Quick Facts
- Time: 15 minutes prep • 30 minutes cook • 45 minutes total
- Yield: About 6 servings
- Skill: Easy
- Method: One-pot, stovetop
- Diet: nut-free, egg-based noodles, contains dairy
Introduction
Chicken Noodle Soup becomes extra comforting in this creamy bacon and corn chicken noodle soup that solves the “what’s for dinner?” problem on busy nights. You get everything you love about classic chicken noodle – tender chicken, soothing broth, and slurpable noodles – plus the sweetness of corn, the smoky crunch of turkey bacon, and a light splash of cream for a velvety finish. The texture is cozy without being too heavy: brothy enough to sip, creamy enough to feel indulgent.
This recipe is perfect for families who want a one-pot meal that everyone actually looks forward to, from picky kids to hungry adults. It’s also a great option for meal prep, cold-weather lunches, or anyone who wants a comforting bowl that still uses simple, grocery-store ingredients. Keep this chicken noodle soup in your rotation for those nights when you need something warm, reliable, and ready in under an hour.
If this bowl wins a spot in your rotation, you’ll also love trying more of my favorite chicken noodle soup recipes for busy weeknights.
Why You’ll Love It
- Weeknight-easy: minimal chopping, clear timing, all in one pot.
- Flexible: use leftover chicken, frozen corn, or your favorite noodles.
- Balanced flavor: sweet corn, savory chicken, smoky turkey bacon, and gentle herbs.
- Great leftovers: thickens slightly and reheats beautifully for next-day lunches.
Easy Creamy Bacon & Corn Chicken Noodle Soup (One-Pot, 45 Minutes)
- Total Time: 45 minutes
- Yield: About 6 servings
Description
A cozy, one-pot twist on classic chicken noodle soup with tender chicken, sweet corn, smoky turkey bacon, and a lightly creamy broth. It’s brothy enough to sip, creamy enough to feel indulgent, and comes together in about 45 minutes for an easy weeknight dinner the whole family looks forward to.
Ingredients
1 tablespoon olive oil
4 slices turkey bacon, cooked crisp and crumbled (plus extra for topping, optional)
1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 small yellow onion, finely diced
2 medium carrots, peeled and sliced into thin rounds
2 celery stalks, thinly sliced
3 garlic cloves, minced
6 cups low-sodium chicken broth
2 cups fresh or frozen corn kernels
2 cups uncooked wide egg noodles
1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
1 bay leaf
½ teaspoon smoked paprika (optional)
½ cup heavy cream or half-and-half
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Instructions
Cook the turkey bacon: Add the chopped turkey bacon to a large pot or Dutch oven over medium heat. Cook until crispy and browned. Transfer to a small plate, leaving a thin layer of rendered fat in the pot.
Brown the chicken: Add olive oil to the pot if needed and increase heat to medium-high. Season the chicken with salt and pepper, then add in a single layer. Sear until lightly golden on two sides, about 4–5 minutes (it does not need to be cooked through).
Cook the vegetables: Add the onion, carrots, and celery to the pot with the chicken. Cook, stirring often, until the vegetables start to soften and the onion is translucent, about 5 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
Add broth and seasonings: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir in the thyme, bay leaf, and smoked paprika (if using). Taste and season with more salt and pepper if needed. Bring to a gentle boil.
Simmer with corn and noodles: Stir in the corn and egg noodles. Reduce the heat to maintain a steady simmer and cook, stirring occasionally, until the noodles are just tender and the chicken is cooked through, 10–12 minutes.
Add cream and herbs: Reduce heat to low. Stir in the cream and parsley and let the soup heat through for 1–2 minutes without boiling hard so the cream stays smooth. Taste and adjust seasoning with more salt, pepper, or thyme as desired.
Serve: Ladle the soup into bowls, making sure each serving gets plenty of chicken, noodles, and corn. Top with the reserved crispy turkey bacon just before serving so it stays crunchy. Serve hot.
Notes
– Use low-sodium broth so you can adjust the salt at the end.
– Protein swaps: rotisserie chicken, leftover roasted turkey, or cooked shredded chicken. If using cooked meat, stir it in during the last 10 minutes.
