chicken corn soup

Name: Chicken Corn Soup
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 10 cup(s) chicken stock or substituted with 10 cups water and 10 teaspoons bouillon; 2 stalk(s) celery, chopped with leaves; 1 teaspoon(s) peppercorns, whole black; 3 teaspoon(s) salt; 2 1/2 pound(s) chicken (6-8 pieces) with skin; 1/4 cup(s) fresh parsley; 1/2 pound(s) egg noodles (1/4 inch wide), broken into small pieces; 2 cup(s) corn (fresh, frozen or canned

17 Pinches 1 Photo

patricia taylor

williamsport, MD

Updated on Nov 20, 2013

Good on a cold winters day.

Rate

prep time 15 Min

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

10 cups chicken stock or substituted with 10 cups water and 10 teaspoons bouillon
2 stalks celery, chopped with leaves
1 teaspoon peppercorns, whole black
3 teaspoons salt
2 1/2 pounds chicken (6-8 pieces) with skin
1/4 cup fresh parsley
1/2 pound egg noodles (1/4 inch wide), broken into small pieces
2 cups corn (fresh, frozen or canned

How To Make chicken corn soup

Step 1

Combine 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

Step 2

Stir in chicken pieces, corn and noodles. Cook another 15 minutes and add more seasoning if needed.
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