Creamy Bacon & Corn Chicken Noodle Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts

• Time: 15 minutes prep • 30 minutes cook • 45 minutes total
• Yield: 6 generous bowls
• Skill: Beginner-friendly
• Method: One-pot, stovetop
• Diet: nut-free, contains egg noodles and dairy

Introduction

Chicken Noodle Soup is the answer when you want something warm, soothing, and simple, and this creamy bacon and corn version takes that comfort to the next level. It wraps tender noodles, juicy chicken, naturally sweet corn, and smoky turkey bacon in a lightly creamy broth that feels like a hug but still tastes bright and fresh. You get all the nostalgia of classic chicken noodle with a little extra richness and texture to make every bowl feel special.

This recipe is ideal for busy families, college students cooking in small kitchens, and anyone who likes to meal prep a big pot of soup for the week. Everything cooks in one pot with straightforward steps and ingredients you can grab at any grocery store. Once you try it, you may find this is the Chicken Noodle Soup you keep coming back to every time the weather turns chilly or someone asks for something comforting.

If this becomes your go-to pot of comfort, be sure to check out my other tried-and-true chicken noodle soups for even more variations.

Why You’ll Love It

• Weeknight-easy: one pot, familiar ingredients, and no tricky techniques.
• Flexible: easily adapt the protein, noodles, and veggies to what you already have.
• Balanced flavor: savory chicken and herbs, sweet corn, creamy broth, and smoky turkey bacon.
• Great leftovers: thickens slightly and tastes even better the next day.

This cozy one-pot soup wraps juicy chicken, egg noodles, corn, and smoky turkey bacon in a lightly creamy broth that feels nostalgic yet fresh. Perfect for chilly weeknights, it’s beginner-friendly, family-approved, and great for leftovers.

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Course: Main, Soup

Cuisine: American

Calories: 365

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 tbsp olive oil
• 4 slices turkey bacon, cooked and crumbled
• 1 lb boneless skinless chicken thighs or breasts, cubed
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and thinly sliced
• 2 ribs celery, thinly sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups corn kernels (fresh or frozen)
• 2 cups uncooked wide egg noodles
• 1 tsp dried thyme or 2 tsp fresh thyme leaves
• 1 bay leaf
• 0.5 tsp onion powder (optional)
• 0.5 cup heavy cream or half-and-half
• 2 tbsp chopped fresh parsley or chives
• fine sea salt and black pepper, to taste

Equipment

• 5–6 quart Dutch oven or soup pot
• chef’s knife
• ladle
• cutting board
• measuring cups and spoons

Method

 

1. Place turkey bacon in a cold pot and set over medium heat. Cook until golden and crisp. Transfer to a paper towel-lined plate, leaving about 1 tbsp fat in the pot.
2. Add olive oil if needed. Season chicken cubes with salt and pepper and sear 3–4 mins per side until lightly browned. Remove and set aside if pot is crowded.
3. Add onion, carrots, and celery to pot. Sauté 5–6 minutes until onion softens. Add garlic and cook 30 seconds until fragrant.
4. Pour in broth, scraping the bottom of the pot. Return chicken to pot. Add thyme, bay leaf, and onion powder. Season with salt and pepper. Bring to gentle boil.
5. Stir in corn and egg noodles. Simmer 8–10 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
6. Lower heat. Stir in cream and chopped herbs. Warm for 2–3 minutes without boiling. Adjust seasoning if needed.
7. Ladle soup into bowls and top with reserved turkey bacon before serving.

Nutrition

Calories: 365kcalCarbohydrates: 28gProtein: 29gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 610mgPotassium: 620mgFiber: 2gSugar: 5gVitamin A: 5900IUVitamin C: 8mgCalcium: 60mgIron: 2.1mg

Notes

Crisp your turkey bacon and brown the chicken well for deeper flavor. The soup thickens as it rests, so add a splash of broth when reheating. Make it dairy-free with coconut milk or lighten it with half-and-half. For gluten-free, use rice or gluten-free noodles.