– Noodle swaps: any short pasta (shells, ditalini, rotini) or gluten-free pasta; adjust cook time as needed.
– To lighten: use half-and-half instead of heavy cream, or reduce cream to ¼ cup and add extra broth and veggies.
– To make extra creamy: add a splash more cream, a spoonful of cream cheese off the heat, or blend a cup of soup (without bacon) and stir it back in.
– Storage: cool, then refrigerate 3–4 days or freeze up to 3 months. Add a splash of broth or water when reheating, as noodles continue to absorb liquid.
– Nutrition is an estimate per serving and will vary with exact ingredients and brands.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: American
Ingredients
For the soup
- 1 tablespoon olive oil
- 4 slices turkey bacon, cooked crisp and crumbled (plus extra for topping, optional)
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 small yellow onion, finely diced
- 2 medium carrots, peeled and sliced into thin rounds
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups fresh or frozen corn kernels
- 2 cups uncooked wide egg noodles
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 bay leaf
- ½ teaspoon smoked paprika (optional, for a subtle smoky note)
- ½ cup heavy cream or half-and-half
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
What each ingredient does
- Olive oil: helps sear the chicken and soften veggies.
- Turkey bacon: adds smoky, savory crunch without heavy effort.
- Chicken: provides hearty protein and classic chicken noodle flavor.
- Onion, carrots, celery: the flavor base that makes the broth taste “homemade.”
- Garlic: deepens the savoriness and aroma.
- Chicken broth: creates the comforting, sippable base.
- Corn: adds sweetness and little pops of texture in every bite.
- Egg noodles: give the soup body and satisfying chew.
- Thyme and bay leaf: layer in cozy, herbal notes.
- Smoked paprika: optional, but boosts warmth and gentle smokiness.
- Cream: softens the broth and makes it lightly creamy.
- Parsley: fresh, green finish so it doesn’t feel heavy.
- Salt and pepper: essential to bring all the flavors to life.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: No yellow onion? Use white onion, shallots, or even the white parts of leeks. If you’re out of celery, add extra carrot instead.
- Protein: Swap chicken thighs for breasts, rotisserie chicken, or leftover roasted turkey. If using cooked meat, stir it in during the last 10 minutes so it stays tender.
- Veg: Frozen mixed vegetables, peas, or diced bell pepper can join the party with the corn. Toss in a handful of baby spinach at the end for extra greens.
- Starch/Noodles: Any short pasta works (small shells, rotini, ditalini). For a rice noodle soup, use flat rice noodles and simmer just until tender. Gluten-free noodles or rice make this suitable for those avoiding gluten.
- Dairy/Fats: For a lighter option, use half-and-half or evaporated milk instead of heavy cream. To make it dairy-free, skip the cream and finish with a splash of unsweetened oat or coconut milk.
- Time/Budget savers: Pre-chopped mirepoix mix, frozen corn, and store-bought rotisserie chicken turn this into a nearly hands-off dinner.
Equipment Notes
You do not need fancy equipment for this chicken noodle soup, just a few basics. A large heavy-bottomed pot or Dutch oven (at least 5–6 quarts) is ideal; it helps prevent scorching and keeps the simmer steady. A sturdy wooden spoon or silicone spatula makes stirring easy without scratching your pot.
A sharp chef’s knife and cutting board will speed up chopping the onion, carrots, and celery. If you have kitchen shears, they work well for snipping bacon and cutting chicken into bite-size pieces. For quick cleanup, keep a small bowl nearby to collect scraps, and consider using a ladle with a pour spout to serve the soup neatly.
Step-by-Step
- Prep and crisp the turkey bacon.
Chop the turkey bacon into small pieces and cook in your pot over medium heat until crispy and browned. Scoop it out to a small plate, leaving a thin layer of rendered fat behind. This gives your soup a deep, smoky base without extra dishes. - Brown the chicken.
Add the olive oil to the pot if needed and increase heat to medium-high. Season the chicken pieces with salt and pepper, then sear them in a single layer until lightly golden on two sides, about 4–5 minutes. You don’t need them fully cooked yet; browning adds big flavor. - Build the aromatic base.
