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Chicken Corn Noodle Soup in white bowl

Chicken Corn Noodle Soup

  • Author: Melissa Riker
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: American


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
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups uncooked egg noodles
  • 2 cans (14 ounces) whole kernel corn, drained
  • 2 cans (14 ounce) cream-style corn


  1. 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.
  2. Add cubed chicken and season with salt and pepper.
  3. 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.
  4. 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