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Chicken Corn Noodle Soup

Chicken Corn Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 8 cups low sodium chicken broth
  • 1 large carrot, peeled and sliced into thin coins
  • 2 cups shredded cooked chicken
  • 1 (15 oz) can corn kernels, drained
  • 2 cups dried wide egg noodles
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for serving

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for about 5 minutes, until soft and translucent.
  2. 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.
  3. 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.
  4. Remove from the heat, stir in the lemon juice, and season with salt and pepper. Ladle into bowls and top with parsley.

Notes

The noodles will soak up broth as they sit, so the soup may thicken by the next day. Stir in a splash of extra chicken stock or water when reheating to bring it back to the original consistency.