Welcome to another delicious adventure in my kitchen, where we’re turning simple ingredients into something magical! When the weather gets chilly or you just need a hug in a bowl, this chicken corn noodle soup delivers all the comfort with minimal fuss. Who says homemade soup has to be complicated?
Why This Recipe Works
- The combination of tender shredded chicken, sweet corn, and hearty egg noodles creates the perfect balance of textures and flavors that will have everyone asking for seconds
- Using both fresh corn kernels and cream-style corn gives you double the corn goodness – the fresh kernels provide that satisfying pop while the creamy version thickens the broth beautifully
- Simmering the chicken thighs with aromatics like onion, celery, and carrots builds layers of flavor right into the broth, eliminating the need for store-bought stock and giving you complete control over sodium levels
- The addition of fresh herbs at the end preserves their bright, vibrant flavors that would otherwise get lost during long cooking times, making each spoonful taste garden-fresh
- This recipe is incredibly forgiving – you can adjust the noodle quantity, swap vegetables, or even make it creamier without worrying about ruining the final result
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, finely chopped
- 4 cloves garlic, minced
- 6 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 ears fresh corn, kernels removed (about 3 cups)
- 1 can (14.75 oz) cream-style corn
- 8 ounces wide egg noodles
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs
- Ladle
- Soup bowls for serving
Instructions
Prepare and Brown the Chicken
Pat your chicken thighs completely dry with paper towels – this is crucial for getting that beautiful golden sear rather than steaming them. Season both sides generously with salt and pepper. Heat your Dutch oven over medium-high heat and add the olive oil. When the oil shimmers and you see those little ripples dancing across the surface, carefully place the chicken thighs in a single layer. You should hear that satisfying sizzle immediately! Cook for 5-6 minutes without moving them until the bottoms develop a deep golden-brown crust. Flip and cook another 4-5 minutes until the other side is equally gorgeous. Remove the chicken to a plate – it won’t be cooked through yet, and that’s perfectly fine!
Sauté the Aromatics
Reduce the heat to medium and add your diced onion, carrot rounds, and chopped celery to the same pot. Those browned bits left from the chicken are pure flavor gold! Cook the vegetables, stirring occasionally, for about 8-10 minutes until the onions turn translucent and the carrots begin to soften around the edges. You’ll notice the vegetables releasing their wonderful aromas – that’s when you know magic is happening. Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn. The garlic should smell heavenly but not take on any color.
Simmer to Build Flavor
Return the partially cooked chicken thighs to the pot along with any accumulated juices. Pour in the 6 cups of water – it should just cover the chicken and vegetables. Add the bay leaves and dried thyme, then bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. You want to maintain a few small bubbles breaking the surface – this gentle cooking will make the chicken incredibly tender while infusing the broth with all those wonderful flavors. The liquid will reduce slightly and take on a beautiful golden hue.
Shred Chicken and Add Corn
After 25 minutes, remove the chicken thighs using tongs and place them on a cutting board. They should be fully cooked and tender enough to shred easily with two forks. While the chicken cools slightly, add both the fresh corn kernels and the entire can of cream-style corn to the simmering broth. Stir to combine – the cream-style corn will immediately begin to thicken the broth while the fresh kernels will stay delightfully crisp-tender. Let this simmer uncovered for 10 minutes to allow the corn to cook through and the flavors to meld together beautifully.
Cook Noodles and Finish the Soup
Add the egg noodles directly to the pot and increase the heat to medium. Cook for exactly 8-10 minutes, stirring occasionally to prevent sticking, until the noodles are al dente – they should still have a slight bite to them since they’ll continue cooking in the hot broth. Meanwhile, shred the cooled chicken using two forks or your fingers. Return the shredded chicken to the pot during the last 2 minutes of noodle cooking time just to warm through. Remove from heat and stir in the fresh parsley and dill – the residual heat will wilt them perfectly without losing their bright flavor.
Final Seasoning and Serving
Taste your masterpiece and season with additional salt and pepper as needed – remember the noodles will absorb some salt, so you might need more than you think. Remove and discard the bay leaves. Ladle the steaming soup into bowls, making sure each serving gets plenty of chicken, corn, noodles, and that glorious broth. Serve immediately while hot, maybe with some crusty bread for dipping, and watch as everyone’s faces light up with that first comforting spoonful!
