Corn and Noodle Soup

Corn and Noodle Soup

Corn and Noodle Soup

August is here at last and in Ohio that means sweet corn season. I love good farmer’s market sweet corn and we buy tons every year. However, and this is an awkward thing to say, sometimes we either end up with a glut of corn (it’s so much cheaper by the dozen, but the kids are a little too little to eat their full share) or honestly, it’s not the good/fresh. I know that’s farmer’s market heresy to admit, but it’s so often true! I find our farmer’s markets here to be a mixed bag at times. On the one hand, you can get things like real tomatoes and excellent meats that put the “plastic” version they sell in the supermarket to shame. On the other hand, I often find the real and the “fake” to be artfully mixed together. For example, there were peaches at this week’s market, but Ohio peach blossoms (certainly local ones) were blasted by last year’s cold. Oops, turns out those are Georgia peaches. Which is fine, but I’d rather not pay the farmer’s market mark up for them if it’s all the same. Alas, but the same is true of the sweet corn. I’ve eaten truly sublime corn this year…. and I’ve eaten corn that tastes like it sat for a week. My solution is this delicious soup that will make those surplus ears taste amazing.

This soup is basically a spin on the classic of chicken noodle soup, but with corn as a key flavoring agent. Mine, you’ll notice, has no chicken, although it certainly could and sometimes does. What I do is roast a whole chicken every so often and then anything we don’t eat I pick off and freeze. Then, whenever I’m making soup or fried rice or anything really that calls for a little bit of chicken I just dump a block of frozen chicken into the pot. On the day I made this soup I didn’t happen to have any chicken frozen so there was none added. It’s not vegetarian though because the base stock is chicken. The good news about the lack of meat is that it’s not a long simmering soup. There is nothing to tenderize but the vegetables and those don’t take long at all so it can definitely be a fast weeknight meal.

Prep time 10 mins veggie chopping + 20 mins cooking time

Reheats: Freezes beautifully

Kid Friendly Task: None although if you’re not in a super big hurry you can have them choose which carrots to add.


  • 3 Carrots diced (about 3/4 cup)
  • ½ c Celery diced
  • 1.5 c Corn kernels cut off the cob or about three ears (I balance the ear on the side of the pot and slice the kernels off right into the pot. I’m pretty sure this isn’t the safest method, but it is the fastest and cleanest)
  • 1 Onion diced
  • 3 Cloves of Garlic diced
  • 2 Tbs Olive Oil
  • 1 c or so Egg Noodles
  • 8 c Chicken Stock
  • 1 Tbsp Parsley, dried
  • ¼ tsp Saffron
  • 1 c Chicken diced, optional
  • Salt and Pepper to taste


  1. Heat the oil over medium heat and add the garlic and the onions. Cook for a few minutes until the onions start to soften and you can smell the garlic.
  2. Add the carrots and the celery to the pot and cook for a few minutes while you shuck the corn. Add the corn kernels to the pot.
  3. Add the chicken if using and the chicken stock, parsley and saffron. Cook 10 mins, covered, over medium low heat (put it on the highest heat you can get away with, not exceeding medium, and not have it boil over.)
  4. Add the noodles and cook another 10 mins or until the noodles have softened. Taste and add salt and pepper.

Note: I always add salt and pepper at the very end of a soup recipe because I have no idea how much the liquid will reduce and how much salt might be in base ingredients such as the chicken broth. In theory, I should be able to add the same teaspoon or so every time but in practice it varies enough (especially since I buy different brands of stock depending on what’s on sale) that I find it helps to salt at the end.


Corn and Noodle Soup

Corn and Noodle Soup


Leave a Reply