Description
Homemade Chicken Corn Noodle Soup: An Incredible Ultimate Recipe
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup sweet corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Pour in the chicken broth and bring it to a boil.
- Once boiling, add the egg noodles and cook according to package instructions until al dente.
- Stir in the shredded chicken and sweet corn. Cook for an additional 5 minutes, allowing the flavors to meld.
- Add dried thyme, salt, and pepper to taste. Adjust the seasoning as needed.
- Remove from heat and garnish with fresh parsley before serving.
- Ladle the soup into bowls and enjoy while hot.
Notes
- This soup is comforting and easy to make.
- Feel free to add other vegetables like peas or bell peppers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg