This recipe delivers a hearty and flavorful chicken corn noodle soup, perfect for a cozy night in or a satisfying weeknight meal. We'll cover everything from choosing the best ingredients to mastering the perfect creamy broth. Get ready to savor every spoonful!
What Makes This Chicken Corn Noodle Soup Recipe Special?
This isn't your average chicken noodle soup. We've elevated the classic by adding sweet corn for extra flavor and texture, and creating a luxuriously creamy broth without relying on heavy cream. This recipe focuses on building layers of flavor, resulting in a soup that’s both comforting and sophisticated. We'll also explore variations to cater to different preferences.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (low sodium preferred)
- 1 cup frozen corn
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup egg noodles
- 1/2 cup milk or half-and-half
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Add Broth and Corn: Pour in the chicken broth and add the frozen corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Cook the Noodles: Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until tender.
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Stir in Chicken: Gently stir in the shredded chicken.
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Create the Creamy Broth: In a small bowl, whisk together the milk/half-and-half and cornstarch slurry. Slowly pour this mixture into the soup, stirring constantly. Cook for 2-3 minutes, or until the soup has thickened to your desired consistency.
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Season and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Frequently Asked Questions (FAQ)
This section addresses common questions surrounding chicken corn noodle soup recipes, ensuring a comprehensive understanding for all readers.
Can I use different types of noodles?
Absolutely! While egg noodles are a classic choice, you can experiment with other types of noodles like ditalini, vermicelli, or even broken spaghetti. Just adjust the cooking time accordingly.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup while it simmers. You could also add a diced jalapeño pepper along with the other vegetables for a subtle heat.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What are some healthy variations of this recipe?
To make this soup even healthier, you could use whole wheat egg noodles, increase the amount of vegetables, and reduce the amount of milk or half-and-half. You can also substitute chicken broth with low-sodium vegetable broth for a vegetarian version.
Can I use canned corn instead of frozen corn?
Yes, you can substitute canned corn for frozen corn. Just be sure to drain the corn well before adding it to the soup.
Tips for the Perfect Bowl:
- Use high-quality chicken broth: The flavor of your broth will significantly impact the overall taste of the soup.
- Don't overcook the noodles: Overcooked noodles can become mushy.
- Adjust seasonings to your taste: Taste the soup before serving and adjust the salt, pepper, or other seasonings as needed.
- Garnish generously: Fresh parsley adds a pop of color and freshness. Consider adding a dollop of sour cream or a sprinkle of shredded cheese for extra richness.
This detailed recipe provides a delicious and adaptable foundation for your chicken corn noodle soup creations. Enjoy!
