This Quick and Easy Chicken Corn Noodle soup is a recipe based off of my mother’s chicken corn noodle soup, which we enjoyed on cold winter days with only the heat of our wood stove in the house, while growing up Amish and then Mennonite. If you do not have access to Amish style noodles, you can add your favorite pasta to this chicken corn noodle soup. Cook the pasta of your choice until al-dente.
Servings: 4
Approx. WW Points: about 3–4 points per serving
Ingredients
- 1 cup cooked shredded chicken breast
- 1/2 cup egg noodles
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups low-sodium chicken broth
- 1/2 cup unsweetened almond milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 tbsp chopped parsley (optional)
Instructions
Sprinkle with parsley before serving if desired.
In a medium pot, bring the chicken broth to a boil.
Add the egg noodles and cook according to package directions (usually about 6–8 minutes).
Stir in the corn and shredded chicken.
Add the almond milk, garlic powder, onion powder, salt, and pepper.
Let the soup simmer for about 3–4 minutes until everything is heated through.
NOTES
In a pinch, dried parsley can also be used. Add to taste.
You can use frozen or canned corn in this recipe. We grew up using cut off corn from fresh sweet corn. It is my personal favorite in this soup!
Feel free to add the salt to taste as well as garlic powder and pepper.