Chicken Corn Soup

patricia taylor


Good on a cold winters day.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


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10 c
chicken stock or substituted with 10 cups water and 10 teaspoons bouillon
2 stalk(s)
celery, chopped with leaves
1 tsp
peppercorns, whole black
3 tsp
2 1/2 lb
chicken (6-8 pieces) with skin
1/4 c
fresh parsley
1/2 lb
egg noodles (1/4 inch wide), broken into small pieces
2 c
corn (fresh, frozen or canned

How to Make Chicken Corn Soup


  • 1Combine all ingredients, but noodles and corn. Cook about 45 minutes. When chicken is tender remove from soup, skin, and cut meat into about 1/2" pieces
  • 2Stir in chicken pieces, corn and noodles. Cook another 15 minutes and add more seasoning if needed.

Printable Recipe Card

About Chicken Corn Soup

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: American

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