, but the soy sauce is already working. Once it boils, you have the base for everything else.
Step 3: Cook the Noodles
Once the broth is boiling, add the 2 cups of egg noodles. Cook them for about 6 to 8 minutes, until they are just tender with a little bite left. Taste one to be sure.
Right after the noodles are ready, lower the heat to medium low and stir in the shredded chicken and the drained corn. Let everything simmer together for 3 to 4 minutes so the chicken heats through and the corn warms up. The noodles will continue to soften slightly in the hot broth, so do not walk away during this part.
Step 4: Brighten and Serve
Turn off the heat and stir in the 1 tbsp fresh lemon juice. Taste the soup and add salt and pepper only if needed. Ladle it into warm bowls and scatter chopped parsley over the top.
Serve while the steam is still rising, with extra lemon wedges on the side if you like a sharper finish.
A Few Tips Before You Start
- Rotisserie chicken keeps this weeknight fast. Pull the meat off while the onion cooks and you will be done prepping by the time the broth is ready.
- If you have fresh corn in season, cut the kernels off 2 ears and throw them in raw when you add the chicken. They will cook in the residual heat and taste even sweeter.
- The noodles will drink up broth as the soup sits. If you are making it ahead or storing leftovers, cook the noodles separately and add them to each bowl. When reheating the broth, add a splash of extra stock or water.
- A parmesan rind dropped in with the broth gives another layer of savory depth without any extra work. Fish it out before serving.
Storing Leftover Soup
- Refrigerate: cool the soup completely, then store in an airtight container for up to 4 days. The noodles will absorb liquid, so expect a thicker soup when you go back to it.
- Reheating: warm the soup gently on the stovetop over medium low heat, adding a little extra broth or water to loosen it back up. Avoid a hard boil, which can make the noodles mushy.
What to Serve With Chicken Corn Noodle Soup
A thick slice of toasted sourdough or a crusty baguette is perfect for dipping into the broth. A simple green salad with a sharp vinaigrette cuts through the richness and rounds out the meal. For a cozier night, a grilled cheese sandwich on the side turns the soup into a full comfort food spread.
Frequently Asked Questions
Can I use frozen corn?
Yes. Frozen corn works just as well as canned. Add it straight from the freezer with the chicken; no need to thaw first.
Can I make this gluten free?
Swap the egg noodles for your favorite gluten-free noodle and use tamari instead of soy sauce. The broth and the timing stay the same.
Can I freeze this soup?
The broth freezes well, but the noodles turn mushy after thawing. Freeze the soup without the noodles, then cook fresh noodles when you reheat it.
Does the rotisserie chicken skin go into the soup?
You can toss the skin in if you want a richer broth, but remove any bones first. The skin will soften and add flavor, though the soup will be a little fattier.
Chicken Corn Noodle Soup Recipe
Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the onion and cook for about 5 minutes, until soft and translucent.
- Stir in the garlic and cook 30 seconds, then pour in the chicken broth, add the carrot and soy sauce, and bring to a boil over high heat.
- Add the egg noodles and cook for 6 to 8 minutes, until tender. Lower the heat to medium low, stir in the chicken and corn, and simmer for 3 to 4 minutes to heat through.
- Remove from the heat, stir in the lemon juice, and season with salt and pepper. Ladle into bowls and top with parsley.
Notes
