Do you love soup? This Amish-style chicken corn noodle soup recipe is an absolute winner for rainy days or those dreaded cold winter days. It's very similar to homemade chicken noodle soup, with the perfect pop of texture and sweet flavor brought into it by adding corn. This is a simple and comforting recipe that the whole family will love.
This soup is a popular Amish chicken corn soup that features fresh corn, kicking up that traditional chicken soup a couple of notches. It's the perfect comfort food so keep it in mind for your winter meal rotation so next time you crave a hot bowl of soup you can easily find it! Almost everyone loves some homemade chicken noodle soup! This is also great for meal prepping your lunches in the winter because it's even better the next day!
The cream corn in this recipe is sort of the secret ingredient to making this soup a creamy and deliciously satisfying meal. Make this meal even heartier by serving it in an easy bread bowl using a store-bought sourdough roll. You can always make your own homemade bread bowl, but the store-bought option takes less time on those busy weekday nights.
Why I love this recipe
- It's a simple recipe but it's full of flavor
- You can make this in a slow cooker if you need to make it even easier
- The whole family loves it
- It's made with lean meat and vegetables making it healthy to enjoy
- Yellow onion
- Celery ribs
- Boneless skinless chicken breasts
- Chicken broth or stock
- Black pepper
- Uncooked egg noodles
- Whole kernel corn
- Cream-style corn
Step by step
- Melt butter over medium-low heat in a 6-quart pot or dutch oven and sauté the onion, celery, and carrots until tender.
- Add in the chicken and season with salt and pepper..
- Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
- Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
Tips for best results
- If the soup is too thick, add additional chicken broth.
- Make sure you use uncooked noodles so they don't end up overdone.
Substitutions and variations
- Add ingredients to a slow cooker if you prefer. Use a small saucepan to sauté veggies first then toss it all into your slow cooker. Cook on low for 4-6 hours or until chicken is cooked through. Wait until the last 10 minutes to add the egg noodles.
- If you prefer, you can leave the corn out and have traditional chicken noodle soup.
- For thicker, creamier chicken noodle soup, mix 1 tablespoon of cornstarch with water or chicken broth, and then add it to your soup.
- If you're looking for a bigger pop of flavor in your soup, try adding a dash more salt, poultry seasoning, some Worcestershire sauce, or soy sauce.
- For even more delicious soup, make your own homemade noodles.
- Substitute rotisserie chicken for even more flavor.
- Use sweet corn or regular corn, whichever you prefer.
Serve this soup hot with a fresh herb like chopped parsley sprinkled on top. You can also include a side like this homemade pesto parmesan garlic bread or even a side of roasted vegetables. You could also serve your soup with a large homemade caesar salad or another type of salad.
Store soup in an airtight container in the refrigerator for up to five days.
If you try this recipe please comment and rate it below, I love hearing from you!Print
Chicken Corn Noodle Soup is the ultimate comfort food with all the nostalgia of classic chicken noodle soup and the added sweetness and texture of corn!
- 1 medium yellow onion, chopped
- 2 celery ribs, chopped
- 1 cup carrots, chopped
- 3 tablespoons unsalted butter
- 2 pounds boneless skinless chicken breasts, cubed
- 12 cups chicken broth or chicken stock
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups uncooked egg noodles
- 2 cans (14 ounces) whole kernel corn, drained
- 2 cans (14 ounce) cream-style corn
- Melt butter over medium heat in a 6-quart pot or dutch oven and sauté the onion, celery, and carrots until tender, about 5 minutes.
- Add cubed chicken and season with salt and pepper.
- Pour chicken broth or stock over the chicken and vegetables and bring to a boil. Cover and simmer until chicken cooked through and reaches 165 degrees, about 20 minutes.
- Uncover and return the mixture to a boil. Stir in noodles and corn. Reduce to medium heat and cook until noodles are tender, about 8 minutes, stirring occasionally. Serve hot.
If soup is too thick add additional chicken broth.
- Serving Size: 2 cups
- Calories: 772
- Sugar: 19.2 g
- Sodium: 3872.7 mg
- Fat: 20 g
- Carbohydrates: 87.9 g
- Fiber: 7.5 g
- Protein: 67 g
- Cholesterol: 226.5 mg
Keywords: chicken corn noodle soup