If you’re in the mood for a comforting bowl of chicken corn noodle soup, then look no further!

This Chicken Corn Noodle Soup is made with only the freshest chicken and corn noodles.

The tender chicken and savory noodles pair perfectly with our flavorful broth to create a dish that will warm both your heart and your stomach.

So if you’re looking for a delicious meal that’s easy to make, give our chicken corn noodle soup a try today!

I’m sure it won’t disappoint.

Slow Cooker Southwest Chicken and Rice Soup

Chicken Corn Noodle Soup

Ingredients:

• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 1 cup carrots, chopped
• 3 tbsp. butter
• 2 pounds boneless skinless chicken breasts, cubed
• 12 cups chicken broth or chicken stock
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups uncooked egg noodles
• 2 cans (14-3/4 oz) whole kernel corn, drained
• 2 cans (14-3/4 oz) cream-style corn

Directions:

Melt butter over medium heat in a 6 quart pot or Dutch oven and saute the onion, celery, and carrots until tender.

Add in the chicken and season with salt and pepper.

Pour chicken broth over the chicken and vegetable mixture. 

Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.

Uncover and return mixture to a boil and stir in noodles and corn.

Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.

Notes: If soup is too thick, add additional chicken broth.