Chicken Corn Soup

This classic Dutch American inspired Chicken Corn Soup is loaded with hearty veggies, egg noodles and chicken. The butter gives this soup a rich flavor and the cream corn gives the soup an added creaminess. Everyone will enjoy this soup!

Prep Time10

Cook Time30

Course: Dinner, Main Course, Soup

Cuisine: American, Soup

Keyword: Chicken Corn Soup

Servings: quarts

Author: Jennie Duncan

Ingredients

1/2 medium yellow onion (diced)
2 ribs celery (diced)
1 cup shredded carrots
2 pounds chicken breast (cubed, boneless, and skinless)
12 cups chicken broth
3 cups uncooked egg noodles
2 cans cream of corn (14.75 oz each can)
1/4 cup unsalted butter
1/2 teaspoon garlic powder (or to taste)
salt and pepper to taste

Instructions

Place onions, celery, carrots, cubed chicken, and chicken broth into a soup pot.
Bring to a boil then reduce heat. Cover and allow to simmer for 30 minutes or until chicken is cooked.
Add egg noodles, cream corn, butter, and seasoning to your soup.
Cook uncovered for an additional 10 minutes. Serve warm and enjoy.

Notes

What makes a good soup?

There are a lot of things that make a good soup in my opinion. As I make a lot of soups, I wanted to share with you the best tips that make a great soup.

Soups need flavor - A good soup has a lot of flavor. Broth, seasoning, veggies, butter all add to the flavor profile of a soup. The more flavor the more enjoyable in my opinion.

A hearty soup is a filling soup - I believe a great soup fills your belly and your soul. A thick and chunky soup is going to go a long way and fill you up. The meat, veggies or noodles used in a soup all give it the hearty filling factor of a great soup.

Don't over salt a soup - From bullion to the broth to cream condensed soups a lot of ingredients could make the soup very salty. You can offset that with adding water or a cream if needed.

Nutrition