Chicken Corn Soup II

Chicken Corn Soup II

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Marie
Recipe by  Marie

“It is a hearty chicken soup”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place chicken, celery and onion into a large stock pot and cover with water. Bring to a boil, then simmer for 2 hours or until chicken has fallen from the bone.
  2. Remove chicken from the pot and set aside to cool. Remove 2 cups of the chicken broth and set aside to cool also. When chicken is cool enough to handle, remove and discard skin and bones. Chop chicken meat and return to the stock pot.
  3. In a food processor, combine the flour with 1 teaspoon of salt. Put the lid onto the processor and slowly pour chicken broth through the opening in the lid while the machine is processing, until the dough forms a ball. You may not need to use all of the reserved broth. Remove dough from the food processor and set aside to rest for 20 minutes. Return any unused broth to the stock pot.
  4. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into thin strips and then cut the strips into pieces to form short thin noodles. Bring the broth back up to a boil and add noodles and the corn. Cook for another 10 minutes or until noodles are firm. Add salt and pepper to taste. Serve hot garnished with parsley flakes.

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Reviews (7)

Rate This Recipe
ERNMEG
37

ERNMEG

This is time-consuming, but well worth it. It makes a lot, so beware!

Grammy Peggy
36

Grammy Peggy

Adding the corn made this chicken noodle soup really special. However, there is a faster way. Buy a rotisserie fully cooked chicken. Chop up the vegetables and put them in the soup pot (I also would add 1 cup chopped carrots and 1 cup diced green pepper) Instead of adding water, cook it in store bought chicken broth (or homemade if you have some in your freezer) It will take about a half an hour for the vegetables to get tender. While they are cooking, de-bone the chicken and cut into bite size pieces then add to the soup pot. Then make your noodles with another can of chicken broth (see, don't have to wait for it to cool down) When the vegetables are tender, add the noodles and corn. Along with the salt and pepper I would also add some more seasonings, like poultry seasoning, and/or garlic and parsley and for sure some paprika.

SDFGH
20

SDFGH

This recipe is great!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 1554 cal
  • 78%
  • Fat
  • 105 g
  • 162%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 96.5 g
  • 193%
  • Cholesterol
  • 363 mg
  • 121%
  • Sodium
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Chicken Soup With Black Beans and Corn

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