Homemade Corn And Chicken Soup Recipe
Summary
Ingredients
| 1 5- to 6-pound stewing chicken, cut up | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Bay Leaf | 1 | |
| 6 medium ears corn or one | ||
| 16-ounce can cream-style corn | ||
| 1 1/2 cups uncooked Old-Fashioned Egg Noodles | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Snipped parsley | 2 Tablespoon | |
Directions
In kettle mix chicken, onion, bay leaf, 6 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper.
Bring to boiling.
Simmer, covered, 2 hours.
With sharp knife, make cuts through center of corn kernels in each row of ears.
Cut corn off cobs; scrape cobs.
Remove chicken from broth; cool.
Remove meat from bones.
Cube meat; set aside.
Skim fat from broth.
Discard bay leaf.
Bring broth to boiling.
Add corn, noodles, celery, and parsley.
Simmer, covered, till corn and noodles are barely tender, about 8 minutes.
Add meat; heat through.
Season to taste.
Bring to boiling.
Simmer, covered, 2 hours.
With sharp knife, make cuts through center of corn kernels in each row of ears.
Cut corn off cobs; scrape cobs.
Remove chicken from broth; cool.
Remove meat from bones.
Cube meat; set aside.
Skim fat from broth.
Discard bay leaf.
Bring broth to boiling.
Add corn, noodles, celery, and parsley.
Simmer, covered, till corn and noodles are barely tender, about 8 minutes.
Add meat; heat through.
Season to taste.
Chef
