Best 7 Big Ole Bills Chicken Corn Noodle Soup Recipes

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Savor the comforting warmth of Big Ole Bill's Chicken Corn Noodle Soup, a classic dish that embodies the essence of Southern comfort food. This hearty soup is brimming with succulent chicken pieces, tender vegetables, and plump egg noodles, all swimming in a golden, flavorful broth. With its simple yet satisfying ingredients, it's the perfect antidote to a chilly day or a soothing remedy for a cold.

But that's not all, this versatile soup offers a canvas for creativity with variations that cater to diverse palates and dietary preferences. From a traditional rendition brimming with chicken and vegetables to a vegetarian delight bursting with colorful veggies, there's a Big Ole Bill's Chicken Corn Noodle Soup recipe for every soup lover. And for those seeking a touch of indulgence, a creamy version awaits, promising a velvety richness that elevates this classic to new heights.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you feeling warm, satisfied, and nostalgic. Whether you prefer a classic, vegetarian, or creamy variation, Big Ole Bill's Chicken Corn Noodle Soup is destined to become a cherished staple in your culinary repertoire.

Here are our top 7 tried and tested recipes!

AMISH CHICKEN CORN NOODLE SOUP RECIPE



Amish Chicken Corn Noodle Soup Recipe image

Amish chicken noodle soup with corn is a comforting and filling dish. It is perfect to serve on a rainy or chilly day or when you're feeling a little under the weather. This is very easy to make comfort food.

Provided by Anna

Categories     Main Course     Soup

Time 30m

Number Of Ingredients 15

8 c. chicken broth
4 c. water
1 lb. noodles
2 c. cooked chopped chicken
2 c. sweet corn, (whole kernel or creamed)
1 c. chopped celery
1/2 - 1 c. chopped carrots
1 garlic clove, minced
1 Tbs. minced dried onion, or 1/4 c. chopped onion
1 1/2 Tbs. butter
1 tsp. salt
1 tsp. parsley flakes
1 tsp. dried thyme
3/4 tsp. black pepper
3/4 tsp. seasoned salt

Steps:

  • If you don't have any cooked chicken on hand, you will need to cook some chicken.
  • In a large pot, melt the butter. Add the garlic, onion, celery, and carrots. Saute for a few minutes over medium heat.
  • Add the chicken broth, water, and seasonings. Bring to a boil.
  • Add the noodles and stir. Let it cook, uncovered, at a low boil for about 15 minutes. (This time can vary depending on the type of noodles you use. Check your noodle package for cooking time.)
  • Add the corn and cooked chicken and bring back to a boil. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 41 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 29 mg, Sodium 952 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g

BIG OLE BILL'S CHICKEN CORN NOODLE SOUP



Big Ole Bill's Chicken Corn Noodle Soup image

Chicken Noodle soup was always my favorite. I took my mothers old recipe ( Her idea of seasoning was salt and pepper LOL) and I tweaked it to what we have here. One thing I learned was to cook the noodles, remove them and let them cool before putting them back in so they don't absorb all the broth. I hope you enjoy this, making...

Provided by Bill Heleine

Categories     Chicken Soups

Time 3h30m

Number Of Ingredients 24

4-5 lb chicken
5 clove garlic
2 carrots
2 ribs of celery
1 onion
1 tsp black peppercorns
2 tsp coarse sea salt
2 sprig(s) fresh sage
2 sprig(s) fresh thyme
2 sprig(s) fresh oregano
4 fresh basil leaves
6-8 c water to cover
1 (16oz.) bag(s) egg noodles
TO FINISH SOUP
2 Tbsp olive oil
2-3 carrots
4 ribs of celery
1 large onion
3 clove garlic
1/2 tsp poultry seasoning
2 can(s) whole kernelcorn
1 can(s) creamed corn
1 (32oz.) box chicken stock
salt and pepper to taste

Steps:

  • 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
  • 2. Add all spices and herbs
  • 3. Add enough water to cover chicken
  • 4. Cover pot and bring to a boil over high heat
  • 5. Reduce heat to medium and cook 1 1/2 hours
  • 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
  • 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
  • 8. Cook the noodles in the broth and remove from pot saving broth
  • 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
  • 10. Heat olive oil in large pot over medium-low heat
  • 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
  • 12. Add the reserved broth and the box of chicken stock to pot
  • 13. Stir in the poultry seasoning and bring to a boil
  • 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
  • 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
  • 16. Serve and enjoy!

