Best Chicken Noodle And Creamy Corn Soup Recipes
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 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.
CREAMY CHICKEN EGG NOODLE SOUP
I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!
Provided by Amanda Hutton
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h32m
Yield 4
Number Of Ingredients 16
Steps:
- Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
- Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
- Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 51.7 g, Cholesterol 58.2 mg, Fat 14.6 g, Fiber 12.6 g, Protein 10.7 g, SaturatedFat 7.9 g, Sodium 2028.9 mg, Sugar 7.5 g
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.
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