Chicken Corn Noodle Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

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

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

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, SWEETCORN & NOODLE SOUP



Chicken, sweetcorn & noodle soup image

This superhealthy bowl can be made ahead and frozen, ready to be defrosted and used when you need it most

Provided by Good Food team

Categories     Lunch, Main course, Soup

Time 1h45m

Number Of Ingredients 14

2 large carrots , chopped
2 large leeks , trimmed and finely sliced
2 corn on the cobs, corn kernels cut off
200g vermicelli noodles
small bunch parsley , finely chopped
2 onions , quartered
1 leek , cut into chunks
2 carrots , thickly sliced
2 bay leaves
6 black peppercorns
parsley stalks
4 celery sticks, roughly chopped
2 tbsp low-sodium vegetable bouillon or 1 vegetable stock cube
1.3kg chicken

Steps:

  • Put all the stock ingredients and the chicken in a very large saucepan, then cover everything with about 3 litres cold water. Bring to the boil, then lower to a simmer and cook for 1 hr-1½ hrs, until the chicken is cooked through. Skim off any froth every 20 mins or so. Remove the chicken to a plate to cool. Strain the stock through a sieve, skimming off as much fat as you can.
  • Rinse out the pan and put the stock back in, then simmer on a high heat until reduced a little - you need about 2 litres in total. Add the carrots and leeks, then simmer for 10 mins.
  • Meanwhile, shred the meat from the chicken, discarding the skin and bones. Add to the pan with the sweetcorn. Add the vermicelli noodles, unless you want to freeze the soup, and simmer for about 7 mins more, until the corn and pasta is cooked. Ladle into bowls, sprinkled with the parsley. To freeze, allow the soup to cool completely before freezing (see tip), and when you're ready to eat, allow the soup to defrost before bringing it back to a gentle simmer in a pan. Add the noodles and simmer until cooked.

Nutrition Facts : Calories 288 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.71 milligram of sodium

RAMEN CORN CHOWDER



Ramen Corn Chowder image

This tastes so good, as if it simmered for hours, but it's ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

2 cups water
1 package (3 ounces) chicken ramen noodles
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup 2% milk
1 teaspoon dried minced onion
1/4 teaspoon curry powder
3/4 cup shredded cheddar cheese
1/3 cup cubed cooked bacon
1 tablespoon minced fresh parsley
1 tablespoon minced chives

Steps:

  • In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 1209mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 13g protein.

SHORT-CUT PA DUTCH CHICKEN CORN SOUP



Short-Cut PA Dutch Chicken Corn Soup image

I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing.

Provided by gdewey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 (46 fluid ounce) cans chicken broth
1 (3 pound) whole rotisserie chicken - skinned, boned, and meat cut into bite-size pieces
1 (16 ounce) package frozen super-sweet white corn, thawed
1 packet dry chicken noodle soup mix
1 teaspoon chicken soup base (paste), or more to taste
1 (8 ounce) package kluski noodles
salt and ground black pepper to taste

Steps:

  • Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 39.4 g, Cholesterol 190.7 mg, Fat 15.8 g, Fiber 2.6 g, Protein 58.2 g, SaturatedFat 4.1 g, Sodium 2239.2 mg, Sugar 2.5 g

10-MINUTE CHICKEN, CORN AND KIMCHI RAMEN



10-Minute Chicken, Corn and Kimchi Ramen image

We use a large skillet to cook everything at once for this speedy noodle dish. All but the garnishes go right into the skillet, and in the short time it takes for the broth to come to a boil, it's done!

