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a yellow round bowl filled with chicken corn soup made with noodles
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Chicken Corn Soup With Rotisserie Chicken

This creamy chicken and corn soup is the ultimate comfort meal. Made with rotisserie chicken, tender noodles, creamed corn, and coconut milk, it's rich, cozy, and comes together in about 30 minutes for an easy weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Diet: Low Lactose
Skill Level: Beginner
Servings: 6
Author: Rena Awada

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

Serving: 1.75cups | Calories: 303kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 285mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 3mg