Comforting Chicken and Sweet Corn Soup Recipe

Soups are a staple in cooler months, and this chicken corn soup is a favorite in our house. Simple to prepare, it’s especially comforting served in a bread bowl or alongside a warm piece of cornbread.

If you like hearty, easy soups such as chicken noodle soup or chicken corn chowder, you’ll enjoy this hybrid version — it combines familiar flavors for a cozy, satisfying bowl.

It’s delicious, straightforward, and perfect for weeknights or when you want something warm and filling. Below you’ll find why we love it and how to make it three ways.

Why we think you’ll love it:

Easy. Quick prep and on the table in under an hour.
Hearty. Plenty of flavor and texture; add extra vegetables if you like.
Flexible. Make it on the stovetop, in an Instant Pot, or in a slow cooker.

Chicken Corn Soup Ingredients

Minced garlic (2 teaspoons) – Provides a savory base that warms the soup.
Celery (2 ribs, chopped) – Adds freshness and classic soup flavor.
Carrots (1–2, about 1 cup diced) – Bring natural sweetness and color.
Boneless skinless chicken breast (2 pounds, cubed) – Makes the soup filling and comforting.
Chicken broth (12 cups) – The flavorful base; stock works too.
Egg noodles (3–4 cups uncooked) – Gives the soup a homestyle, hearty feel; rivels (mini dumplings) can be used instead for a Pennsylvania Dutch version.
Cream of corn (2 cans, 14.75 oz each) – Adds sweetness and creaminess while slightly thickening the broth.
Butter (1/4 cup) – Enriches the broth.
Onion powder (1 teaspoon) – Enhances depth of flavor.
Garlic salt with parsley flakes (to taste) – For seasoning.
Black pepper (to taste) – Balances the sweetness and adds warmth.

How to Make Chicken Corn Soup

Sautéed celery and carrots in a stock pot.

VEGGIES. In a large pot or Dutch oven, sauté the minced garlic, chopped celery, and diced carrots for 1–2 minutes. Add the cubed chicken and pour in the chicken broth.

A ladle filled with shredded chicken, carrots, corn and celery above a pot of chicken corn soup.

SIMMER. Bring the pot slowly to a boil, then cover, reduce heat, and simmer until the chicken is cooked through, about 30 minutes.

NOODLES. Stir in the uncooked egg noodles, cream of corn, butter, and onion powder. Cook uncovered for about 10 minutes, or until the noodles are tender. Season with garlic salt and black pepper to taste.

A white bowl of chicken corn soup on the table.

Kristyn’s Recipe Tips

Use rotisserie chicken to save time—just add it near the end if pre-cooked.
Wide egg noodles give the best texture; rivels make a traditional Pennsylvania Dutch version.
Finish with fresh herbs such as green onions, thyme, or rosemary, or add crumbled cooked bacon for extra flavor.
You can adapt this recipe for the crock pot or Instant Pot; directions are included in the FAQ section below.
If you prefer a thicker soup, thicken the broth to your liking (see notes for tips).

Chicken corn soup served in a white bowl.

5 from 14 votes

Chicken Corn Soup Recipe

By: Kristyn Merkley

An easy, savory chicken corn soup that’s hearty, filling, and ready with just 10 minutes of prep.

Servings: 10

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Video

Ingredients

2 teaspoons minced garlic
2 ribs celery, chopped
1 – 2 carrots, diced (about 1 cup)
2 pounds boneless skinless chicken breast, cut into cubes
12 cups chicken broth
3-4 cups uncooked egg noodles
2 (14.75-ounce) cans cream of corn
¼ cup butter
1 teaspoon onion powder
garlic salt, with parsley flakes, to taste
black pepper, to taste

Instructions

In a large pot or Dutch oven, sauté garlic, celery, and carrots. Add chicken cubes and chicken broth, then bring to a gentle boil.
Cover, reduce heat, and simmer until the chicken is cooked through, about 30 minutes.
Stir in uncooked noodles, cream of corn, butter, and onion powder. Cook uncovered about 10 minutes until noodles are tender.
Season with garlic salt and black pepper to taste. Serve hot.

Notes

Recipe Tips.

Top with fresh herbs like green onions, thyme, or rosemary for brightness.
Make it in a crock pot or Instant Pot—see the FAQ below for times and method.
Swap egg noodles for rivels to create a Pennsylvania Dutch-style soup.
To thicken, use a slurry of cornstarch and water or reduce the broth until you reach your desired consistency.

Storage: Refrigerate leftovers in an airtight container for 5–6 days, or freeze for 1–2 months. Reheat on the stove or in the microwave after thawing if frozen.

For more substitutions and tips, consult the full recipe notes.

Nutrition

Calories: 210kcal, Carbohydrates: 11g, Protein: 23g, Fat: 8g

Nutrition information is an estimate and should be used as an approximation.

Recipe FAQ

Can I cook this in the crock pot?

Yes. Sauté the garlic, celery, and carrots first, then add them to the crock pot with the broth and chicken. Cook on LOW 6–8 hours or HIGH 3–4 hours. Near the end, stir in the noodles, cream of corn, and butter, then cover and cook about 30 minutes more until the noodles are tender.

Can I make this in the Instant Pot?

Yes—use the sauté function for the garlic, celery, and carrots, then add broth and chicken. Cook on high pressure for 8 minutes (10 minutes if the chicken is frozen), then quick release. Add noodles, cream of corn, and butter, set to the soup function for 1 minute, and allow a natural pressure release so the noodles finish cooking. After about 10 minutes of natural release, finish venting and serve.

How should I store leftovers?

Store in an airtight container in the refrigerator for 5–6 days, or freeze for 1–2 months. Thaw if frozen and reheat on the stove for large portions or in the microwave for single servings.