Chicken, Corn, and Noodle Soup

Share on Facebook Print Recipe

Equipment

Ingredients

  • 1 roasting chicken about 2½-3 lbs.
  • 2 T. butter
  • 6 cups water
  • 4 cups chicken broth
  • 1 onion peeled and quartered
  • 3 celery ribs cut in thirds
  • 2 tsp. salt
  • 1 tsp. pepper scant
  • ½ tsp. turmeric
  • 1-2 cups frozen corn
  • 4 cups cooked egg noodles about 8 ounces uncooked
  • 3 hard-boiled eggs coarsely chopped
  • parsley for garnish

Instructions

  • In a large stockpot, melt the butter and brown the chicken; you can leave the chicken whole, or cut into pieces if desired.
  • Add 6 cups water along with chicken broth, onion, celery, salt, pepper, and turmeric.
  • Bring to a boil and then cover and reduce heat.
  • Cook until chicken is tender.
  • Remove the chicken, straining and reserving the broth, and let the chicken cool enough so that you can handle it; take the meat off the bones and place back into the stockpot with the broth.
  • Bring the soup back to a gentle boil.
  • Add the corn; simmer for about 5-10 minutes or until the corn is cooked through.
  • Add the noodles and simmer for about another 5 minutes or so or until the noodles are hot.
  • Taste the soup and add more salt or pepper if needed.
  • Serve garnished with hard-boiled eggs and parsley (fresh or dehydrated).
————————————————————————————————–
Course Chicken / Noodels / Soup
Cuisine Amish