Chicken Corn Noodle Soup Recipe – a Mennonite Classic

Chicken corn noodle soup is a homey, comforting soup filled with savory flavors and nutrients. Of all the delicious soup recipes out there, it’s one of my all-time favorite soups; the perfect comfort food for a chilly winter day, (or any time of year)!

So if you’re looking for a delicious chicken noodle soup recipe, try this one! It’s a classic with a Mennonite spin. 

My mom used to make this from time to time and I always loved it.

When you’ve got a cold or flu, what could be better than chicken corn noodle soup to eat?

It’s also a great way to use up chicken leftover from a roast chicken.

Or on cold or rainy days, like today, it hits the spot.

The wind.

It is unseen.

But it can certainly be heard whipping around the corners, and felt slipping in any cracks there might be in our drafty dwelling.

On go the extra layers of clothes, and out come the extra blankets.

How thankful I am for the heat we do have!

And for a stove in a cozy kitchen where I can cook up a big batch of soup – Chicken Corn Noodle Soup, that is, homemade from scratch with simple ingredients.

MMM…it’s the little things.

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Eight basic ingredients in one healthy soup

Chicken broth – the delicious base to this soup; we use homemade but a low sodium chicken broth from the store works great as well!

Cooked and diced chicken – we like to use leftover chicken from a whole chicken roast.

Drained and rinsed corn – home-grown and preserved sweet corn is our preference, though canned corn is ok too!

Salt 

Pepper – ground black pepper

Chicken Bouillon Base – for added flavor (this is optional)

Parsley – if you have fresh parsley, definitely use that! Over winter, we usually use dried.

Egg noodles – homemade noodles are great, or some like these are good, too.

(The full original recipe and detailed instructions can be found on the recipe card below!)

Make your own Chicken Broth

Take your chicken corn noodle soup to a whole new level with homemade chicken broth!

Not only is chicken broth very tasty, it is super easy to make at home and also has great health benefits. (Read more about the benefits of chicken bone broth here.)

We make our chicken broth in the slow cooker: add chicken bones along with all the extra veggies and seasonings we want, and water of course, into the crock-pot and simmer for hours (all day or overnight)! Then once I’m satisified with the chicken broth flavor, I will strain it and transfer it to freezer boxes to freeze until I’m ready to use it. Check out this recipe; it’s similar to our method.

You can also make chicken broth in a large pot or Dutch oven on the stovetop like this recipe. You could probably also use a pressure cooker or instant pot to make chicken broth, though I’ve never done it.  

Cook the Chicken

There are several different options when it comes to what sort of chicken you should use in this recipe.

You can buy already cooked and shredded chicken, or canned chicken.

Or you can cook up some boneless skinless chicken breasts or thighs by following a recipe such as this one.

But here’s our most common and favorite way to get chicken for chicken corn noodle soup: after having a whole roasted chicken for supper or dinner, I remove all the remaining meat from the chicken bones, place in a freezer container, and freeze for such a time as this. Then it’s super easy to get out, thaw, and use!

Supplies we used

• Large stockpot
• Measuring cups and spoons
• Wooden utensils

How to make our classic Mennonite recipe for Chicken Corn Noodle Soup

First of all, get out a large soup pot.

Add all the ingredients, except the noodles to the pot: chicken broth, chicken, corn, chicken base, pepper, parsley, and half the salt.

Place on the stovetop on medium-high heat, stir, and bring to a boil.

Once the broth mixture is boiling, add the noodles and reduce heat to simmer. 

Place a lid on the pot of soup and turn to a gentle simmer for 20 minutes or until the noodles reach your desired level of softness. (Here is also where you can add additional chicken broth if you wish to have more liquid in your soup!)

Taste the soup and add the rest of the salt and more if necessary.

Now, go ahead and fill a bowl of soup for yourself, sit down and be warmed from the inside out with this ultimate comfort food – Chicken Corn Noodle Soup.❤️

Notes

This recipe makes a large batch, perfect for the whole family. Also it makes great leftovers for later!

Pro tip: We encourage you to always taste whatever you’re making – soup, in this case, so you can add more or less salt, chicken bouillon cubes, and seasonings according to your preferences! We use a flavorful homemade chicken broth, so that cuts down on the need for many additional seasonings.

How do i store Chicken Corn Noodle Soup?

Leftover chicken corn noodle soup can be stored in the fridge in an airtight container for up to 5 days.

You can also freeze it for up to 3 months, though keep in mind, the texture of the noodles may change and they may soak up that delicious broth. To freeze chicken corn noodle soup, we would recommend freezing the broth mixture without the noodles! Then when you’re ready to prepare the soup for supper, thaw the broth mixture and cook with the noodles like usual.

Have you tried Chicken Corn Noodle Soup?

Comment below.

Hey!

Don’t forget to share this recipe…

And while you’re here

Check out some more favorites from our small town…

Cheeseburger Soup

Chicken Chili

Spaghetti

’til next time

-Julie