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Chicken Noodle Soup

This chicken noodle soup combines tender chicken, egg noodles, and sweet corn for a warm and comforting meal anytime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups chopped or shredded cooked chicken Use leftover chicken for a more economical version.
  • 8 ounces wide egg noodles Can substitute with gluten-free egg noodles if needed.
  • 2 cups corn kernels Can be fresh, frozen, or drained canned corn.
  • 8 cups chicken broth Homemade broth gives the best flavor.
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Melt the butter in a large soup pot over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften.
  3. Stir in the garlic and thyme, cooking for another 30 seconds.
Cooking
  1. Pour in the chicken broth and bring it to a gentle boil.
  2. Reduce to a simmer for 10-15 minutes.
  3. Add the corn and cooked chicken, simmering for another 3-5 minutes.
  4. Stir in the egg noodles and cook for 6-8 minutes, or according to the package directions, until just tender.
  5. Season with salt and black pepper. Add extra broth if needed.
  6. Let it rest briefly, then serve hot.

Notes

Serve hot in bowls. You can add a sprinkle of fresh herbs like parsley or a squeeze of lemon for extra flavor. Pair with crusty bread for a complete meal. Store cooled soup in airtight containers for 3-4 days or freeze in portions for up to 3 months. For a creamy version, stir in a cup of heavy cream at the end of cooking.