This cozy, heartwarming chicken corn soup is pure comfort in a bowl! Packed with tender browned chicken, sweet corn kernels, and your choice of egg noodles or homemade rivels, it’s the perfect blend of classic flavors. Think of it as your favorite chicken noodle soup dressed up with crispy bacon and a touch of cream. I love serving this with my favorite whipped feta dip and crusty bread for the perfect comfort meal!
Why You’ll Love This Chicken Corn Soup
- Simple one-pot recipe that’s ready in about an hour
- Rich, velvety broth without being heavy
- Perfectly seasoned with fresh herbs and aromatics
- Versatile – works with fresh or frozen corn
- Make-ahead friendly and freezer-safe
- Customizable with noodles or homemade rivels
- Loaded with tender chicken and fresh vegetables
- Perfect balance of creamy and savory flavors
The magic of this soup lies in building layers of flavor – starting with properly browned chicken thighs (trust me, don’t skip this step!) and slowly sautéed vegetables. The sweet corn kernels add bursts of sunshine, while a splash of cream brings everything together into pure soup perfection. I’ve tested this recipe countless times to get the balance just right, and my family begs for it on chilly evenings!
And if you’re feeling ambitious, try making your own rivels (those adorable little Pennsylvania Dutch dumplings) – they’re easier than you think and make this soup extra special. Whether you go the traditional noodle route or try the rivels, this soup is guaranteed to become a new family favorite!
Ingredients You’ll Need + Why They Work
Let me walk you through each ingredient that makes this cozy soup so special!
- Bone-in Chicken Thighs: I always reach for thighs over breasts here – they’re more flavorful and stay tender through the cooking process. The bones add incredible richness to the broth, just like in my creamy Italian sausage soup.
- Fresh Corn: Summer’s sweet corn is ideal, but frozen works too! Cut it right off the cob and don’t toss those cobs – they’ll infuse the broth with amazing corn flavor as it simmers.
- Bacon: Just a few crispy pieces add a wonderful smoky depth. Think of it as the secret ingredient that makes everyone ask for the recipe!
- Heavy Cream: Just 1/2 cup transforms the broth into something silky and rich without making it heavy. It’s the perfect balance.
- Fresh Herbs: Fresh thyme and parsley brighten everything up. If you only have dried thyme, use 1/3 the amount since dried herbs are more concentrated.
- Egg Noodles: These tender noodles cook right in the broth, absorbing all that wonderful flavor. You could also try this with my homemade rivels for a Pennsylvania Dutch twist!
Success Tips for Perfect Soup Every Time
- Brown that chicken properly! Take your time getting a golden crust on the chicken – this develops incredible flavor that makes the soup taste like it simmered all day. Just like in my lo mein recipe, those browned bits on the bottom of the pot are flavor gold.
- Don’t rush the vegetables. Let your onions, carrots and celery get slightly soft and fragrant before adding the liquid. This creates a flavor foundation that makes all the difference.
- Watch those noodles! They’ll keep cooking even after you turn off the heat, so pull them when they’re just barely tender. Nobody likes mushy noodles!
- Season as you go. Taste and adjust the salt level at different stages – when you add the broth, after the chicken cooks, and once more at the end. This builds layers of flavor you just can’t get from seasoning only at the end.
Step-by-Step Instructions
Let me walk you through making this cozy chicken corn soup! The process is straightforward and yields such rewarding results.
Preparing the Base
- Sear the Chicken – Pat those thighs completely dry (this is key for getting that gorgeous golden crust!) and season generously. Give them a good 4-5 minute sear on each side until deeply golden. The fond that develops on the bottom of the pot will give amazing flavor, just like in my creamy mushroom chicken.
- Build the Aromatics – In the same pot, sauté your mirepoix (onions, carrots, celery) until softened but not browned. The garlic goes in last to prevent burning.
- Create the Broth – Pour in that flavorful chicken broth and nestle back in the chicken along with stripped corn cobs (they add amazing sweetness!), bay leaves and thyme. Let it all simmer together until the chicken is tender.
Finishing Touches
- Shred & Return – Once the chicken is done, shred it into bite-sized pieces while your corn and noodles cook in the broth.
- Final Assembly – Stir in the cream and parsley at the end – the cream makes everything luxuriously silky without being heavy, similar to my stuffed salmon recipe.
