Creamy Chicken Corn Soup is a comforting delight.
This cozy Chicken Corn Soup is a creamy, comforting bowl of goodness featuring tender chicken thighs, sweet corn, egg noodles, and savory herbs. Finished with a splash of cream and crispy bacon, it’s a hearty dish perfect for chilly nights or soothing weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 tablespoon olive oil
2 pounds chicken thighs, bone-in, skin-on, skins removed and excess fat trimmed
Salt and black pepper, to taste
1¾ cups chopped yellow onion (about 1 large)
1½ cups chopped carrots (about 4 medium)
1 cup chopped celery (about 3 ribs)
1 tablespoon minced garlic (about 3 cloves)
7.5 cups chicken broth (4 cans, 14.5 oz each)
3 ears fresh corn, kernels removed (about 3 cups)
2 bay leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 heaping cups old-fashioned egg noodles (about 4.5 oz)
½ cup heavy cream
¼ cup chopped fresh parsley
6 slices bacon, cooked and chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Pat chicken thighs dry, season with salt and pepper, and sear in the pot for 4–5 minutes per side until browned. Transfer to a plate.
In the same pot, sauté onion, carrots, and celery for about 3 minutes. Add garlic and cook for another 30 seconds.
Pour in chicken broth and add the chicken back to the pot along with corn cobs (for extra flavor), bay leaves, and thyme. Season with salt and pepper to taste. Bring to a simmer.
Reduce heat to low, cover, and simmer for 15–20 minutes. Discard corn cobs. Remove chicken and let it rest for 5–10 minutes before shredding.
Add corn kernels and egg noodles to the soup. Cover and simmer until noodles are tender, about 14–20 minutes.
Return shredded chicken to the pot and stir in heavy cream and parsley. Adjust seasoning as needed. Remove bay leaves.
Serve hot, topped with crispy bacon pieces.
Notes
Use bone-in thighs for extra flavor, but boneless thighs or chicken breast can also work.
Fresh corn off the cob is best, but frozen can be substituted in the off-season.
For a lighter soup, replace heavy cream with whole milk or omit altogether.
Leftovers store well and can be refrigerated for up to 4 days.