Chicken and Corn Soup

This quick Chicken Vegetable Soup recipe is full of rich egg noodles and lots of vegetables to serve for a hot and hearty bowl of comfort food.

Course Soup

Cuisine American, Soup

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 232kcal

Author Jere' Cassidy

Equipment

Ingredients

1 medium yellow onion peeled and diced about ½ cup
2 carrots 5 ounces chopped about 1 cup
2 ribs celery 4 ounces or about ¾ cup sliced
2 tablespoons butter
1 pound chicken breasts you can use chicken thighs
6 cups chicken broth
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups egg noodles uncooked, about 3-4 ounces
15 ounces creamed corn
1 cup corn 8 ounces, use canned, frozen or fresh

Instructions

Cut the chicken breast into ½" cubes by placing the chicken on a cutting board and slice the breast into ¼" slices. It is best to use a chef's knife for this. Then cut each slice crosswise into cubes.
Melt butter over medium heat in a 6-quart pot or dutch oven. Add the onion, celery, and carrots and cook until tender, stirring often.
Add the cubed chicken to the pot, season with salt and pepper, and stir. Cook this mixture for about 5 minutes to brown the chicken.
Pour the chicken broth over the chicken and vegetable mixture. Bring the mixture to a boil. Turn the heat to low and simmer until the chicken reaches 165 degrees and is no longer pink. About 20 minutes. You do not want this mixture to boil.
Turn the heat back to medium and stir in the noodles and corn, and cook until noodles are tender about 10 minutes. Stir occasionally.
Taste the broth and adjust the salt and pepper as needed, and serve.
To store the leftover soup, transfer the soup to an airtight container, leave the cover off and let it cool for an hour. Place the uncovered container in the refrigerator until completely cooled, then cover it. This soup will keep for 4 days.
Reheat the soup by reheating on the stove, or in the microwave.

Notes

Recipe yields 8 cups of soup.

This soup is very versatile so feel free to change it up to your liking.

Add additional vegetables
Add orzo instead of noodles
This recipe is easily doubled

How to freeze this soup

Make sure the soup has cooled to room temperature, then place it in freezer containers for up to six months. When ready to serve let the soup thaw in the refrigerator, then reheat.

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