Best Buttery Chicken Noodle Soup With Corn On The Cob Recipes

Buttery Chicken Noodle Soup with Corn on the Cob image

Provided by barbara lentz

Time 20m

Number Of Ingredients 10

1 large chicken breast skinned and cut into strips
c chicken stock
4 ears corn on the cob
1/3 c heavy cream
4 oz vermicelli
3 Tbsp milk
1 Tbsp cornstarch
4 oz butter 1/2 stick
salt and pepper
green parts of scallions chopped for garnish

Steps:

1. Cut the corn kernels off the cobs & set aside. Cook the Vermicelli in boiling salted water and drain. Add the chicken stock to a pot and bring to a boil. Add the heavy cream, chicken, and corn. Reduce heat and cook 5 minutes.
2. Mix the cornstarch with the milk and add to the pot to thicken it a bit. Add the butter and cook until the butter is melted. Taste and season with salt and pepper.
3. Place the vermicelli in a bowl and ladle the chicken soup over the noodles. Top with green onions.

Chicken Corn Noodle Soup image

Provided by SReiff

Categories Clear Soup

Time 25m

Yield 8 1 cup, 8 serving(s)

Number Of Ingredients 9

2 cups chicken breasts, cooked and cubed
2 (14 1/2 ounce) cans chicken broth
2 cups corn, undrained
2 -2 1/2 cups fine egg noodles
1 chicken bouillon cube, Knorr
1 packet washington's golden seasoning and broth
2 teaspoons dried parsley
fresh ground pepper
1 dash onion salt

Steps:

In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
Bring to a boil and simmer for approximately 10 minutes.
Add noodles and simmer for an additional 5 minutes
Serve.

Nutrition Facts : Calories 99.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 8.1, Sodium 448.1, Carbohydrate 17.6, Fiber 1.5, Sugar 1.9, Protein 5