Chicken Corn Noodle Soup
Warm your soul with a bowl of hearty Chicken Corn Noodle Soup, a comforting one-pot meal brimming with tender chicken, sweet corn, and golden egg noodles. This recipe combines fresh vegetables like carrots, celery, and onion with aromatic garlic and a bay leaf to create a flavorful homemade broth that’s both nourishing and satisfying. Ready in under an hour, it’s the perfect balance of quick preparation and rich, slow-simmered taste. Garnished with vibrant parsley, this chicken noodle soup variation gets a unique twist from sweet kernels of corn, adding a hint of natural sweetness that elevates every spoonful. Ideal for cozy family dinners or a soothing meal on chilly days, this recipe is a wholesome classic with a delightful upgrade!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 6 cups Chicken stock
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 2 medium Carrots
- 2 sticks Celery stalks
- 1.5 cups Frozen or fresh corn
- 8 oz Egg noodles
- 2 tbsp Olive oil
- 1 piece Bay leaf
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Begin by preparing the vegetables. Finely dice the onion, mince the garlic, and chop the carrots and celery into small pieces.
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Place the chicken breasts into the pot, then pour in the chicken stock. Add the bay leaf, salt, and black pepper. Increase the heat to high and bring the soup to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20 minutes, or until the chicken breasts are cooked through.
Remove the chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
Stir in the corn and egg noodles. Continue simmering the soup for an additional 8-10 minutes, or until the noodles are tender.
Taste the soup and adjust the seasoning with more salt and black pepper, if needed.
Remove the bay leaf from the pot and discard it. Stir in the chopped fresh parsley for a burst of color and flavor.
Serve the soup hot in bowls, optionally garnished with extra parsley or a squeeze of fresh lemon juice. Enjoy!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 37.4 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2384 mg | 51% | |
*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.
