Big Ole Bill's Chicken Corn Noodle Soup

1
Bill Heleine

By
@Bigolebill

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 this is a labor of love!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-12
Prep:
1 Hr 30 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

  • 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

How to Make Big Ole Bill's Chicken Corn Noodle Soup

Step-by-Step

  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!

Printable Recipe Card

About Big Ole Bill's Chicken Corn Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Dutch



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