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Ingredients

For the soup

• 1 tablespoon olive oil
• 4 slices turkey bacon, cooked until crisp and crumbled
• 1 pound boneless, skinless chicken thighs or breasts, cut into small cubes
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and thinly sliced
• 2 ribs celery, thinly sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups corn kernels (fresh from the cob or frozen)
• 2 cups uncooked wide egg noodles
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1 bay leaf
• ½ teaspoon onion powder (optional, for extra savory depth)
• ½ cup heavy cream or half-and-half
• 2 tablespoons chopped fresh parsley or chives
• Fine sea salt and freshly ground black pepper, to taste

What each ingredient does

• Olive oil: keeps ingredients from sticking and helps everything brown nicely.
• Turkey bacon: layers in smoky flavor and crunchy texture on top.
• Chicken: adds meaty substance, turning soup into a full meal.
• Onion, carrots, celery: the classic trio that makes every spoonful taste homemade.
• Garlic: bridges the flavors between the vegetables, chicken, and broth.
• Chicken broth: creates a savory base that carries all the other flavors.
• Corn: adds juicy pops of sweetness and extra body.
• Egg noodles: give bite and heartiness in each spoonful.
• Thyme, bay leaf, onion powder: lend gentle earthiness and depth without overpowering.
• Cream: rounds out the broth and adds silky richness.
• Parsley or chives: brighten and freshen at the end.
• Salt and pepper: the final polish that makes the soup taste complete.

Pro tip: Taste the broth before adding cream so you can adjust salt while it’s still clear and easy to judge.

Substitutions & Swaps

• Aromatics: Leeks, green onions, or shallots can replace the yellow onion if needed. If you’re short on carrots or celery, use what you have and bump up the corn or add diced bell pepper.
• Protein: Rotisserie chicken, leftover roasted chicken, or cooked shredded turkey are all excellent. Add them during the last 5–10 minutes, just long enough to heat through.
• Veggies: Try peas, diced potatoes, or small broccoli florets added toward the end for more texture. For a Chicken and Broccoli Soup feel, add small broccoli pieces in the last 5 minutes and simmer until bright green and tender.
• Starches/Noodles: Wide egg noodles give classic Chicken Noodle Soup vibes, but you can swap in ramen noodles, short pasta, or even cooked rice. For Rice Noodle Soup, use flat rice noodles and cook separately, then add to bowls when serving to prevent overcooking.
• Dairy & Fats: For a lighter broth, use just ¼ cup cream and an extra ¼ cup broth. To keep it dairy-free, stir in a splash of unsweetened coconut milk or oat milk instead of cream.
• Budget & time savers: Use frozen carrot-and-pea mix, frozen corn, and boxed broth. Leftover holiday turkey turns this into an effortless Turkey Noodle Soup with a creamy twist.

Equipment Notes

A 5–6 quart Dutch oven or heavy soup pot is perfect for this recipe and ensures plenty of room for broth and noodles to move as they cook. The heavy bottom prevents hot spots so your vegetables don’t burn while you sauté.

A good chef’s knife makes quick work of chopping, while a sturdy ladle helps you portion out generous bowls without spilling. If you prefer easier cleanup, you can crisp the turkey bacon on a parchment-lined sheet pan in the oven and then start the soup in the pot using just olive oil.

