Description
This comforting Chicken Corn Soup combines tender shredded chicken, sweet fresh corn, and hearty egg noodles in a flavorful broth enriched with cream and fresh herbs. Perfect for a cozy meal, it features a balanced blend of vegetables and savory bacon garnish for added texture and taste.
Ingredients
Meat and Protein
- 2 lb. bone-in, skin-on chicken thighs (skins removed, excess fat trimmed)
- 6 slices bacon, cooked and chopped
Vegetables & Aromatics
- 1 3/4 cups chopped yellow onion (1 large onion)
- 1 1/2 cups chopped carrots (about 4 medium carrots)
- 1 cup chopped celery (about 3 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 3 ears fresh corn (about 3 cups corn kernels, plus stripped cobs)
- 1/4 cup chopped fresh parsley
Liquids & Broth
- 1 Tbsp olive oil
- 4 (14.5 oz) cans low-sodium chicken broth (7.5 cups)
- 1/2 cup heavy cream
Seasonings & Herbs
- Salt and black pepper, to taste
- 2 bay leaves
- 1 Tbsp chopped fresh thyme (or 1 tsp dried thyme)
Grains & Pasta
- 2 cups heaping (4.5 oz) old fashioned egg noodles
Instructions
- Prepare and Season Chicken: Heat olive oil in a large pot over medium-high heat. Pat chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
- Sear Chicken: Place chicken thighs in the hot pot and sear until golden brown on each side, about 4 to 5 minutes per side. Once browned, transfer chicken to a plate, leaving the oil and browned bits in the pot.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the pot. Sauté the vegetables for about 3 minutes until slightly softened, then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Simmer: Pour in the chicken broth, then return the browned chicken thighs to the pot along with the stripped corn cobs, bay leaves, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat.
- Simmer and Shred Chicken: Reduce heat to low and simmer for 15 to 20 minutes until chicken is cooked through. Remove corn cobs and discard them. Take out the chicken thighs and let them rest for 5 to 10 minutes, then shred the meat using two forks.
- Cook Corn Kernels and Noodles: Add the fresh corn kernels and egg noodles to the simmering soup. Cover and cook according to the noodle package instructions, generally about 14 to 20 minutes, until noodles are tender.
- Finish Soup: Return the shredded chicken to the soup pot. Stir in the heavy cream and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove and discard the bay leaves. Ladle the soup into bowls and garnish each serving with the crispy chopped bacon. Serve hot for a delicious, hearty meal.
Notes
- Old fashioned egg noodles work best for texture; feel free to substitute with your preferred pasta shape if desired.
- Removing the skin from chicken thighs reduces fat while still keeping the meat tender and flavorful.
- The corn cobs add sweetness and depth but should be discarded before serving to keep the soup smooth.
- You can make this soup ahead and refrigerate; reheat gently and add cream just before serving to preserve freshness.
- For a lower fat option, use half-and-half or milk instead of heavy cream, though the soup will be slightly less rich.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