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 cups low-sodium chicken broth
Three 3-ounce packages instant ramen noodles (flavor packets discarded)
One 5-ounce package baby spinach (about 4 cups)
2 cups leftover shredded rotisserie chicken
2 cups kimchi
1 1/2 cups frozen corn kernels
2 tablespoons low-sodium soy sauce
3 scallions
4 sheets toasted seaweed snack

Steps:

  • Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
  • Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
  • Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP



Pennsylvania Dutch Chicken Corn Noodle Soup image

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

1 whole chicken
2 large carrots
2 medium onions
3 celery ribs
1 bunch fresh parsley or 1/8 cup dried parsley
12 ounces frozen corn
0.5 (6 ounce) package wide egg noodles
1 teaspoon salt
1/2 teaspoon ground black pepper

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 SOUP II



Chicken Corn Soup II image

It is a hearty chicken soup

Provided by Marie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

3 (3 pound) whole chicken
4 cups diced celery
2 cups chopped onion
1 teaspoon salt
3 cups all-purpose flour
3 cups frozen corn
salt to taste
ground white pepper, to taste
1 tablespoon dried parsley

Steps:

  • Place chicken, celery and onion into a large stock pot and cover with water. Bring to a boil, then simmer for 2 hours or until chicken has fallen from the bone.
  • Remove chicken from the pot and set aside to cool. Remove 2 cups of the chicken broth and set aside to cool also. When chicken is cool enough to handle, remove and discard skin and bones. Chop chicken meat and return to the stock pot.
  • In a food processor, combine the flour with 1 teaspoon of salt. Put the lid onto the processor and slowly pour chicken broth through the opening in the lid while the machine is processing, until the dough forms a ball. You may not need to use all of the reserved broth. Remove dough from the food processor and set aside to rest for 20 minutes. Return any unused broth to the stock pot.
  • On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into thin strips and then cut the strips into pieces to form short thin noodles. Bring the broth back up to a boil and add noodles and the corn. Cook for another 10 minutes or until noodles are firm. Add salt and pepper to taste. Serve hot garnished with parsley flakes.

Nutrition Facts : Calories 1554.2 calories, Carbohydrate 48.8 g, Cholesterol 362.6 mg, Fat 105 g, Fiber 4 g, Protein 96.5 g, SaturatedFat 29.3 g, Sodium 704.6 mg, Sugar 6.2 g

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

CREAMY CHICKEN NOODLE SOUP



Creamy Chicken Noodle Soup image

This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It's easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly - swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!

Provided by Jen

Categories     Main Dish

Number Of Ingredients 20

3 tablespoons olive oil, (divided)
2 tablespoons unsalted butter
1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken ((see notes))
salt and pepper
1 1/2 cups carrots sliced 1/4-inch thick
1 1/2 cups celery sliced 3/8-inch thick
1 onion, (diced)
4-6 cloves garlic, (minced)
1/3 cup all-purpose flour
8 cups low sodium chicken broth
1 tablespoon granulated chicken bouillon, bouillon cubes or better than bouillon
1 tablespoon dried parsley or 3 TBS fresh
1 tsp EACH dried oregano, dried basil
1/2 tsp EACH dried thyme, dried sage, ground cumin
pinch -1/4 teaspoon red pepper flakes
2 bay leaves
2 cups half and half (or evaporated milk + 1/2 TBS cornstarch)
2 tablespoons cornstarch
2 cups wide egg noodles, uncooked
1/3 cup freshly grated Parmesan cheese

Steps:

  • Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
  • Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
  • Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
  • Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
  • Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
  • Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

This Chinese Chicken Corn Soup is easy to make, a budget friendly meal that your kids will love. Made with silky chicken broth, ginger, garlic, beaten eggs, noodles and rotisserie chicken. A heartwarming midweek dinner recipe

Provided by Peter Kolesnichenko

Categories     Dinner     Lunch     Soup

Time 30m

Number Of Ingredients 11

12 cups chicken stock
3 cloves garlic (minced)
2 tablespoons fresh ginger (minced)
3 tablespoons Soy Sauce
1½ tablespoon Sesame oil
3 tablespoons Chinese Cooking Wine (Shaoxing Wine)
1 rotisserie chicken (skinless, chopped)
2 cans creamed corn
4 eggs
7 oz /200g Asian noodles
4 green onions (thinly sliced)

Steps:

  • Bring the Chicken Broth to a boil. Add garlic, ginger, soy sauce, sesame oil and Chinese Cooking Wine and simmer for 5 minutes.
  • Add chopped chicken and cream corn and simmer for 10 minutes.
  • Taste. Add extra Soy, Chinese Cooking Wine or Sesame if required.
  • Beat eggs and pour into the soup in a slow steady stream, while constantly stirring the soup with chopsticks. Eggs will form into thin strands or ribbons.
  • Drop in Asian noodles and cook according to instructions.
  • Mix through green onions, and serve immediately.

