This post may contain affiliate links. Please read our disclosure policy.
This Chicken Corn Soup is creamy, cozy, and incredibly easy to make with rotisserie chicken and a handful of pantry staples. It’s packed with tender shredded chicken, sweet corn, and noodles in a rich, flavorful broth, making it the perfect family-friendly meal for busy weeknights.
Soup is one of my favorite ways to make a simple meal feel comforting, especially during the colder months. I love that this recipe comes together quickly thanks to rotisserie chicken, making it perfect for busy days when I still want something homemade.
As a certified nutrition coach, I’m always looking for balanced meals that are easy to prepare, and this soup is one I come back to again and again because it’s satisfying, flavorful, and made with everyday ingredients.
Recipe Overview
Key Ingredients
You’ll only need a few simple ingredients to make this creamy chicken corn soup. Full measurements are listed further down in the recipe card.
- Rotisserie Chicken: Using cooked rotisserie chicken keeps this recipe quick and adds plenty of flavor.
- Creamed Corn: Gives the soup its signature creamy texture and sweet corn flavor.
- Coconut Milk: Makes the broth rich and creamy without using heavy cream.
- Chicken Stock: A low-sodium chicken stock lets you control the salt while adding plenty of savory flavor.
- Whole Wheat or Brown Rice Noodles: Add heartiness to the soup while making it a complete meal.
- Garlic: Adds a delicious savory base.
- Green Onions: Bring freshness and a mild onion flavor that brightens the soup.
- Jalapeño (Optional): Adds a gentle kick of heat if you like a little spice.
Tips for the Best Chicken Corn Soup
- Cook the noodles separately so they don’t absorb too much broth during storage.
- Use low-sodium chicken stock so you can season the soup to your taste.
- Add the coconut milk near the end of cooking to keep it smooth and creamy.
- Taste before serving and adjust the seasoning if needed.
- Garnish with fresh green onions for the best flavor and color.
Pin this now to find it later
Pin ItHow to Make Chicken Corn Soup
Step 1: Simmer the Broth
In a large pot, combine the creamed corn, chicken stock, and garlic. Bring to a gentle simmer over medium-high heat and cook for about 10 minutes.
Step 2: Add the Chicken
Stir in the shredded rotisserie chicken and coconut milk. Simmer for another 4 to 5 minutes until heated through.
Step 3: Cook the Noodles
Meanwhile, cook the noodles according to the package directions. Drain well.
Step 4: Finish the Soup
Add the cooked noodles, sliced green onions, and jalapeño, if using. Cook for another minute until everything is hot.
Step 5: Serve
Ladle the soup into bowls and garnish with additional green onions before serving.
Variations
- Add baby spinach or kale during the last few minutes of cooking.
- Stir in some black beans for extra protein and fiber.
- Use cooked shredded chicken breasts instead of rotisserie chicken.
- Swap the noodles for cooked rice, orzo, or quinoa.
- Add diced carrots, celery, or bell peppers.
- Sprinkle with fresh cilantro before serving.
- Add a squeeze of fresh lime juice for brightness.
What to Serve with Chicken Corn Soup
- Crusty whole grain bread
- Hawaiian Roll Garlic bread
- Side Garden salad
- Grilled cheese sandwich
- Crackers
- Cornbread Skillet
- Roasted vegetables
Storage Recommendations
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days. If possible, store the noodles separately to keep them from becoming too soft.
- Freezing: Freeze the soup without the noodles for up to 3 months. Cook fresh noodles when you’re ready to serve.
- Reheating: Warm the soup gently on the stovetop over medium-low heat or microwave until heated through. Add a splash of chicken stock if the soup has thickened.
Common Questions
Yes! Any cooked, shredded chicken works well in this recipe.
Yes. This recipe is naturally dairy-free as long as your creamed corn isn’t dairy-free. Be sure to check the label if needed.
Absolutely. Egg noodles, whole wheat pasta, rice noodles, or even cooked rice work well.
Definitely. Add in some diced carrots, celery, spinach, kale, peas, or bell peppers; all make great additions.
More Soup Recipes
- Creamy Chicken Enchilada Soup
- Chicken Pastina Soup
- Marry Me Chicken Soup
- Chicken Tortellini Soup
- Vegetarian Lasagna Soup
- Beef Noodle Soup
- Cabbage Roll Soup
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Chicken Corn Soup With Rotisserie Chicken
Ingredients
- 1 whole rotisserie chicken, shredded (should be about 2 cupfuls of meat)
- 5 ounces whole wheat rice noodles
- 2 cloves garlic, minced
- 20 ounces creamed corn, 2 cans
- 14.5 ounces coconut milk, one can
- 2 cups low-sodium chicken stock
optional:
- 1 Jalapeño, seeded and chopped
- 2-3 green onions, sliced, plus extra sliced, to serve
Instructions
- Remove the meat from the 1 whole rotisserie chicken. Discard the bones and shred the chicken; set aside.
- In a large saucepan, simmer 20 ounces creamed corn together with 2 cups low-sodium chicken stock and 2 cloves garlic (minced) over medium-high heat for about 10 minutes.
- Add in shredded chicken and 14.5 ounces coconut milk, and let it simmer for an additional 4-5 minutes.
- Meanwhile, cook the 5 ounces whole wheat rice noodles in salty water according to package instructions. Once cooked, add the noodles to your soup.
- Stir in 1 Jalapeño, if using, and cook for 1 more minute, until hot. Remove from the heat and ladle into bowls.
- Garnish with 2-3 green onions (sliced) and serve warm.
Notes
- Serving Size: 1¾ cups (about 14 oz )
- Rotisserie chicken makes this recipe quick and easy, but you can also use cooked shredded chicken breasts or thighs.
- Cook the noodles separately and stir them into the soup just before serving to keep them from getting too soft.
- Adjust the thickness by adding a little extra chicken broth if you prefer a thinner soup.
- Add the jalapeño for a little heat, or leave it out for a milder flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb the broth, so add a splash of chicken stock, milk, or water when reheating.
- This soup also tastes great with fresh cilantro, a squeeze of lime juice, or a sprinkle of red pepper flakes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
