Chicken And Corn Soup

Oxmoor House
2 quarts


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1 (3 1/2-pound) broiler-fryer, cut up
2 quarts water
1 medium onion, chopped
1/4 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
6 ears fresh yellow corn, cleaned and kernels cut from cob
1 cup uncooked egg noodles
Chopped hard-cooked egg


Combine chicken, water, onion, parsley, salt, pepper, and bay leaves in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut meat into bite-size pieces; set aside.

Add corn to chicken broth; simmer, uncovered, 20 minutes, stirring frequently. Stir in noodles, and simmer an additional 10 minutes, stirring frequently. Remove and discard bay leaves. Stir in chicken, and cook until thoroughly heated. Serve soup immediately in warm soup bowls; garnish each serving with chopped hard-cooked egg.

Created date

February 2010