There’s just something about a pot of soup simmering on the stove that instantly makes the whole house feel warmer. This chicken corn soup recipe is one of those timeless, comforting meals that never goes out of style, especially when the weather turns cold or you’re craving something cozy and homemade.
This is the kind of soup that brings everyone into the kitchen asking, “When’s dinner ready?” It’s hearty, flavorful, and filled with tender chicken, sweet corn, and simple vegetables. all simmered together in a rich, savory broth. Nothing fancy here—just good, honest ingredients coming together to create a bowl of pure comfort.
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This chicken corn soup recipe is delicious on its own, but if you grew up with Pennsylvania Dutch cooking, you might remember homemade rivels—little dumplings my grandma always sprinkled into her soup.
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Why You’ll Love This Chicken Corn Soup Recipe
Nothing beats a warm bowl of soup on a cold winter evening, and this chicken corn soup recipe always hits the spot. It’s hearty without being heavy, filled with tender chicken, sweet corn, and simple vegetables simmered in a flavorful broth.
This is one of those recipes that feels like a hug in a bowl. It’s perfect for weeknight dinners, cozy weekends, or when someone in the house isn’t feeling their best. Plus, this chicken corn soup recipe makes a generous batch, which means leftovers for lunch the next day—or the freezer.
Serve it with crusty bread or breadsticks, and you’ve got a comforting meal everyone will love.
Roasting a Whole Chicken for This Chicken Corn Soup Recipe
One of my favorite ways to make this chicken corn soup recipe is by starting with a whole roasted chicken. Roasting a chicken gives you tender, flavorful meat and a great base for homemade broth if you want to go that route. Plus, it’s an easy way to stretch one chicken into more than one comforting meal.
For this soup, I like to use half of the roasted chicken and save the other half for my chicken and dumplings, It’s a simple way to plan ahead and make two cozy meals with very little extra effort.
How to Roast a Whole Chicken
You’ll need:
- 1 whole chicken (about 4–5 pounds)
- Olive oil or melted butter
- Salt and black pepper
- Optional: garlic powder, onion powder, paprika, or poultry seasoning
Directions:
- Preheat your oven to 400°F.
- Remove the chicken from its packaging and pat it dry with paper towels.
- Place the chicken breast-side up in a roasting pan or large oven-safe skillet.
- Rub the entire chicken with olive oil or melted butter.
- Season generously with salt and pepper. Add any additional seasonings you like.
- Roast uncovered for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Remove from the oven and let the chicken rest for 10–15 minutes before carving.
Once cooled slightly, remove the meat from the bones. Use about half of the chicken for this chicken corn soup recipe and reserve the remaining chicken for chicken and dumplings.
Shortcut Options
If you’re short on time, you can absolutely use:
- Rotisserie chicken
- Store-bought chicken broth or canned broth
This chicken corn soup recipe is very forgiving and turns out delicious either way.
Ingredients You’ll Need For This Chicken Corn Soup Recipe
Fresh parsley, for garnish (optional)
Olive oil
Carrots, chopped
Onion, chopped
Celery, chopped
Chicken broth or stock
Bay leaves
1 fresh thyme sprig
Fresh or frozen corn kernels (drained if canned)
Cooked chicken, shredded
Small pasta (such as ditalini or acini di pepe) or egg noodles
You’ll use either noodles or rivels for this chicken corn soup recipe—not both.
Salt and black pepper, to taste
How to Make Chicken Corn Soup Recipe Step by Step
Step 1: Sauté the Vegetables
Heat ¼ cup olive oil in a Dutch oven or large soup pot over medium heat. Add the carrots, onion, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften.
Step 2: Add the Broth and Seasonings
Pour in 6 cups of chicken stock. Add the bay leaves and thyme sprig. Stir and bring the soup to a boil.
Step 3: Add the Corn, Chicken, and Noodles
Once the broth is boiling, add 6 cups of corn and about 3 cups of cooked, shredded chicken. If you’re using noodles, add them at this time.
Note: This chicken corn soup recipe can be made with noodles or traditional rivels. If using noodles, add them at this step. If using rivels, skip the noodles here and add the rivels later, following the instructions in the rivels section below.
Step 4: Simmer and Season
Reduce the heat and let the chicken corn soup recipe simmer for about 1 hour. Taste and season with salt and black pepper as needed. Remove the bay leaves and thyme sprig before serving.
