Chicken Corn Noodle
Soup
- 1 small chicken - about 3 lbs.
- 3 qts water
- 1 med. onion - finely chopped
- 1 1/2 cups celery - finely chopped
- 1 sprig of parsley or 1 tsp. dried
parsley
- 1 1/2 tsp. salt
- 1 tsp. pepper
- corn - either from about 6 large
ears fresh corn, or 2 cans or 16
oz.frozen.
- 12 oz. egg noodles
- 1 can chicken broth
(College Inn, Swanson or similar)
Preparation -
Cook chicken, covered,
with all above ingredients except corn,
canned broth, and noodles for about 3
hours. Remove
chicken. Skim visible fat from surface
of broth, then add corn and noodles and
cook for 15 to 20 minutes. Debone and
remove skin, fat, etc. from chicken.
Finely shred or shop cooked chicken and
return to soup. Add can of chicken
broth. Simmer about 10 more minutes
before serving.
~go back~
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