Buttery Chicken Noodle Soup With Corn On The Cob Food

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BUTTERY CHICKEN NOODLE SOUP WITH CORN ON THE COB



Buttery Chicken Noodle Soup with Corn on the Cob image

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

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



Chicken Corn Noodle Soup image

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

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

AMISH CHICKEN CORN NOODLE SOUP RECIPE



Amish Chicken Corn Noodle Soup Recipe image

Amish chicken noodle soup with corn is a comforting and filling dish. It is perfect to serve on a rainy or chilly day or when you're feeling a little under the weather. This is very easy to make comfort food.

Provided by Anna

Categories     Main Course     Soup

Time 30m

Number Of Ingredients 15

8 c. chicken broth
4 c. water
1 lb. noodles
2 c. cooked chopped chicken
2 c. sweet corn, (whole kernel or creamed)
1 c. chopped celery
1/2 - 1 c. chopped carrots
1 garlic clove, minced
1 Tbs. minced dried onion, or 1/4 c. chopped onion
1 1/2 Tbs. butter
1 tsp. salt
1 tsp. parsley flakes
1 tsp. dried thyme
3/4 tsp. black pepper
3/4 tsp. seasoned salt

Steps:

  • If you don't have any cooked chicken on hand, you will need to cook some chicken.
  • In a large pot, melt the butter. Add the garlic, onion, celery, and carrots. Saute for a few minutes over medium heat.
  • Add the chicken broth, water, and seasonings. Bring to a boil.
  • Add the noodles and stir. Let it cook, uncovered, at a low boil for about 15 minutes. (This time can vary depending on the type of noodles you use. Check your noodle package for cooking time.)
  • Add the corn and cooked chicken and bring back to a boil. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 41 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 29 mg, Sodium 952 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g

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