Prep time 15 min.
Cook time 20 min.
Serves 8
- 1/4 cup butter
- 1/2 heaping cup onion, diced.
- 3/4 cup carrots sliced. *see note
- 1 tablespoon chopped, fresh Italian parsley
- 1/2 teaspoon garlic powder
- 8 cups chicken broth
- 8 oz. Amish egg noodles, broken into bite sized pieces.
- 2 1/2 cup cooked chicken, chunked
- 1 1/4 cup corn kernels see note*
- 1/2 tablespoon salt
1 In a five quart stockpot, saute onions, carrots and parsley in butter until onions are translucent. Stir in garlic powder.
2 Break up the noodles into bite size pieces then add to the stockpot along with broth, chicken, corn and salt. Stir well and bring soup to a boil. Once boiling, reduce heat to med-low and allow to simmer for 15-20 minutes, or until noodles and carrots are softened.
3 Cool slightly before serving.
- Note 1. Carrots are optional and can be replaced with celery.
Note 2. You can use a 15 oz. canned corn for this. Drain before adding to soup. - Chicken Corn Noodle soup is a staple in my house over cold and Flu season. Hot and comforting, it makes any cold winter day so much better!
This Mom Cooks 