Chicken, Corn, & Noodle Soup

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This soup include some homemade noodles that are really tasty, however if you have leftovers they tend to disintegrate after a day or two sitting in the soup. The soup is still good after that, but the broth just becomes MUCH thicker.

Ingredients Nutrition


  1. Fill a stock pot with enough water to cover the chicken, celery, and onion.
  2. Simmer for 2 hours, until chicken falls from the bone.
  3. Remove chicken and cool.
  4. Set aside 2 cups of broth.
  5. Chop chicken meat once cool and remove skin and bones.
  6. Return meat to pot.
  7. Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
  8. Roll dough to approximately 1/4 inch thickness on a floured surface.
  9. Cut into noodles.
  10. Return broth to a boil.
  11. Add corn and noodles to the boiling broth.
  12. Cook 10 minutes, salt and pepper to taste.
  13. Garnish with parsley and serve.


Most Helpful

This was a very tasty soup. I did change it a little by using some frozen chicken I had already cooked and put in the freezer then used homemade chicken stock adding all the other ingredients. I did add some thyme to the broth but this was an easy and tasty dish. We really enjoyed the homemade noodles. Thank you for posting. Made for Spring PAC 2014.

mama smurf April 23, 2014

I cut the recipe in half, using 2 large chicken breast halves with bone and skin. The noodles were great. I tasted the broth and added a bit of thyme and dill to it when I put the noodles and corn in to cook. This is comfort food to me. Made for Holiday Tag. Thanks for posting fuerein.

ElaineAnn March 29, 2007

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