Tips and Tricks
If you want to take this soup to the next level, consider using homemade chicken stock instead of water – it adds incredible depth of flavor. Simply save those chicken bones from previous meals, roast them with some vegetables until golden brown, then simmer with water, herbs, and peppercorns for several hours. Strain and you’ve got liquid gold! For an extra creamy version without adding dairy, blend about two cups of the soup (without noodles) until smooth and stir it back in – this creates a naturally thickened, velvety texture that’s absolutely divine. If you’re meal prepping, cook the noodles separately and add them to individual bowls before pouring the hot soup over – this prevents them from becoming mushy when reheating leftovers. The soup freezes beautifully without noodles for up to 3 months, so consider making a double batch and freezing portioned amounts for those days when you need instant comfort. For maximum corn flavor, don’t discard the cobs after removing the kernels – add them to the pot while simmering the chicken, then remove before adding the noodles. They release starches that naturally thicken the broth and add incredible sweetness. If you find your soup too thick after refrigeration (the noodles continue absorbing liquid), simply thin it with a bit of water or broth when reheating. For a richer flavor, you can substitute one cup of water with dry white wine, letting it reduce for a minute before adding the remaining liquid.
Recipe Variations
- Creamy Version: Stir in ½ cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking for a luxurious, velvety texture that makes this soup feel extra special. The cream adds richness that balances beautifully with the sweet corn, and the coconut milk version brings a subtle tropical note that’s surprisingly delightful.
- Spicy Southwest Twist: Add 1 diced jalapeño (seeds removed for less heat) with the aromatics, use 1 tablespoon chili powder and 1 teaspoon cumin instead of thyme, and garnish with lime wedges, chopped cilantro, and crushed tortilla chips for a completely different flavor profile that still delivers comfort.
- Vegetarian Adaptation: Replace chicken with 2 cans of drained and rinsed white beans or 1 pound of sliced mushrooms sautéed until golden, use vegetable broth instead of water, and add 2 tablespoons of nutritional yeast for a cheesy flavor that makes you not miss the meat at all.
- Gluten-Free Option: Swap egg noodles with an equal amount of gluten-free pasta, rice noodles, or even 2 cups of cooked rice added at the end. Just adjust cooking times according to package directions and be aware that some gluten-free pasta may make the broth cloudier.
- Extra Vegetable Boost: Add 2 cups of chopped spinach or kale during the last 5 minutes of cooking, or include 1 cup of frozen peas along with the corn. You could also roast an additional pound of vegetables like zucchini, bell peppers, or sweet potatoes and stir them in with the corn.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they tend to dry out more easily than thighs during the simmering process. If using breasts, reduce the initial simmering time to 15-18 minutes and check for doneness earlier – they should reach an internal temperature of 165°F. I recommend cutting them into smaller chunks before cooking rather than shredding after, as this helps them stay more moist. Thighs remain my preferred choice because their higher fat content keeps them tender even if slightly overcooked, but breast meat can certainly work with careful timing.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, your soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb liquid, so you may need to add a splash of water or broth when reheating to achieve your desired consistency. For best results, reheat gently on the stove over medium-low heat, stirring occasionally until heated through. I don’t recommend freezing the soup with noodles already in it, as they become mushy upon thawing – freeze the broth with chicken and vegetables only, then add fresh noodles when reheating.
Can I make this soup in a slow cooker?
You sure can! Brown the chicken and sauté the aromatics as directed, then transfer everything except the noodles and fresh herbs to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, remove the chicken to shred, then return it to the pot along with the uncooked noodles. Cover and cook until noodles are tender, then stir in fresh herbs. The slow cooker method yields incredibly tender chicken but may result in a slightly less developed broth flavor compared to stovetop cooking.
What’s the best way to remove corn kernels from the cob?
Place the ear of corn upright in a large bowl, holding it steady at the top. Using a sharp chef’s knife, slice downward along the cob, letting the kernels fall into the bowl. Rotate and repeat until all kernels are removed. The bowl catches the kernels and prevents them from flying everywhere! For even more flavor, after removing the kernels, use the back of your knife to scrape the cobs – this releases the milky liquid that adds incredible sweetness and body to your soup. Don’t throw away those cobs – add them to the simmering broth for extra corn flavor!
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works wonderfully in this recipe and is often more convenient. Use 3 cups of frozen corn kernels instead of fresh – no need to thaw them first, just add directly to the soup. The texture will be slightly softer than fresh corn but still delicious. You might want to reduce the simmering time after adding the corn to 5-7 minutes since frozen corn cooks faster. The cream-style corn still provides that fresh-corn texture contrast, so the frozen kernels blend in perfectly.
Summary
This chicken corn noodle soup combines tender shredded chicken, sweet corn, and hearty noodles in a beautifully flavored broth. Simple ingredients transform into extraordinary comfort food that’s perfect for chilly days or whenever you need a bowl of warmth.
