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
- 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