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