Add the diced onion, sliced carrots, and celery to the pot with the chicken. Cook, stirring often, until the veggies are starting to soften and the onions are translucent, about 5 minutes. Stir in the minced garlic and cook just 30 seconds, until fragrant but not browned. - Add broth, herbs, and seasonings.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Stir in the thyme, bay leaf, and smoked paprika if using. Taste the broth and add a pinch more salt and pepper if it seems bland. Bring the mixture up to a gentle boil. - Simmer with corn and noodles.
Stir in the corn and egg noodles. Reduce the heat to maintain a steady simmer (not a rapid boil) and cook, stirring occasionally, until the noodles are just tender and the chicken is cooked through, 10–12 minutes. The soup should look brothy but slightly thickened from the starch. - Finish with cream and herbs.
Turn the heat down to low. Stir in the heavy cream and chopped parsley, then let the soup heat through for 1–2 minutes without boiling hard, so the cream stays smooth. Taste and adjust with more salt, pepper, or a pinch of thyme. - Serve and garnish.
Ladle the soup into warm bowls, making sure each one gets plenty of chicken, noodles, and corn. Sprinkle the crisp turkey bacon over the top right before serving so it stays crunchy. Serve immediately while steaming and fragrant.
Doneness cues: the noodles should be tender but not mushy, and the chicken pieces should be opaque all the way through.
Make-Ahead, Storage & Reheating
You can prep several components ahead to make this soup almost instant. Chop the onion, carrots, and celery up to 2 days in advance and store them in an airtight container in the fridge. Cook and crumble the turkey bacon ahead of time and refrigerate it separately; warm it lightly in a dry skillet before topping the soup so it crisps again.
Once cooked, let the soup cool for about 30–45 minutes, then transfer it to airtight containers. It keeps well in the fridge for 3–4 days. Note that the noodles will continue to soften as the soup sits. For longer storage, freeze the soup for up to 3 months; for best texture, you can cook and add fresh noodles after thawing.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if it looks too thick. You can also microwave individual portions in short bursts, stirring in between. Avoid boiling vigorously after the cream is added to keep the broth silky.
How to Lighten / Make It Creamy
To lighten this chicken noodle soup, reduce the heavy cream to ¼ cup and replace the rest with extra chicken broth. Adding an extra cup of vegetables – like diced zucchini, more carrots, or a handful of spinach – increases volume and nutrition without much extra richness. You can also use skinless chicken breasts instead of thighs to cut down on fat.
For an extra-creamy version, stir in a splash more cream or whisk in a spoonful of cream cheese after you remove the soup from direct heat. Another trick is to ladle out a cup of the soup (without bacon), blend it until smooth, and stir it back in; it thickens the broth naturally with veggies and noodles. If using dairy like yogurt, temper it by stirring some hot soup into the yogurt first, then add that mixture to the pot so it doesn’t curdle.
Toppings, Garnishes & Finishes
Small touches make this soup feel restaurant-worthy. For crunch, use crisp turkey bacon, garlic croutons, or toasted pumpkin seeds. Freshness comes from chopped parsley, sliced green onions, or a sprinkle of finely chopped dill.
If you like a bit of tang or heat, add a quick squeeze of lemon, a dash of red pepper flakes, or a drizzle of chili oil on top. A light swirl of extra-virgin olive oil right before serving adds shine and richness. A sprinkle, a swirl, a squeeze is your three-second upgrade.
Sides & Pairings
If you are building a cozy dinner menu, this soup pairs beautifully with many of my other easy soup recipes for a complete, comforting spread.
This creamy bacon and corn chicken noodle soup is a full meal, but a simple side can make it feel special. Serve with crusty bread, warm dinner rolls, or garlic toast to soak up the broth. A crisp green salad with a light vinaigrette or a simple cucumber salad balances the creaminess with freshness.
For drinks, sparkling water with lemon or lime keeps things light. If you enjoy wine, a crisp white like Sauvignon Blanc or Pinot Grigio pairs nicely with the creamy broth and herby flavors without overpowering the soup.
