Hey y'all! If you’re craving something cozy, comforting, and quick, this 15-minute chicken and corn noodle soup is your new go-to recipe. It's loaded with tender chicken, sweet corn, and slurp-worthy noodles, making it a family favorite for chilly evenings, busy weeknights, or lazy weekends. Plus, everything comes together faster than a takeout order. Let's get cooking!
Why You'll Love This 15-Minute chicken and Corn Noodle Soup
- Super Fast: Ready in just 15 minutes, start to finish.
- Hearty and Filling: Packed with protein, veggies, and satisfying noodles.
- Budget-Friendly: Uses everyday ingredients you likely have on hand.
- Kid-Approved: Mild, comforting flavors everyone will enjoy.
- Versatile: Easy to adapt with extra veggies, spices, or proteins.
Ingredients
- 2 cooked chicken breasts, shredded (about 2 cups)
- 6 cups low-sodium chicken broth
- 1 cup frozen or canned sweet corn (drained if canned)
- 3 oz (about 90g) thin egg noodles or vermicelli
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 medium carrot, peeled and sliced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
- Fresh cilantro or parsley, chopped (optional)
- Salt to taste
Directions
Step 1: Sauté Aromatics
Heat a large pot over medium heat. Add the minced garlic and diced onion, sautéing for 1-2 minutes until fragrant and translucent.
Step 2: Build the Broth
Add the carrot slices to the pot and stir for 1 minute. Pour in the chicken broth and bring to a gentle boil.
Step 3: Cook the Noodles
Add the egg noodles to the simmering broth. Cook according to package instructions, usually 4-5 minutes, until just tender.
Step 4: Finish the Soup
Add the shredded chicken and corn. Stir in the soy sauce, sesame oil, black pepper, and salt to taste. Simmer for 2 more minutes to heat through.
Step 5: Garnish and Serve
Ladle the soup into bowls. Top with sliced green onions and a sprinkle of fresh cilantro or parsley if desired. Enjoy piping hot!
Notes
- Shred leftover rotisserie chicken to save extra prep time.
- Use thin noodles for rapid cooking and best texture.
- Adjust soy sauce and salt to your preferred taste and sodium level.
Variations
- Spicy Kick: Add a dash of chili flakes or a swirl of Sriracha for heat.
- Veggie Boost: Toss in baby spinach, peas, or sliced mushrooms at the end.
- No Chicken? Try leftover turkey or tofu for a protein swap.
Required Equipment
- Large soup pot
- Chopping board and knife
- Measuring cups and spoons
- Ladle
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat; the noodles may continue to absorb broth, so add extra stock or water if needed. Not recommended for freezing due to noodle texture.
Serving Suggestions & Pairings
- Serve with crusty bread, garlic toast, or a fresh green salad for a complete meal.
- Add a squeeze of fresh lemon or lime for brightness just before eating.
Pro Tips for Perfect Chicken and Corn Noodle Soup
- Use high-quality chicken broth for a richer, more flavorful base.
- Don’t overcook the noodles—add them just before serving to keep them springy.
- Prep all ingredients before starting; the process goes quickly!
FAQ
- Can I make this soup ahead of time?
- Yes, but for best noodle texture, cook them fresh when ready to serve and store broth/chicken/corn separately.
- Is this soup gluten-free?
- Use gluten-free noodles and tamari instead of soy sauce to keep it gluten-free.
- Can I use raw chicken?
- Yes! Dice raw chicken, sauté in the pot before adding veggies and liquids, and simmer until fully cooked.
Ingredients
- 400 g cooked chicken breast, shredded
- 1 L chicken stock
- 1 cup frozen corn kernels
- 120 g dried egg noodles
- 2 spring onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
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1In a large saucepan, bring the chicken stock to a boil over high heat.
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2Add the garlic, soy sauce, and frozen corn kernels to the pan and simmer for 2 minutes.
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3Add the egg noodles and cook according to package instructions, usually about 4–5 minutes, until just tender.
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4Stir in the shredded chicken and half of the sliced spring onions, allowing the chicken to heat through for 2–3 minutes.
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5Drizzle in the sesame oil and season with salt and pepper to taste.
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6Serve hot, garnished with the remaining spring onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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