Ladle into bowls and garnish with fresh parsley if desired.
Optional Add-ins For This Chicken Corn Soup Recipe
This recipe is easy to customize. Try adding:
- Crispy bacon
- Green onions
- Diced potatoes
- Red bell peppers
- Extra egg noodles
Homemade Rivels (Just Like Grandma Used to Make)
If you grew up with Pennsylvania Dutch cooking, you probably remember rivels—those little, rustic dumplings sprinkled right into soup. This is how my grandma made chicken corn soup, and adding rivels is a wonderful way to make this recipe extra special.
Rivels are simple, old-fashioned, and add such a comforting texture to this soup recipe.
How to Make Rivels
Ingredients:
- 1 cup all-purpose flour
- 1 large egg
- ¼ teaspoon salt
- 1–2 tablespoons water (as needed)
Directions:
- In a small bowl, combine the flour and salt.
- Add the egg and mix with a fork until crumbly.
- Add water a little at a time, just until a stiff, crumbly dough forms.
- Using your fingers, pinch and rub the dough together to create small, pea-sized bits.
- Bring your soup to a gentle simmer.
- Sprinkle the rivels into the soup, stirring gently so they don’t clump.
- Simmer for 10–15 minutes, until the rivels are tender and cooked through.
Rivels will thicken the soup slightly and give it that classic, homemade feel that so many of us remember.
Tips for the Best Chicken Corn Soup Recipe
- For a creamier chicken corn soup recipe, stir in a can of creamed corn or a splash of heavy cream at the end.
- For a thicker soup, blend about 1 cup of the soup and stir it back into the pot.
- To make this vegetarian, omit the chicken and use vegetable broth.
- Add a dash of hot sauce or red pepper flakes if you like a little heat.
How to Store Chicken Corn Soup
Let the chicken corn soup recipe cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.
This recipe also freezes very well. Once cooled, divide into freezer-safe containers or bags and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat on the stovetop, slow cooker, or in the microwave.
Frequently Asked Questions
Can I use rotisserie chicken for this chicken corn soup recipe?
Yes, rotisserie chicken works perfectly and makes this chicken corn soup recipe even quicker to prepare.
Can I freeze chicken corn soup with noodles?
You can, but keep in mind the noodles will soften after freezing. If you prefer firmer noodles, cook and add them when reheating.
Can I make this chicken corn soup recipe ahead of time?
Absolutely. This chicken corn soup recipe tastes even better the next day, making it perfect for meal prep or make-ahead dinners.
What’s the difference between rivels and noodles in chicken corn soup?
Rivels are small, homemade dumplings traditionally used in Pennsylvania Dutch chicken corn soup, while noodles are a more common modern addition. Rivels create a slightly thicker, rustic texture, whereas noodles keep the soup lighter and more familiar. This chicken corn soup recipe works beautifully with either option, so it really comes down to personal preference—or family tradition.
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Chicken Corn Soup
Equipment
Ingredients
- 1/4 cup olive oil
- 2 cup chopped carrots
- 1 cup chopped onions
- 2 cup chopped celery
- 6 cups chicken bone broth or store bought chicken broth
- 2 bay leaves
- 1 fresh thyme sprig
- 6 cups fresh or frozen corn drained if canned
- 3 cups cooked chicken shredded
- Salt and pepper to taste
- Fresh parsley for garnish optional
- 1 cup ditalini pasta or acini di Pepe, egg noodles or rivels recipe above in blog post.
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium heat.
- Add the carrots, onion, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften.
- Pour in the chicken broth. Add bay leaves and thyme sprig. Bring to a boil.
- Add the corn and shredded chicken.
- If using pasta or noodles, add them now.
- Note: If using homemade rivels, skip the pasta here and add rivels later following the rivels instructions in the blog post.
- Reduce heat and simmer for about 1 hour, stirring occasionally.
- Season with salt and black pepper to taste.
- Remove bay leaves and thyme sprig before serving.
- Ladle into bowls and garnish with fresh parsley if desired.
Notes
Notes
- For a creamier soup, stir in a splash of heavy cream or a can of creamed corn at the end.
- For a thicker soup, blend about 1 cup of soup and stir it back into the pot.
- This soup can be made with rotisserie chicken and store-bought broth for a quick shortcut.
- Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 2–3 months.