Comforting Chicken and Corn Noodle Soup Recipe

Do you love soup? This Amish-style chicken corn noodle soup recipe is perfect for rainy afternoons and cold winter evenings. Similar to classic homemade chicken noodle soup, it gains a delightful sweetness and extra texture from the addition of corn. Simple to prepare and deeply comforting, this soup is a family favorite and reheats beautifully for lunches or meal prep.

This popular Amish-style chicken corn soup highlights fresh-tasting corn to enhance the traditional chicken noodle base. It’s an excellent addition to your winter recipe rotation — easy to make and comforting to eat. The flavors meld even more the next day, making it ideal for leftovers.

The cream-style corn in this recipe is the secret to a richer, slightly creamy texture without heavy dairy. For a heartier presentation, serve the soup in a store-bought sourdough roll or a homemade bread bowl when you have more time.

Why I love this recipe

• Simple to make yet full of flavor
• Adaptable for a slow cooker for an even easier option
• Appeals to the whole family
• Made with lean chicken and vegetables for a wholesome meal

Ingredients

• 1 medium yellow onion, chopped
• 2 celery ribs, chopped
• 1 cup carrots, chopped
• 3 tablespoons unsalted butter
• 2 pounds boneless skinless chicken breasts, cubed
• 12 cups chicken broth or stock
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 cups uncooked egg noodles
• 2 cans (14 oz) whole kernel corn, drained
• 2 cans (14 oz) cream-style corn

Step by step

1. Melt the butter over medium heat in a 6-quart pot or Dutch oven. Add the chopped onion, celery, and carrots and sauté until tender, about 5 minutes.
2. Add the cubed chicken and season with salt and pepper.
3. Pour the chicken broth over the chicken and vegetables and bring the mixture to a boil. Cover, then reduce heat and simmer until the chicken is cooked through and reaches 165°F (about 20 minutes).
4. Uncover and bring the soup back to a gentle boil. Stir in the uncooked egg noodles and both cans of corn. Reduce to medium heat and cook until the noodles are tender, about 8 minutes, stirring occasionally. Serve hot.

Tips for best results

• If the soup becomes too thick, thin it with additional chicken broth until you reach your preferred consistency.
• Use uncooked noodles so they cook in the broth; this prevents overcooking when reheating leftovers.

Substitutions and variations

• Slow cooker method: Sauté the vegetables in a small pan first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or until the chicken is done. Add noodles during the last 10 minutes.
• Leave out the corn for a classic chicken noodle soup.
• For a thicker, creamier soup, whisk 1 tablespoon cornstarch with a little cold water or broth and stir it in to thicken.
• To boost flavor, add a pinch more salt, a dash of poultry seasoning, Worcestershire sauce, or soy sauce.
• Use homemade noodles for an extra-special touch.
• Swap in shredded rotisserie chicken to speed up the recipe and add richness.
• Choose sweet corn or regular corn depending on your preference.

Serving suggestions

Serve this soup steaming hot with a sprinkle of fresh chopped parsley or other herbs. Pair it with crusty bread, a simple green salad, or a warm garlic bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop to preserve noodle texture; you can add a little extra broth when reheating if needed.

If you try this recipe, please leave a comment and rating — feedback is always appreciated!

Chicken Corn Noodle Soup

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• Author: Melissa Riker
• Total Time: 55 minutes
• Yield: 8 servings