Chicken and Sweet Corn Soup
Rich and filling, this made-from-scratch Chicken and Corn Soup is full of egg noodles and lots of vegetables for a hearty bowl of comfort food the whole family will love. Enjoy a nourishing bowl for lunch or dinner.
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Soup is always a favorite, perfect for feeding a crowd; after all, who doesn't like a hot bowl of homemade soup?
You will love this easy recipe for sweetcorn soup. You just need to do a bit of chopping, stirring, and simmering. And while your soup is cooking, you might want to make some easy biscuits or maybe a pan of veggie cornbread to serve with your soup.
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This is a soup you will love
One pot is all you need.
This soup will be ready in an hour; it's super quick and so easy to make.
This recipe takes just basic ingredients.
It's versatile, too, because you can use freshly cooked corn, canned corn, leftover chicken, or even add some extra veggies if you like.
Freezer-friendly - this is perfect for when you make a big batch of soup, freeze some for later.
Chicken Soup Ingredients
Please scroll down to the recipe card for the complete ingredient quantities and the cooking methods for this recipe.
- Boneless chicken breast - you can also use boneless chicken thighs, rotisserie chicken, or leftover chicken.
- Chicken stock - you can use homemade or store-bought for the best flavor over using a powder. You can also use vegetable stock.
- Mirepoix vegetables - onions, carrots, and celery.
- Corn - use fresh corn, frozen corn, or canned. I add my frozen grilled corn on the cob if I have some for a smoky flavor.
- Creamed corn will thicken the soup and add extra corn flavor and a creamy texture.
- Egg noodles - I like the medium-wide noodle; I think they stay on my spoon better. When I can find them, I will use kluski egg noodles.
- Salt and pepper
- Parsley - optional, but I love that pop of green color in my soup.
Step 1. Prepare the chicken by cutting it into small cubes or small pieces. This guide will tell you how to cut chicken; it's very helpful!
Step 2. Prepare the vegetables by dicing the onion, slicing the celery, and chopping the carrots.
Step 3. Place a large pot on the stove over medium heat and add the butter to melt. I use a 6-quart stock pot. Add the onions, celery, and carrots and cook in the butter until tender, stirring often.
Chicken corn soup recipe
Step 4. Add the cubed chicken breast and the salt and pepper. Stir well and let the chicken cook for about five minutes to start browning.
Step 5. Add the chicken broth to the pot and boil over medium-high heat. Once the mixture boils, turn the burner down so it simmers for about 20 minutes until the chicken is cooked.
Step 6. Next, raise the heat to medium and add the noodles and corn kernels and creamed corn. Stir well and let cook until the noodles are soft, stirring occasionally. Taste the broth, and add additional salt and pepper as needed.
If you like, chop some parsley and add it to the soup.
Enjoy a delicious bowl of soup full of flavorful vegetables and tender chicken for a family-favorite bowl of comfort food that will warm you up! You will even enjoy the leftovers.How to make chicken soup with leftover chicken or rotisserie chicken
Chop or shred the leftover chicken into smaller pieces. Add this cooked chicken after you saute the onions, celery, and carrots.
Add the chicken broth and bring to a slow bowl and add the noodles and corn.
There are always variations to make it your own.
- Add extra vegetables like peas, red pepper, zucchini, and broccoli
- Add your favorite herbs, like rosemary or thyme. Parsley adds a pop of color.
- Instead of egg noodles, add orzo, or drop homemade dumplings into the broth.
Chicken soup questions
Can you freeze chicken and noodle soup?
Yes, 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.Can you make this soup with leftover turkey?
This is the perfect soup to use turkey. Just shred or dice it and add it to the vegetables.
More to make and eat!
Simple Chicken Vegetable Soup
First published: Dec. 23, 2022. Last updated: July 16, 2023, for better readability.
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Chicken and Sweet Corn Soup
- 1 medium yellow onion peeled and diced about 1/2 cup
- 2 carrots 5 ounces chopped about 1 cup
- 2 ribs celery 4 ounces or about 3/4 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 1/2 cups egg noodles uncooked, about 3-4 ounces
- 15 ounces creamed corn
- 1 cup corn 8 ounces, use canned, frozen or fresh
- 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.
- 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.