Step-by-Step

1. Cook the turkey bacon.
   Place the turkey bacon in your cold pot and set it over medium heat. Cook, stirring occasionally, until it turns deep golden and crisp. Transfer the bacon pieces to a small plate lined with a paper towel, leaving about 1 tablespoon of the rendered fat in the pot.
2. Brown the chicken.
   Add the olive oil if the pot looks dry. Season the chicken cubes with a pinch of salt and pepper and add them in a single layer. Sear 3–4 minutes per side until lightly browned. They do not need to be fully cooked; they will finish in the broth. Remove to a bowl if there’s a lot of fond forming, or leave in if the pot is roomy.
3. Sauté the vegetables.
   Add the diced onion, sliced carrots, and celery to the same pot. Cook, stirring often, until the onion softens and turns translucent, 5–6 minutes. Sprinkle in the garlic and cook for 30 seconds, just until fragrant.
4. Build the broth.
   Pour in the chicken broth, scraping the bottom of the pot to loosen all the flavorful browned bits. Return the chicken (if removed) to the pot. Add the thyme, bay leaf, and onion powder. Taste and season with another pinch of salt and pepper if needed. Bring the soup to a gentle boil over medium-high heat.
5. Add corn and noodles.
   Stir in the corn and egg noodles. Reduce the heat to a lively simmer and cook, stirring occasionally to keep the noodles from sticking together, about 8–10 minutes or until the noodles are tender and the chicken is cooked through.
6. Finish with cream and herbs.
   Lower the heat to low. Stir in the heavy cream and chopped parsley or chives. Let the soup warm gently for 2–3 minutes; avoid boiling hard so the cream stays silky. Adjust the seasoning one more time, adding more salt, pepper, or thyme to taste.
7. Serve and top.
   Ladle the hot soup into bowls, making sure each one has plenty of chicken, noodles, corn, and vegetables. Sprinkle a spoonful of the crisp turkey bacon over each bowl right before serving so it stays crunchy.

Your doneness cues: noodles that are soft but still hold their shape, and chicken pieces that are firm and opaque with no pink in the center.

Make-Ahead, Storage & Reheating

This soup works incredibly well for make-ahead lunches and dinners. You can chop the vegetables, cube the chicken, and even cook the turkey bacon up to 2 days ahead and store each component in separate airtight containers in the fridge.

If you love stocking your fridge and freezer with easy meals, you will find plenty of other make-ahead friendly soups on the blog too.

After cooking the soup, allow it to cool slightly, then transfer to containers. Refrigerate for 3–4 days. The noodles will absorb some broth, so don’t be surprised if it thickens. For freezing, you have two options: freeze the soup with slightly undercooked noodles, or freeze the broth, chicken, and vegetables separately and add freshly cooked noodles later. Either way, it will keep up to 3 months.

To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen. When microwaving individual bowls, reheat in 45–60 second bursts, stirring between each one to keep the cream from separating.

How to Lighten / Make It Creamy

To keep things light, use half-and-half instead of heavy cream and stick to turkey bacon rather than additional fats. Load up on vegetables by adding extra corn, carrots, or a handful of spinach near the end. You can also reduce the amount of noodles slightly and replace that volume with extra vegetables or cooked beans for more fiber and protein.

If you want an ultra-creamy, almost chowder-like texture, stir in an extra ¼ cup cream or whisk 1 tablespoon of flour into a splash of cold broth, then stir that into the soup before adding the cream. Let it simmer for a couple of minutes to thicken, then add the cream off the heat. Avoid boiling vigorously after adding cream to prevent any separation.

Toppings, Garnishes & Finishes

Toppings turn a simple bowl into something memorable. Besides the crisp turkey bacon, try shredded cheese sprinkled over hot soup, crunchy croutons, or toasted sunflower seeds for an extra layer of texture.

Fresh herbs are your best friend here: chopped parsley, chives, or dill brighten every spoonful. Add a squeeze of lemon or a splash of mild vinegar if the soup tastes flat. A tiny pinch of red pepper flakes or a drizzle of chili oil wakes up the creamy broth with just enough heat.

Sides & Pairings

Pair this creamy bacon and corn chicken noodle soup with whatever you love for dipping and crunch. Warm baguette, garlic toast, or even simple toast soldiers are perfect for dunking. A crunchy side salad with a lemony dressing or a simple coleslaw is a great contrast to the rich broth.

For drinks, sparkling water with citrus slices or herbal tea keeps things cozy. If serving for a casual dinner, a light red wine like Pinot Noir or a crisp white like Chardonnay pairs nicely with the creamy, savory flavors.

Scaling the Recipe

Need to feed more people? Double every ingredient and use your largest Dutch oven or stockpot. When cooking a double batch, give the noodles extra room to move by stirring frequently, and expect a few more minutes of simmering for everything to come to temperature.

