Best Chicken Corn Noodle Soup Recipes

PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP

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, CORN, AND NOODLE SOUP WITH SAFFRON

Steps:

• Combine broth, chicken pieces, neck, gizzard and heart in large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, remove chicken pieces and giblets from broth. Cool slightly. Remove skin from breasts and leg-thigh pieces. Cut enough chicken meat to measure 1 cup. Reserve remaining cooked chicken for another use. Strain broth into large bowl. Chill broth until fat solidifies on surface, about 6 hours. (Broth can be made 2 days ahead. Keep chilled.) Scrape fat from surface of broth and discard.
• Melt butter in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme. Cover; cook until vegetables soften, stirring occasionally, about 10 minutes. Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes. Add saffron. (Can be made 1 day ahead. Cover; chill. Bring to boil before continuing.) Add noodles; simmer 5 minutes. Add 1 cup chicken and corn; simmer until noodles are tender, about 5 minutes. Add parsley and celery. Season with salt and pepper.

CHICKEN CORN NOODLE SOUP

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.

BIG OLE BILL'S CHICKEN CORN NOODLE SOUP

Steps:

• 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
• 2. Add all spices and herbs
• 3. Add enough water to cover chicken
• 4. Cover pot and bring to a boil over high heat
• 5. Reduce heat to medium and cook 1 1/2 hours
• 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
• 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
• 8. Cook the noodles in the broth and remove from pot saving broth
• 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
• 10. Heat olive oil in large pot over medium-low heat
• 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
• 12. Add the reserved broth and the box of chicken stock to pot
• 13. Stir in the poultry seasoning and bring to a boil
• 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
• 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
• 16. Serve and enjoy!

CHICKEN NOODLE AND CREAMY CORN SOUP

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.

BUTTERY CHICKEN NOODLE SOUP WITH CORN ON THE COB

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

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.

CHICKEN, NOODLE, & CORN SOUP

Steps:

• Put the chicken strips, chicken stock, and heavy cream into a large saucepan and bring to a boil over a low heat. Reduce the heat slightly and simmer for about 20 minutes. Season the soup with salt and pepper to taste.
• Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.
• In a small bowl, mix together the cornstarch and milk to make a smooth paste. Stir the cornstarch paste into the soup until thickened. Add the corn and vermicelli to the pan and heat through.
• Transfer the soup to a warm tureen or individual soup bowls, garnish with scallions, if desired, and serve immediately.