Ingredients
Equipment
Method
- Start by heating a large cooking pot or a Dutch oven over medium heat. Add the butter and let it melt. As it melts, take a moment to enjoy the rich aroma filling your kitchen.
- Once the butter is melted, add the minced garlic, chopped celery, and diced carrots to the pot. Sauté these ingredients for about five minutes, stirring occasionally, until they soften and the garlic becomes fragrant.
- Next, add the cubed chicken breast to the pot and cook until it’s no longer pink, which should take about five to seven minutes. You can stir it occasionally to ensure even cooking.
- After the chicken has cooked through, pour in the chicken broth and bring the mixture to a gentle boil. This step is crucial as it melds all the flavors together.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes. You’ll know it’s done when the chicken is tender and flavorful.
- Now it’s time to add the uncooked egg noodles and the cream of corn. Stir well, and then let it cook uncovered for about ten minutes or until the noodles are tender. The broth will thicken slightly, providing a luscious consistency.
- Finally, season the soup with garlic salt and black pepper to taste. Stir it all together, ensuring that every ingredient is well combined and seasoned perfectly.
- Remove the pot from heat and let the soup sit for a few minutes before serving. This allows the flavors to marry even more.
- Serve the Chicken Corn Soup hot, garnished with your favorite fresh herbs, like green onions or parsley, for an extra touch of freshness.
- Enjoy each warm and comforting spoonful, reminiscing about the wonderful memories it brings.
Notes
Top with your favorite herbs like green onions, rosemary, or thyme.
You can make this recipe in the crock pot or Instant Pot. See FAQ for instructions.
Make Pennsylvania Dutch-style soup using rivels (mini dumplings) instead of egg noodles.
This soup is brothy, but you can easily make it thicker. See How to Thicken Soup for tips.