More about "chicken corn noodle soup food"

QUICK CHICKEN NOODLE SOUP AND FLUFFY CORNBREAD RECIPE
quick-chicken-noodle-soup-and-fluffy-cornbread image
In our house, this chicken noodle soup and cornbread often grace our lunch table. Here's to your health, and a joyful January! 0 from 0 votes. …
From traditionalcookingschool.com
Category Soup
Estimated Reading Time 5 mins


CHICKEN AND CORN NOODLE SOUP - HEALTHY FOOD GUIDE
chicken-and-corn-noodle-soup-healthy-food-guide image
Add chicken and simmer, covered, for about 10-12 minutes, or until chicken is cooked. Transfer chicken to a plate and shred. 2 Add noodles to …
From healthyfood.com
5/5
Total Time 20 mins
Category Soups
Calories 276 per serving
  • 1 Combine stock, water, ginger and garlic in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for about 10-12 minutes, or until chicken is cooked. Transfer chicken to a plate and shred.
  • 4 Add remaining ingredients to soup. Use tongs to divide noodles among soup bowls. Ladle over soup and serve.


CHICKEN CORN NOODLE SOUP RECIPE BY RUHANA EBRAHIM
chicken-corn-noodle-soup-recipe-by-ruhana-ebrahim image
2. Cook chicken in oil, garlic and spices. 3. Heat butter in pot, add milk and water. Mix in. 4. Add packets soup, whisk in and bring to boil. 5. Add …
From halaal.recipes
5/5 (4)
Category Soups


CHICKEN NOODLE SOUP - MAMA LOVES FOOD
chicken-noodle-soup-mama-loves-food image
Chicken noodle soup broth ingredients. Chicken – we like to use chicken thighs in our chicken noodle soup as they are more flavorful and …
From mamalovesfood.com
Ratings 9
Calories 520 per serving
Category Soup
  • In a heavy bottomed stock pan, brown chicken pieces in a small amount of olive or vegetable oil. Remove chicken and reserve.
  • Turn pot to saute mode and brown chicken pieces in a small amount of olive or vegetable oil. Remove chicken and reserve.


CHICKEN CORN SOUP (ONE POT) - ONE POT RECIPES
chicken-corn-soup-one-pot-one-pot image
Variations. Best chicken corn noodle soup– Add some egg noodles to this recipe or you can even add ramen noodles.. Make it creamy– …
From onepotrecipes.com
Cuisine Chinese
Total Time 30 mins
Category Main Course
Calories 318 per serving
  • In a large nonstick pot, add broth, shredded chicken, garlic, ginger, salt, pepper, Sriracha sauce, soy sauce, carrots, corn, creamed corn, 2 tbsp green onions and bring to a boil over medium-high heat.


CHICKEN AND SWEETCORN NOODLE SOUP - SAN REMO
chicken-and-sweetcorn-noodle-soup-san-remo image
Chicken and Sweetcorn Noodle Soup. prep time. 10. minuti. cook time. 20 . minuti. serves. 4. people. Ingredients. 50g San Remo Short Angel …
From sanremo.com.au
Servings 4
Estimated Reading Time 40 secs
Category Entrée
Total Time 30 mins
  • Heat chicken stock, garlic, ginger and chicken breasts together in a large saucepan over a high heat. Bring to the boil, cover, remove from heat and leave to stand for 10 minutes or until chicken is just cooked through.
  • Add soy sauce, creamed corn, corn kernels and spring onions to the broth, bring to the boil and simmer for 8 minutes; add Angel Hair and simmer until pasta is cooked to your liking. Return the chicken to the soup.