To make a smaller batch for 2–3 people, halve the ingredients. Use a medium saucepan or smaller Dutch oven to maintain a good simmer. Because there is less liquid, check on the noodles early; they may cook faster in a half batch.

Nutrition & Dietary Notes

This creamy chicken noodle soup offers a balance of protein, carbs, and fats in each bowl. Chicken provides lean protein, while the vegetables and corn contribute fiber and natural sweetness. The cream adds comfort and richness without turning it into an overly heavy dish, especially if you choose half-and-half or a lighter portion.

It’s naturally free of nuts and can be adjusted to suit many diets. Use gluten-free noodles or cooked rice to make it suitable for gluten-free eaters, and choose a dairy-free milk alternative to finish the soup if needed. As always, check labels on broth, noodles, and bacon for any hidden allergens.

Troubleshooting

• Soup too salty? Splash in more unsalted broth or water, then rebalance with a squeeze of lemon or a tiny pinch of sugar. Extra noodles or corn can also dilute the salt slightly.
• Flavor seems flat? Add a small pinch of salt, more black pepper, and a bit more dried thyme. Finishing with fresh herbs and a little acidity (lemon juice) often brings everything into focus.
• Noodles too soft or mushy? Next time, cook them just to al dente and turn off the heat as soon as they’re done. For now, you can add a handful of freshly cooked noodles or more vegetables to improve the texture.
• Broth too thick? Thin it with warm broth or water, a little at a time, until it reaches your ideal consistency, then adjust seasoning again.

FAQs

Can I use ramen or instant noodles instead of egg noodles?
Yes. Add ramen or instant noodles during the last 3–4 minutes of cooking, since they soften much faster than traditional egg noodles.

Is it okay to use frozen corn?
Absolutely. Frozen corn works beautifully here and saves prep time. Add it straight from the freezer; no thawing needed.

Can I make this soup dairy-free?
Yes. Skip the cream and finish with a splash of unsweetened oat, almond, or coconut milk. The soup will still be cozy and flavorful, just a bit less rich.

How do I prevent the cream from curdling?
Keep the heat low once you add cream and avoid boiling. If you’re nervous, remove the soup from the heat, stir in the cream, then return on low just until warmed through.

How long will leftovers keep?
Stored in an airtight container in the fridge, leftovers are best within 3–4 days. For longer storage, freeze up to 3 months and add fresh noodles when reheating if you care about texture.

Variations

• Lemony Herb Version: Add the juice and zest of one lemon and extra fresh herbs like dill and parsley at the end for a brighter, springier twist.
• Spicy Chili Corn Noodle Soup: Stir in a spoonful of mild chili paste or a diced jalapeño with the vegetables and finish with red pepper flakes for more warmth.
• Cheesy Creamy Chicken Noodle Soup: After adding the cream, stir in ½ cup grated cheddar or Parmesan until melted for a richer, cheesy bowl.

Chef Notes / Test Kitchen Tips

This soup rewards a little patience at the start. Take the extra 2–3 minutes to crisp the turkey bacon properly and lightly brown the chicken; those caramelized bits at the bottom of the pot are what make the broth taste as though it simmered all afternoon. Stir the noodles occasionally while they cook so they don’t clump or stick to the bottom.

A final taste test before you serve is crucial: add salt in small pinches, and remember that toppings like bacon and cheese add salt, too. In testing, the sweet spot for doneness landed right around 30 minutes of total simmer time, when the vegetables were tender, the noodles soft, and the broth silky and fragrant.

Conclusion

When you need a reliable, comforting meal that feeds a crowd or stocks your fridge with satisfying leftovers, this creamy bacon and corn chicken noodle soup is hard to beat. It combines the nostalgia of classic Chicken Noodle Soup with the sweetness of corn and the subtle luxury of a creamy broth, all in a single pot.

Make a batch on Sunday for easy lunches, or simmer it on a weeknight when everyone needs something warm and soothing. However you serve it, keep this recipe pinned and ready so you can come back to it whenever you crave a cozy bowl of chicken noodle comfort.