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

  • Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP



Best Pennsylvania Dutch Chicken Corn Soup image

This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Provided by Doreen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 ½ tablespoons salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
½ cup milk

Steps:

  • In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
  • When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
  • Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
  • Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Chop cooled chicken meat and add to soup.
  • In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g

PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP



Pennsylvania Dutch Chicken Corn Noodle Soup image

Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.

Provided by luv2makesoup

Categories     Clear Soup

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 whole chicken
2 large carrots
2 medium onions
3 celery ribs
1 bunch fresh parsley or 1/8 cup dried parsley
12 ounces frozen corn
0.5 (6 ounce) package wide egg noodles
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Rinse chicken and place in large pot and cover with water.
  • Add salt.
  • Bring to boil, reduce heat and simmer for 1 1/2 hours.
  • Slice celery and carrots and chop the onions and parsley.
  • Remove chicken and set aside to cool.
  • Add celery, carrots, corn and onion.
  • Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
  • Bring back to boil and simmer for 20 minutes.
  • Add egg noodles and chopped parsley.
  • Bring back to boil and simmer for 10 minutes.
  • Turn off heat and allow to sit for 15 minutes.
  • Add addional water if needed to desired consitency.
  • Add additional salt to taste if needed.
  • Enjoy.

CHICKEN CORN NOODLE SOUP



Chicken Corn Noodle Soup image

Chicken corn noodle soup is a very popular PA Dutch soup...it is so delicious! This is a recipe I came up with and make it a lot in the fall and winter. In the summer when corn is fresh, I freeze some and it is that fresh frozen corn and it's juice that I use for this soup. However, canned or frozen corn works well in this too. This recipe is good old fashioned comfort food! Hope you enjoy it as much as we do. NOTE: Please don't make the mistake of adding salt to this recipe until you taste it...the boullion and seasoning packet usually add enough!

Provided by SReiff

Categories     Clear Soup

Time 25m

Yield 8 1 cup, 8 serving(s)

Number Of Ingredients 9

2 cups chicken breasts, cooked and cubed
2 (14 1/2 ounce) cans chicken broth
2 cups corn, undrained
2 -2 1/2 cups fine egg noodles
1 chicken bouillon cube, Knorr
1 packet washington's golden seasoning and broth
2 teaspoons dried parsley
fresh ground pepper
1 dash onion salt

Steps:

  • In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
  • Bring to a boil and simmer for approximately 10 minutes.
  • Add noodles and simmer for an additional 5 minutes
  • Serve.

Nutrition Facts : Calories 99.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 8.1, Sodium 448.1, Carbohydrate 17.6, Fiber 1.5, Sugar 1.9, Protein 5

RAMEN CORN CHOWDER



Ramen Corn Chowder image

This tastes so good, as if it simmered for hours, but it's ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

2 cups water
1 package (3 ounces) chicken ramen noodles
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup 2% milk
1 teaspoon dried minced onion
1/4 teaspoon curry powder
3/4 cup shredded cheddar cheese
1/3 cup cubed cooked bacon
1 tablespoon minced fresh parsley
1 tablespoon minced chives

Steps:

  • In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 1209mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 13g protein.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. Look for fresh, plump chicken breasts, sweet corn, and crisp celery and carrots.
  • Don't be afraid to experiment with different seasonings: There are many different ways to season chicken corn noodle soup. Try adding different herbs, spices, or even a splash of lemon juice to find a flavor combination that you love.
  • Make a big batch and freeze it for later: Chicken corn noodle soup is a great make-ahead meal. Simply let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. When you're ready to eat, just thaw it overnight in the refrigerator or reheat it over low heat on the stovetop.

Conclusion:

Chicken corn noodle soup is a classic comfort food that is easy to make and loved by people of all ages. With its simple ingredients and delicious flavor, it's the perfect soup to warm you up on a cold day or to help you feel better when you're sick. So next time you're looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!

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