CLASSIC CHICKEN, CORN & NOODLE SOUP | MIDWEEK DINNER ...
classic-chicken-corn-noodle-soup-midweek-dinner image
Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat. Add the minced garlic and 10g olive oil and saute 100 degrees, Speed soft for …
From bakeplaysmile.com
5/5 (4)
Total Time 20 mins
Category Light Meals, Lunch, Lunch or Dinner, Soup
Calories 262 per serving
  • Place water, chicken noodle soup mix, garlic, creamed corn, corn kernels, half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil. Reduce to a simmer for 5 minutes.
  • Place spring onions into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.


CHICKEN CORN AND NOODLE SOUP - STAY AT HOME MUM
chicken-corn-and-noodle-soup-stay-at-home-mum image
Put the soup mixture back into the pot on high heat, add the pasta, remaining chicken stock and chicken and stir until combined. Cook for 10 …
From stayathomemum.com.au
3/5 (36)
Category Main
Servings 4
Total Time 35 mins


CHICKEN AND CORN NOODLE SOUP | FOOD TO LOVE
chicken-and-corn-noodle-soup-food-to-love image
Chicken and corn noodle soup Quick, tasty and warming, this chicken and corn noodle soup is easy to make and the ultimate comfort …
From foodtolove.co.nz
Cuisine Modern New Zealand
Category Midweek Dinner
Servings 4
Total Time 20 mins
  • Place instant noodles (excluding flavour sachet) in a saucepan of boiling water. Cook according to packet instructions, then drain.
  • In a large saucepan, combine chicken stock and creamed corn. Heat on medium, stirring, until boiling. Reduce heat to low. Simmer 1-2 minutes.
  • Stir chicken and noodles through soup. Season with soy sauce, to taste. Simmer 1 minute. Divide evenly among serving bowls. Sprinkle with green onion, to serve.


CHICKEN, CORN AND NOODLE SOUP | FOOD TO LOVE
chicken-corn-and-noodle-soup-food-to-love image
Method. Chicken, corn and noodle soup. 1. Heat oil in a large saucepan on the stove over medium heat for 1 minute. Add onion, garlic and …
From foodtolove.co.nz
Cuisine Asian
Category Main, Workday Lunches, Midweek Dinner
Servings 4
Total Time 30 mins


CHICKEN SOUP - WIKIPEDIA
chicken-soup-wikipedia image
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.The classic chicken soup consists of a clear …
From en.wikipedia.org
Course Appetizer or main course
Region or state Global
Main ingredients Chicken, noodles
Serving temperature Hot


8 GREAT CHICKEN CORN SOUP RECIPES FROM PENNSYLVANIA …
8-great-chicken-corn-soup-recipes-from-pennsylvania image
Cook chicken in water and salt until tender. Remove chicken from broth, cool and remove from bones. Add corn, bouillon and pepper to hot …
From lancasteronline.com
Estimated Reading Time 6 mins


HOMEMADE CHICKEN NOODLE CORN SOUP - MY WINDOWSILL
homemade-chicken-noodle-corn-soup-my-windowsill image
Place broth, corn, celery, and carrots into kettle. Season with salt and pepper. Cook until vegetables are almost tender. Add noodles and cook …
From mywindowsill.com
Servings 4
Estimated Reading Time 2 mins
Category Homemade Soup


CHICKEN CORN NOODLE SOUP | TASTY KITCHEN: A HAPPY …
chicken-corn-noodle-soup-tasty-kitchen-a-happy image
Add the leeks, celery and carrots to the chicken broth and bring to a boil. Add the pasta noodles and the salt. Cover, and over medium heat, cook about 10-12 minutes or until the pasta is done and the veggies are cooked …
From tastykitchen.com


