This is a really good variation on chicken noodle soup - a great recipe to use up leftovers the day after a chicken dinner! The noodles are cooked separately and added at the end, which means the broth stays free of starch and the noodles have a nice texture.
Chicken Corn Soup
4 cups chicken broth
2-3 stalks celery, chopped
2-3 carrots, peeled and chopped
1/2 mild onion, chopped
Bring to a simmer, cook for 45 minutes to one hour, until vegetables are tender. Add:
1/2 chicken, cooked and cut into small pieces
1/2 package egg noodles, cooked
1 can sweet corn kernels
salt, pepper and herbs to taste
Heat through, serve immediately.
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