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Homemade Corn And Chicken Soup

Chef.at.Home's picture
Ingredients
  Stewing chicken 6 Pound, cut up
  Water 6 Cup (96 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Bay leaf 1
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ears of corn/1 can of 16-ounce cream-style corn 6 Medium
  Egg noodles 1 1⁄2 Cup (24 tbs), uncooked (Old Fashioned)
  Chopped celery 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
Directions

In kettle mix chicken, water, onion, bay leaf, salt, and pepper.
Bring to boiling.
Simmer, covered, 2 hours.
For fresh corn, with sharp knife make cuts through center of corn kernels in each row of ears.
Cut corn off cobs; scrape cobs.
Remove chicken from broth; cool.
Remove meat from bones; discard bones.
Cube meat; set aside.
Skim fat from broth.
Discard bay leaf.
Bring broth to boiling.
Add corn, Old-Fashioned Egg Noodles, celery, and parsley.
Simmer, covered, till corn and noodles are barely tender, about 8 minutes.
Add meat; heat through.
Season to taste.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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