CHICKEN, CORN AND NOODLE SOUP RECIPE | GOOD FOOD
Simmer for 2–3 minutes, then reduce the heat to low, add the chicken, soy sauce, rice wine and bok choy and cook for 1 minute or until the chicken is just cooked through and …
From goodfood.com.au
Category Dinner
Total Time 45 mins
  • Place the shiitake mushrooms in a small bowl and pour over 125 ml (4 fl oz/½ cup) boiling water. Stand for 30 minutes or until the mushrooms are softened, then drain well, reserving the liquid. Remove the stems and slice the mushrooms thinly.
  • Heat the oil in a heavy-based saucepan over medium heat. Add the ginger and spring onion and cook, stirring, for 30 seconds, then add the mushrooms and corn and cook for 1 minute. Increase the heat to high, add the stock, 310 ml (10¾ fl oz/1¼ cups) water and the reserved mushroom liquid and bring to the boil. Simmer for 2–3 minutes, then reduce the heat to low, add the chicken, soy sauce, rice wine and bok choy and cook for 1 minute or until the chicken is just cooked through and the bok choy is wilted.
  • Meanwhile, place the noodles in a small saucepan, cover with boiling water, then boil over high heat for 2 minutes. Drain well. Place the noodles in a warmed bowl, then ladle over the soup. Add a few drops of sesame oil, to taste, then garnish with a few coriander sprigs and sesame seeds and serve immediately.


ASIAN-STYLE CHICKEN, CORN & NOODLE SOUP | FOOD IN A MINUTE
2. Pour in Wattie's Condensed Creamy Chicken Soup and 2 cans of water. Add soy sauce and sweet Thai chilli sauce. Stir while bringing to the boil. Add Wattie's frozen Supersweet Corn …
From foodinaminute.co.nz
5/5 (9)
Category Main Ingredient
Servings 3-4
  • 1. Heat sesame oil in a saucepan. Add chicken meat and stir-fry until coloured. Add garlic and ginger and cook for a further minute.
  • 2. Pour in Wattie's Condensed Creamy Chicken Soup and 2 cans of water. Add soy sauce and sweet Thai chilli sauce. Stir while bringing to the boil. Add Wattie's frozen Supersweet Corn Kernels. Reduce heat and simmer for 5 minutes. Stir through spring onions and Singapore noodles and continue to cook until noodles separate.


ASIAN CHICKEN NOODLE SOUP - MY KIDS LICK THE BOWL
Step two: Into a large saucepan or soup pot add the stock , soy sauce, sesame oil, ginger slices and garlic. Bring this to the boil. Step three: Once boiling use a slotted spoon to …
From mykidslickthebowl.com
4.7/5 (13)
Total Time 20 mins
Category Family Dinner Ideas
Calories 356 per serving
  • Prep the ginger and garlic. For the ginger you don't need to peel it. Just cut it into large slices. For the garlic, take each clove, place it under the flat blade of a knife and use the heel of your hand to crush the clove.
  • Into a large saucepan or soup pot add the stock , soy sauce, sesame oil, ginger slices and garlic. Bring this to the boil.
  • Add your noodles to the boiling broth, cook for the length of time recommended on the noodle pack, less 1-2 minutes


ALLERGY FREE CHICKEN NOODLE SOUP | EATING WITH FOOD ALLERGIES
Instructions. In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion and cook until carrots are tender and onion is translucent. Add the …
From eatingwithfoodallergies.com
Cuisine American, Mediterranean
Total Time 50 mins
Category Main Course, Soup
Calories 163 per serving
  • In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion and cook until carrots are tender and onion is translucent. Add the garlic, thyme, pepper, and oregano and cook for another minute. Add the broth, chicken, and bay leaf and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes. Add the mixed vegetables and cook until heated through.
  • Add the pasta to the soup and serve immediately. Alternatively, you can add a scoop of pasta to each individual serving of soup to prevent pasta from becoming mushy.


INSTANT POT AMISH CHICKEN CORN SOUP - 365 DAYS OF SLOW ...
Add in the onions, celery and carrots and sauté for about 4-5 minutes. Add to the slow cooker. Add in the broth, chicken, poultry seasoning, black pepper and bay leaf. Cover …
From 365daysofcrockpot.com
4.7/5 (3)
Calories 380 per serving
Category Soup
  • Turn Instant Pot to sauté setting. When display says HOT add in the butter and let melt. Add in the onions, celery and carrots and sauté for about 4-5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  • Heat a pan over medium high heat and melt the butter. Add in the onions, celery and carrots and sauté for about 4-5 minutes. Add to the slow cooker.


