Homemade Chicken Corn Noodle Soup

Homemade Hurry Up Chicken Corn Noodle Soup

Here’s ANOTHER super-easy recipe that you can quickly make with items from your pantry.

My hubby loves his soup overflowing with noodles.  Try the recipe this way first, then decrease noodles to just 4 cups if you find that you’re “noodled out.”

Bet you’ll love it!

Homemade Hurry-Up Chicken Corn Noodle Soup

1/4 cup Unsalted Butter

3 Carrots, minced (cut to pieces about 1/2 the size of a kernel of corn)

2 Medium Onions, chopped

1 teaspoon Garlic

4 Celery Ribs, chopped

3-32 oz. containers of Chicken Broth (I use Aldi’s Fit&Active Fat-Free Chicken Broth)

2 teaspoons Chicken Bouillon Granules (Omit or reduce this if you use a high-sodium chicken broth. Aldi’s Fit n Active has 570 mg/cup.)

1 teaspoon Mrs. Dash Onion and Herb Seasoning

1 teaspoon Mrs. Dash Garlic and Herb Seasoning

1 teaspoon Black Pepper

2 teaspoons Basil

4 teaspoons Parsley

1 Bay Leaf

2 cans Corn, drained

2 cans Chicken Breast, drained and chopped

5 cups dry Wide Egg Noodles

1.  Using your favorite Soup Pan, melt butter over medium heat.

2.  Saute carrots, stirring constantly, for 3 minutes.

3.  Add onions, garlic, and celery, and saute 6-7 minutes, until onion is almost transparent.

4.  Add chicken broth, bouillon, Mrs. Dash seasonings, pepper, basil, parsley, and bay leaf.  Simmer for 10 minutes.

5.  Add drained corn and chopped chicken.  Increase heat to high and bring soup to a boil.

6.  Add the egg noodles, stir, and reduce heat to its lowest setting.

7.  Simmer soup very gently for approximately 8-10 minutes.  Remove from heat.

8.  Check noodles for tenderness.  Allow the soup to sit for 3-10 minutes, or until noodles are cooked to the al dente stage (don’t overcook!).  Serve and enjoy.

The next day, after you refrigerate the leftovers, you’ll find the noodles have absorbed even more of the broth and will be tender and delicious.

 

 

 

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