Chicken Corn Soup

patricia taylor


Good on a cold winters day.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 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


  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
  2. Stir 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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