CHICKEN & CORN NOODLE SOUP RECIPE | MAGGI NEW ZEALAND
1. 5 Min. Break MAGGI 2 Minute Noodle cakes into quarters. Add flavour sachets, water, corn kernels and creamed corn in saucepan, bring to the boil. 2. 2 Min. Bring to the boil, simmer 2 minutes. Stir in remaining ingredients. Serve immediately.
From maggi.co.nz
Servings 4
Total Time 7 mins


CHICKEN NOODLE SOUP | ALBERTA CHICKEN PRODUCERS RECIPES ...
Chicken Noodle Soup Print Prep time 25 mins Cook time 60 mins Total time 1 hour 25 mins Hearty and flavorful soup, perfect for anytime of year! Author: Alberta Chicken Producers Serves: 9 Ingredients Stock: 2½ to 3 lb fryer chicken, cut up 3½ qt water 1 onion, peeled and diced 1½ t ...
From chicken.ab.ca
Servings 9
Total Time 1 hr 25 mins
Estimated Reading Time 50 secs


CHICKEN, CORN AND NOODLE SOUP | BETZELVERLAG.DE
The instruction how to make Chicken, corn and noodle soup. Heat vegetable oil in a large saucepan over medium-high heat. Add garlic, ginger, carrot and 1/2 the onion. Cook for 5 minutes or until softened. Add chicken. Cook for 2 minutes or until just starting to brown. Add corn, stock, soy sauce and boiling water. Bring to the boil. Add noodles. Reduce heat to low. …
From betzelverlag.de
4/5 (1)
Total Time 25 mins
Category Dinner, Main
Calories 410 per serving


CHICKEN AND SWEETCORN NOODLE SOUP - NEW WORLD
Once the onion has softened, add the creamed corn and corn kernels, then stir to combine. Add the stock and soy sauce, then stir and gently simmer for 5 minutes. While the soup is simmering, add the noodles along with the shredded chicken. Cook while stirring for a further 1 - 2 minutes until the noodles have softened and the chicken has heated ...
From newworld.co.nz
Servings 4
Category Quick And Easy


CHICKEN SOUP RECIPES THAT’LL WARM THE SOUL | READER'S ...
Curly Noodle Chicken Soup “I created this recipe for a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favourite tortilla soup recipe by substituting pasta and adding different seasonings.” —Maxine Pierson, San Ramon, California. Get the recipe for Curly Noodle Chicken Soup.
From readersdigest.ca


CREAMY CORN, NOODLE AND CHICKEN SOUP - ASTRAL CHICKEN
Creamy corn, noodle and chicken soup. Prep time 25min . Cook time 35min . Serves 4 . Using the poaching liquid as the soup base makes for extra-delicious chicken flavour. Ingredients: 3 cups chicken stock; 2 cups water; 4 skinless chicken breasts; 15ml olive oil; 1 large onion, finely chopped; 2 sticks celery, finely chopped; 2 medium carrots, finely chopped; 3 garlic cloves, …
From astralchicken.com


CHICKEN CORN NOODLE SOUP - FOOD RECIPES
Chicken Noodle soup was always my favorite. I took my mothers old recipe ( Her idea of seasoning was salt and pepper LOL) and I tweaked it to what we have here. One thing I learned was to cook the noodles, remove them and let …
From recipes.studio


HOW LONG CHICKEN SOUP IN FRIDGE - ALL INFORMATION ABOUT ...
How long should shredded chicken and chicken noodle soup ... great www.chowhound.com. Chicken soup or broth goes bad quicker than cooked chicken by itself. You can keep chicken soup from spoiling by re-heating it to a boil every 3-4 days and then put it back in the fridge. If you do that you need to keep the noodles separate and add them when you serve the soup.
From therecipes.info


PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP RECIPE - FOOD NEWS
Add the pasta noodles and the salt. Cover, and over medium heat, cook about 10-12 minutes or until the pasta is done and the veggies are cooked through. Cut the chicken into 1″ pieces and add it to the soup pot. Add the corn, pepper, basil, thyme and parsley. Heat until hot. Taste for seasoning. Use any shape or color noodles you want.
From foodnewsnews.com


QUICK & EASY CHICKEN AND CORN NOODLE SOUP - THIS IS ...
1. In a large pot over a medium to high heat bring the chicken stock to the boil. 2. Add the dry noodle and simmer for 15 minutes. 3. Add the chicken meat, creamed corn, spring onion and pepper, stir through and allow to heat through for another 5 minutes. 4. Once the noodles are soft to bite the soup is ready.
From cookingforbusymums.com


CHICKEN AND SWEETCORN SOUP RECIPES - BBC GOOD FOOD
Chicken & sweetcorn soup. A star rating of 4.3 out of 5. 11 ratings. Make a stock from roast dinner leftovers to create this chicken and sweetcorn soup. The bone broth adds important minerals and it's low in fat and calories. 2 hrs 25 mins. Easy.
From bbcgoodfood.com


BEST WAY TO MAKE HOMEMADE CHICKEN NOODLE SOUP - 28+ BEST ...
Best Way To Make Homemade Chicken Noodle Soup / Chicken Noodle Soup with Homemade Noodles – The Food Charlatan / The chicken flavor wasn’t overpowering but perfectly present. Feb 08, 2017 · this homemade chicken noodle soup is made 100% from scratch, with plenty of chunky vegetables, herbs, and a homemade broth, just like grandma used to ...
From delishmenu.eu.org


CHICKEN & CORN NOODLE SOUP RECIPE - NEW IDEA FOOD
Add chicken. Simmer, uncovered, for about 10 to 12 minutes, or until cooked. Remove. Cool slightly before shredding. Add noodles and corn to pot. Cook for 5 minutes, or until noodles are soft. Stir in chicken and most of the onions. Garnish chicken and corn soup with remaining onions. chicken soup.
From newideafood.com.au


CHICKEN CORN NOODLE SOUP - RECIPES - COOKS.COM
Boil chicken (cut up) in salt water, ... boiling and add noodles.Cook for about 15 minutes, then add corn and chicken.Bring to a ... quick meals another day.
From cooks.com


CHICKEN & CORN NOODLE SOUP - RHODES FOOD GROUP
Chicken & Corn Noodle Soup. This flu-fighting chicken soup recipe is wonderfully economical and simple enough to prepare. Ingredients. 15 ml (1 T) olive oil ; 1 onion, sliced; 1 garlic clove, crushed; 2 sticks celery, sliced; 2 carrots, chopped; 1 lt. (4 C) chicken stock; salt and coarsely ground black pepper; 150 g Capelli Angelo (or egg noodles or similar thin pasta) 2 skinless …
From rhodesquality.com


WAWA CHICKEN NOODLE SOUP RECIPE - ALL INFORMATION ABOUT ...
Wawa Chicken Corn Chowder Recipe - jangorecipes.com best jangorecipes.com. Step 3. In a saucepan, bring the chicken broth to a boil with the chicken breasts, corn kernels, egg capellini, saffron, and salt. Step 4. Cook them for a few minutes. Turn off the heat once the soup is cooked and add chopped hard-boiled eggs and chopped parsley. Pour the hot soup into bowls and …
From therecipes.info


CHICKEN CORN NOODLE SOUP RECIPES
More about "chicken corn noodle soup recipes" CHINESE CORN SOUP WITH CHICKEN | RECIPETIN EATS. 2016-10-24 · Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn … From recipetineats.com 4.9/5 (80) Total Time 10 mins Category Soup Calories 360 per …
From tfrecipes.com


EGG DROP CHICKEN NOODLE SOUP - BBC GOOD FOOD MIDDLE EAST
Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions. Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it’s still swirling, hold a fork over the …
From bbcgoodfoodme.com


Related Search