Scaling the Recipe
To feed a crowd, you can easily double this recipe. Use a large 7–8 quart pot so the soup has room to simmer without overflowing. When doubling, add the noodles gradually and stir often so they don’t clump. You may need to extend the simmer time by 3–5 minutes to ensure everything heats through evenly.
To halve the recipe, simply cut all ingredients in half and use a smaller pot. Check the noodles a minute or two early; less volume often cooks slightly faster. Whether scaling up or down, keep the cream addition toward the end so it doesn’t over-reduce during a longer simmer.
Nutrition & Dietary Notes
This chicken noodle soup provides a nice balance of protein from the chicken and noodles, plus fiber and natural sweetness from the corn and vegetables. Because it uses broth and a moderate amount of cream, it feels satisfying without being overly heavy.
It is naturally nut-free and can be made gluten-free by swapping the egg noodles for gluten-free pasta or rice. To reduce dairy, use a smaller amount of cream or a dairy-free alternative. Always check your broth and noodles if cooking for someone with allergies or sensitivities.
Troubleshooting
- Too salty? Add a bit more unsalted broth or water, then brighten with a squeeze of lemon juice to balance. A small handful of extra noodles or corn can also soften the saltiness.
- Too bland? Add a pinch more salt, a crack of black pepper, and a bit more thyme. Blooming a pinch of smoked paprika or garlic powder in a spoonful of hot broth and stirring it back in can wake up the flavors.
- Too watery? Let the soup simmer uncovered for a few more minutes to reduce and concentrate. You can also stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer briefly until slightly thickened.
- Overcooked noodles? Add a handful of freshly cooked noodles right before serving for better texture, and try lowering the heat next time once they’re nearly done.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen corn works perfectly, and precut mirepoix (onion, carrot, celery mix) is a great time-saver. Add them just as you would fresh.
What’s the best protein swap for chicken?
Leftover roasted turkey, cooked shredded chicken, or even browned ground chicken can all work. If using fully cooked meat, stir it in near the end of cooking.
How do I keep the soup from drying out or getting too thick?
Noodles continue to absorb broth as the soup sits. When reheating, always add a splash of broth or water until it reaches your preferred consistency.
Can I make this dairy-free?
Yes. Skip the cream and finish with a splash of unsweetened oat or coconut milk. The soup will still be comforting and flavorful, just a bit less rich.
How long does it keep and can I freeze it?
Store in the fridge for 3–4 days. For freezing up to 3 months, consider undercooking the noodles slightly or cooking fresh noodles when you reheat for the best texture.
Variations
- Lemony Herb Chicken Noodle Soup: Add the zest and juice of one lemon at the end and stir in extra fresh dill and parsley for a brighter, fresher flavor.
- Spicy Chipotle Corn Chicken Noodle Soup: Stir in 1–2 teaspoons of finely minced chipotle in adobo with the broth and balance with a small drizzle of honey or extra corn.
- Extra Creamy Parmesan Chicken Noodle Soup: After adding the cream, stir in ½ cup grated Parmesan cheese until melted and smooth for a richer, cheesy finish.
Chef Notes / Test Kitchen Tips
The biggest difference between okay chicken noodle soup and amazing chicken noodle soup is how you layer flavor. Browning the chicken and cooking the vegetables in those flavorful drippings adds a depth you can’t get by just simmering everything in broth. Salt in stages: a little when you brown the chicken, a little when the vegetables cook, and a final adjustment after the cream goes in.
For timing, expect the whole recipe to be comfortably done in the 30–35 minute cooking window, with noodles tender but not falling apart. If your noodles are thin or delicate, start checking them a couple of minutes early to keep the texture just right.
Conclusion
On nights when you want something warm, cozy, and reliable, this creamy bacon and corn chicken noodle soup delivers every time. It uses pantry-friendly ingredients, comes together in one pot, and keeps beautifully for easy lunches and leftovers.
Remember that it stays delicious for several days in the fridge and up to a few months in the freezer, so you can always keep a batch on hand. If you try it, come back and make your own notes, tweaks, and favorite toppings so this comforting bowl becomes your signature chicken noodle soup.
