Buttery Chicken Noodle Soup With Corn On The Cob Recipes
BUTTERY CHICKEN NOODLE SOUP WITH CORN ON THE COB
So yummy. Buttery corn on the cob with delicious chicken and noodles.
Provided by barbara lentz
Categories Chicken Soups
Time 20m
Number Of Ingredients 10
Steps:
- 1. Cut the corn kernels off the cobs & set aside. Cook the Vermicelli in boiling salted water and drain. Add the chicken stock to a pot and bring to a boil. Add the heavy cream, chicken, and corn. Reduce heat and cook 5 minutes.
- 2. Mix the cornstarch with the milk and add to the pot to thicken it a bit. Add the butter and cook until the butter is melted. Taste and season with salt and pepper.
- 3. Place the vermicelli in a bowl and ladle the chicken soup over the noodles. Top with green onions.
CHICKEN CORN NOODLE SOUP
Chicken corn noodle soup is a very popular PA Dutch soup...it is so delicious! This is a recipe I came up with and make it a lot in the fall and winter. In the summer when corn is fresh, I freeze some and it is that fresh frozen corn and it's juice that I use for this soup. However, canned or frozen corn works well in this too. This recipe is good old fashioned comfort food! Hope you enjoy it as much as we do. NOTE: Please don't make the mistake of adding salt to this recipe until you taste it...the boullion and seasoning packet usually add enough!
Provided by SReiff
Categories Clear Soup
Time 25m
Yield 8 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
- Bring to a boil and simmer for approximately 10 minutes.
- Add noodles and simmer for an additional 5 minutes
- Serve.
Nutrition Facts : Calories 99.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 8.1, Sodium 448.1, Carbohydrate 17.6, Fiber 1.5, Sugar 1.9, Protein 5
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