C O R N Chicken Noodle Soup
Warm, wholesome, and brimming with fresh flavors, C O R N Chicken Noodle Soup is a comforting twist on the classic. This hearty soup combines tender, shredded chicken thighs, vibrant sweet corn, and a medley of carrots, celery, and onions for a symphony of textures and tastes. Egg noodles soak up the rich, aromatic broth, enhanced by bay leaf, garlic, and a splash of zesty lemon juice for a bright, tangy finish. Ready in under an hour, this one-pot meal is perfect for cozy weeknight dinners or keeping the chill at bay. Garnished with fresh parsley, it’s as inviting to the palate as it is to the eye. Ideal for meal prep, quick dinners, or whenever you’re craving comfort food with a touch of freshness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large Yellow onion, diced
- 3 large Carrots, sliced
- 3 large Celery stalks, sliced
- 3 cloves Garlic, minced
- 2 cups Corn kernels, fresh or frozen
- 8 cups Chicken broth
- 1 Bay leaf
- 6 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Season the chicken thighs with salt and pepper. Add them to the pot and cook for 4-5 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the corn kernels to the pot and stir to combine.
Pour in the chicken broth and toss in the bay leaf. Bring the mixture to a gentle boil.
Return the chicken thighs to the pot and reduce the heat to a simmer. Cover and cook for 15 minutes, or until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the pot.
Add the egg noodles to the soup and cook for 6-8 minutes, or until they are tender.
Stir in the chopped parsley and lemon juice. Adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 7648 mg | 332% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 57.0 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 498 mg | 38% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5782 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
