Go Back
close up of chicken noodle soup
Chef Kolby

Rainy Day Chicken Noodle Soup

This warm and hearty chicken noodle soup is perfect to make on a rainy day or on a cold winter night. It is the best comfort food, filled with flavorful chicken, chunky vegetables, crunchy corn, and tender egg noodles!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 438
Ingredients Method

Ingredients
  

  • 3-4 Chicken Breasts
  • 4 cups Mirepoix: 2 Large Carrots, 2 Celery Stalks, 1 Medium Onion chopped
  • 8 cups Chicen Broth
  • 2 Corn cobs cut into fourths
  • 1 10 oz Package Egg Noodles
  • 1/3 cup Fresh Parsley, chopped
  • Salt and Pepper, to taste
To Season Chicken Breast
  • 1 teaspoon Chili Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Lemon Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Creole Seasoning

Method
 

  1. Start by seasoning your chicken in a large bowl. Then, in a large pot over medium heat add 1 tbsp cooking oil and cook the chicken for 7-8 minutes on each side, to brown the chicken breasts. Once browned, remove the chicken breasts from the heat. Set aside
  2. Add in your mirepoix and cook over medium heat for about 5 minutes. 
  3. Cut the chicken into cubes and add the chicken back to the pot to finish cooking. Cover with chicken stock and add in the corn. Bring the mixture to a boil and let boil for 5 minutes. Then reduce heat to a simmer and cook for 35-40 minutes, or until the chicken is fully cooked and shreds easily with a fork.
  4. Add in egg noodles and let them cook for about 10-15 minutes, or according to package instructions. Once noodles are soft to the touch remove them from heat and add chopped fresh parsley into the soup. Season with salt and pepper to taste. Serve hot and enjoy!