Best Buttery Chicken Noodle Soup With Corn On The Cob Recipes
PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP
Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.
Provided by luv2makesoup
Categories Clear Soup
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken and place in large pot and cover with water.
- Add salt.
- Bring to boil, reduce heat and simmer for 1 1/2 hours.
- Slice celery and carrots and chop the onions and parsley.
- Remove chicken and set aside to cool.
- Add celery, carrots, corn and onion.
- Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
- Bring back to boil and simmer for 20 minutes.
- Add egg noodles and chopped parsley.
- Bring back to boil and simmer for 10 minutes.
- Turn off heat and allow to sit for 15 minutes.
- Add addional water if needed to desired consitency.
- Add additional salt to taste if needed.
- Enjoy.
CHICKEN NOODLE AND CREAMY CORN SOUP
So easy for that cold winter's night. So very easy to make. I have also used left over chicken for this recipe. Fresh noodle's could also be used instead of dried, but you must cut them for using.
Provided by Tisme
Categories Chicken
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
- In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
- When the noodles are almost cooked add peas and spring onion.
- When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
- Stir and serve immediately.
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
CHICKEN CORN NOODLE SOUP
Chicken corn noodle soup is a very popular PA Dutch soup...it is so delicious! This is a recipe I came up with and make it a lot in the fall and winter. In the summer when corn is fresh, I freeze some and it is that fresh frozen corn and it's juice that I use for this soup. However, canned or frozen corn works well in this too. This recipe is good old fashioned comfort food! Hope you enjoy it as much as we do. NOTE: Please don't make the mistake of adding salt to this recipe until you taste it...the boullion and seasoning packet usually add enough!
Provided by SReiff
Categories Clear Soup
Time 25m
Yield 8 1 cup, 8 serving(s)
Number Of Ingredients 9
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
CHICKEN, CORN, & NOODLE SOUP
This soup include some homemade noodles that are really tasty, however if you have leftovers they tend to disintegrate after a day or two sitting in the soup. The soup is still good after that, but the broth just becomes MUCH thicker.
Provided by ALH7401
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fill a stock pot with enough water to cover the chicken, celery, and onion.
- Simmer for 2 hours, until chicken falls from the bone.
- Remove chicken and cool.
- Set aside 2 cups of broth.
- Chop chicken meat once cool and remove skin and bones.
- Return meat to pot.
- Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
- Roll dough to approximately 1/4 inch thickness on a floured surface.
- Cut into noodles.
- Return broth to a boil.
- Add corn and noodles to the boiling broth.
- Cook 10 minutes, salt and pepper to taste.
- Garnish with parsley and serve.
Nutrition Facts : Calories 498.7, Fat 18.8, SaturatedFat 5.2, Cholesterol 80.2, Sodium 419.1, Carbohydrate 56.8, Fiber 4.4, Sugar 4.7, Protein 26.5
BUTTERY CHICKEN NOODLE SOUP WITH CORN ON THE COB
So yummy. Buttery corn on the cob with delicious chicken and noodles.
Provided by barbara lentz
Categories Chicken Soups
Time 20m
Number Of Ingredients 10
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.
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