Baker’s Tips:
- Don’t rush the chicken searing – those golden bits mean flavor!
- Keep your simmer gentle to prevent tough chicken
- Add noodles gradually to prevent clumping
- Taste and adjust seasoning at the end
Recipe Variations
This soup is wonderfully adaptable! Here are my favorite ways to make it your own:
Protein Swaps
- Try leftover roasted turkey (perfect after holidays!)
- Rotisserie chicken makes this a super quick weeknight meal
- Swap bacon for diced ham – reminds me of my grandmother’s version
Veggie Mix-Ins
Consider adding:
- Fresh sweet peas in spring
- Diced bell peppers for color
- Baby spinach stirred in at the end
For a lighter version, try it with my fresh pasta salad on the side instead of bread. The combination is simply perfect!
Make It Creamier
- Stir in softened cream cheese for extra richness
- Add an extra splash of heavy cream
- Mix in a dollop of sour cream when serving
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! This soup actually tastes even better the next day as the flavors have time to meld together. Just store it in an airtight container in the fridge for up to 3 days. When reheating, you might need to add a splash of broth as the noodles tend to absorb liquid.
Chicken thighs have more flavor and stay tender during the cooking process. The bones also add extra richness to the broth. If you prefer breast meat, you might enjoy my chicken casserole recipe instead!
Yes, but I recommend freezing it without the noodles. The noodles can become mushy when thawed. Simply cook fresh noodles when reheating the soup. Freeze for up to 3 months in a freezer-safe container.
Adding the stripped corn cobs to simmer with the broth extracts every bit of sweet corn flavor. It’s my favorite trick for making this soup extra special! Just remember to remove them before serving.
Final Thoughts
This chicken corn soup is like a warm hug in a bowl – it’s the kind of recipe that brings everyone to the table with smiles! Whether you’re making it with traditional egg noodles or trying your hand at homemade rivels, I guarantee this will become a family favorite. The combination of sweet corn, tender chicken, and those little bites of bacon creates something truly magical.
I love seeing your kitchen successes, so please share photos if you make this soup! And remember, cooking is about making it your own – don’t be afraid to adjust the seasonings or try different add-ins. Every time I make this, I’m reminded of cozy family dinners and the joy of sharing good food with people we love. Happy cooking, friends! 🍲
Chicken Corn Soup
Equipment (affiliate links)
- 1 Large pot
- 1 Plate
- 1 paper towels
Ingredients
- 1 Tbsp olive oil
- 2 Ib bone-in, skin on chicken thighs skins removed, excess fat trimmed
- Salt and black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/2 cups chopped carrots (about 4 medium)
- 1 cup chopped celery (about 3 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 cans low-sodium chicken broth (7.5 cups)
- 3 ears fresh corn (3 cups corn)
- 2 bay leaves
- 1 Tbsp chopped fresh thyme or 1 tsp dried
- 2 cups old fashioned egg noodles (heaping, 4.5 oz)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 6 slices bacon cooked, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Dab thighs dry with paper towels, and season both sides with salt and pepper.
- Sear thighs in pot until golden brown, about 4 to 5 minutes per side. Transfer to a plate leaving oil in pot.
- Add onion, carrots, and celery to pot. Saute 3 minutes, add garlic and saute 30 seconds longer.
- Pour in chicken broth then return chicken to pot along with stripped corn cobs, bay leaves and thyme. Season soup with salt and pepper and bring to a simmer.
- Reduce heat to low and simmer 15 to 20 minutes. Remove corn cobs and discard, remove chicken and set aside for 5 to 10 minutes then shred.
- Meanwhile add corn kernels and egg noodles to soup. Simmer, covered, for amount of time listed on noodles package (usually about 14 to 20 minutes).
- Return to chicken to soup, add cream and parsley. Taste soup for more salt as needed.
- Remove bay leaves. Pour servings into bowls and garnish with bacon.
Notes
together, add 1 to 2 Tbsp water if needed. Gently knead dough several times to bring together well. Tear small pea size portions from dough and add to soup. Cook about 20 minutes.
*Note that these are not just the regular egg noodles used here these are the long, flat noodles (not spirals). The spiral egg noodles cook faster. You could substitute those but you’d
need to wait until closer to the end to add them so they don’t over-cook and get soggy.
Frozen corn can be used in place of fresh if needed. Just omit step of using corn cobs for additional flavor.
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