Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Chicken Corn Soup




Source of Recipe


Lynda McCormick


List of Ingredients




3 c water, *see Note
3 cups chicken stock
1 1/2 pounds chicken parts, or 1/2 whole chicken, cut into serving pieces (1 1/2 to 2) or use boneless, skinless chicken breasts, that I cook in chicken broth

1/2 tsp salt
1/8 tsp freshly ground/cracked black pepper
2 cups short wide egg noodles, optional
1 cup fresh or frozen corn kernels, or white corn
1 large hard-boiled egg, chopped (I use 2-3 eggs)
1 1/2 tbsp chopped fresh parsley


Recipe



1. If using chicken parts or 1/2 a chicken: In a soup pot, bring to a boil the water, stock, chicken parts, salt and pepper. Skim the impurities from the surface. Reduce heat and simmer, covered, until the chicken is well cooked, about 45 minutes.

2. Remove chicken. When it is cool enough to handle, discard the skin and bones, shred the meat and set aside. (At this point you can remove the surface fat with a ladle.)

3. Bring the stock to a boil and stir in the egg noodles (if using) and corn. Cook, stirring occasionally, until noodles are tender but firm. Stir in chopped or shredded chicken, egg and parsley. Ladle into warm bowls. Makes about 6 cups


NOTE:
Sometimes I'll omit the water & go with 6 CUPS (total) of broth