Easy Gluten-Free Chicken Corn Soup with Egg Noodles
This easy gluten-free chicken corn soup is made with tender chicken, sweet corn, vegetables, chicken bone broth, and gluten-free egg noodles. It’s a simple, hearty soup that makes a comforting meal for the whole family.
Equipment
- Large stockpot
- Cutting board
- Knife
Ingredients
- 2 quarts chicken bone broth
- 1 quart water
- 3 cups frozen sweet corn
- 1 medium onion diced
- 2 stalks celery diced
- 2 tablespoons olive oil
- 4 cups cooked chicken diced or shredded
- ¼ teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ teaspoon dried rosemary
- 1½ teaspoons salt or to taste
- ¼ teaspoon black pepper
- 1 10-ounce bag Beiler's Heritage Acres gluten-free egg noodles or any other brand g/f egg noodle
Instructions
Sauté the vegetables:
- Add the olive oil to a large stockpot and heat over medium heat. Add the diced onion and celery and sauté until they begin to soften slightly.
Add the soup ingredients:
- Add the chicken bone broth, water, frozen sweet corn, cooked chicken, thyme, parsley, rosemary, salt, and pepper. Stir everything together. Don't add the noodles yet.
Simmer:
- Bring the soup to a simmer, then place the lid on the stockpot, leaving it slightly ajar. Let the soup simmer for about 30 minutes, or until the corn is cooked and the vegetables are tender.
Add the noodles:
- Add the gluten-free egg noodles and cook for about 5 minutes, or until the noodles have softened.
Let the soup rest:
- Turn off the heat and leave the pot on the burner with the lid on for 10–15 minutes. This gives the flavors time to come together and allows the noodles to soak up some of the flavorful broth.
Notes
For the best flavor, I prefer using sweet, tender corn that I freeze myself when it’s fresh, although store-bought frozen corn works too.
Chicken from a whole oven-roasted bird gives this soup especially good flavor. If you don't have a whole roasted chicken, a combination of thigh and breast meat is a good option, but any cooked chicken will work.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. You can also freeze the soup for up to 3 months. Keep in mind that the gluten-free egg noodles will continue to absorb some of the broth as the soup sits, whether refrigerated or frozen. When reheating, you may need to add a little extra chicken bone broth to bring the soup back to your preferred consistency.
