Chicken Noodle and Creamy Corn Soup
Warm, comforting, and irresistibly creamy, this Chicken Noodle and Creamy Corn Soup is the perfect blend of hearty ingredients and rich flavors. Tender shredded chicken, egg noodles, and vibrant veggies simmer together in a savory chicken broth, while the addition of creamed corn, sweet corn kernels, and a splash of heavy cream creates a velvety, satisfying base. Infused with aromatic onion, garlic, and fresh parsley, this one-pot wonder is an adaptable weeknight favorite that's ready in just 45 minutes. Ideal for busy evenings, cozy lunches, or when you need some cold-weather comfort, this soup is as nutritious as it is delicious. Serve it steaming hot with crusty bread for an irresistible meal that everyone will love! Keywords: chicken noodle soup, creamy corn soup, comforting soup recipes, one-pot meals, hearty soups.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 pieces Garlic cloves, minced
- 2 medium Carrots, diced
- 2 pieces Celery stalks, diced
- 6 cups Chicken broth
- 2 cups Egg noodles
- 1 can (14 oz) Creamed corn
- 1.5 cups Corn kernels, drained (if canned) or thawed (if frozen)
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts lightly with salt and pepper. Sear them in the oil, cooking for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
Pour in the chicken broth and bring it to a boil. Reduce the heat to medium-low and simmer.
Shred the cooked chicken breasts with two forks and add them back into the pot.
Add the egg noodles to the pot and let them cook for 8-10 minutes or until tender.
Stir in the creamed corn and corn kernels, mixing well to combine.
Lower the heat and pour in the heavy cream. Stir gently to create a creamy texture. Simmer for an additional 5 minutes but do not let it boil.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 7812 mg | 340% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 56.2 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3793 mg | 81% | |
*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.
