Chicken Noodle Soup with Corn and Bacon!
Can you add corn to chicken noodle soup? Absolutely and it makes such a delicious soup! That’s just what you get in this soup recipe. It’s like chicken noodle soup upgraded with fresh juicy corn, plus we dot it in some bacon and blend in some cream for good measure. It’s also similar to a chowder, and it’s adaptable to what you have on hand (as usual see ideas below). For instance you can replace bacon with ham or make this Pennsylvania Dutch style with homemade mini dumplings called rivels in place of noodles (making the soup completely from scratch!). Pair it with a slice of buttered homemade bread and a simple garden fresh salad with a homemade herby ranch for the most comforting homestyle dinner!
Chicken Corn Soup Recipe Ingredients
Olive oil Meat: Bone-in skin-on chicken thighs, cooked bacon Salt and pepper Vegetables: Yellow onion, carrots, celery, garlic, fresh corn Herbs: Bay leaves, thyme, parsley Liquid: Low sodium chicken broth, heavy cream Dried old fashioned egg noodles
How to Make Chicken Corn Soup
Possible Variations
Use homemade chicken stock for an even more flavorful soup. Try with cooked ham in place of bacon. Substitute other vegetables in place of those here (peas, asparagus, zucchini, bell peppers). Use cooked rotisserie chicken or leftover turkey to make soup easier and faster. For a creamier soup add another 1/2 cup cream, or try replacing cream with a brick of softened cream cheese for a slight tang. Frozen corn will work in place of fresh (keep in mind it will just lack a bit of freshness). Rivels or homemade egg noodles can be used in place of store-bought (see below for directions to rivels. Adjust time accordingly with homemade noodles).
How to Make Homemade Rivels for Chicken Corn Soup
I’ve also made this soup with homemade rivels (mini dumplings) which is a delicious Amish-style option. If doing so just plan on a bit of extra time. Here’s how to prepare them:
How to Store
Store soup in an airtight container once it’s cooled down a bit (no more than 2 hours at room temperature). Soup keeps in the fridge for up to 3 days. Or store in the freezer for up to 3 months.
Reheating
Soup can be reheated on the stovetop in a pot over medium high heat. Stir occasionally. Or reheat individual servings in the microwave. Reheating soup in a slow cooker is not recommended as this is not food safe.
What to Serve with This Soup
Apple Spinach Salad Kale Salad No Knead Bread Whole Wheat Dinner Rolls Winter Fruit Salad
