C O R N Chicken Noodle Soup Recipes

QUICK AND EASY CHICKEN NOODLE SOUP

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Quick and Easy Chicken Noodle Soup image

Steps:

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

Ingredients

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

THE ULTIMATE CHICKEN NOODLE SOUP

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

The Ultimate Chicken Noodle Soup image

Steps:

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

Ingredients

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

C. O. R. N. CHICKEN NOODLE SOUP

All of you "Zaarites" know what C.O.R.N. means, but for those of you that might not, it means C lean O ut R efrigerator N ight. I had a lot of leftover veggies and some frozen cooked chicken and I came up with this. If you like a soup with lots of noodles and a lot of chicken, this might be what you are hunting for. The longer you let in simmer after adding the pasta, the better it tastes. If you try it I hope you enjoy it. Posted March 11th, 2006.

Provided by Chef shapeweaver

Categories Chicken

Time 55m

Yield 5 serving(s)

Number Of Ingredients 10

C. O. R. N. Chicken Noodle Soup image

Steps:

In a Dutch oven over medium, heat sauté' onion in margarine.
Add chicken broth and seasonings; simmer 5 minutes.
Add veggies and chicken. Bring to a boil.
Reduce heat to medium low; simmer 15 minutes.
Add pasta and cook until tender, 15 minutes. At this point add more seasonings if desired.

Nutrition Facts : Calories 226.1, Fat 9.2, SaturatedFat 2.1, Cholesterol 31.5, Sodium 1235.2, Carbohydrate 15.8, Fiber 1.1, Sugar 2.7, Protein 18.6

Ingredients

2 tablespoons margarine
1 1/8 cups finely chopped onions
6 cups chicken broth
1 1/2 cups chopped cooked chicken
1/2 teaspoon salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder (or to taste)
2 cups of leftover vegetables (I used a mixture of corn, carrots,and peas)
3/4 cup pasta, whatever you like (I used spiral)

CORN AND CHICKEN SOUP

Sprinkle with chopped parsley or chives.

Provided by Morris

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Corn and Chicken Soup image

Steps:

In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.5 g, Cholesterol 124.5 mg, Fat 20.4 g, Fiber 2 g, Protein 41.1 g, SaturatedFat 5.7 g, Sodium 291.3 mg, Sugar 3.8 g

Ingredients

1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
1 onion, chopped
1 carrot, peeled and sliced
1 stalk celery, chopped
6 black peppercorns
1 bay leaf
salt and pepper to taste
1 quart water, or as needed
1 (8 ounce) can creamed corn

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

Chicken Corn Noodle Soup image

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

Ingredients

2 cups chicken breasts, cooked and cubed
2 (14 1/2 ounce) cans chicken broth
2 cups corn, undrained
2 -2 1/2 cups fine egg noodles
1 chicken bouillon cube, Knorr
1 packet washington's golden seasoning and broth
2 teaspoons dried parsley
fresh ground pepper
1 dash onion salt

CHICKEN NOODLE AND CREAMY CORN SOUP

So easy for that cold winter's night. So very easy to make. I have also used left over chicken for this recipe. Fresh noodle's could also be used instead of dried, but you must cut them for using.

Provided by Tisme

Categories Chicken

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

Chicken Noodle and Creamy Corn Soup image

Steps:

Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
When the noodles are almost cooked add peas and spring onion.
When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
Stir and serve immediately.

Ingredients

1 large chicken breast, diced
1/3 cup soy sauce
1 carrot, finely diced
1 celery rib, finely diced
1 liter chicken stock
1/2 cup udon noodles, dried and broken into shorter pieces
1 cup frozen peas
2 spring onions, finely chopped
1 (420 g) creamed corn
1 spring onion, finely chopped for garnish (optional)

More about "c o r n chicken noodle soup recipes"

CLASSIC CHICKEN NOODLE SOUP RECIPE | BON APPéTIT

Web Jan 5, 2020 Step 3. Combine chicken, cut vegetables, 1 Tbsp. black peppercorns, and 2 dill sprigs in a large pot. Cover with 14 cups cold …
From bonappetit.com
4.7/5 (214)
Author Molly Baz
Servings 6

Time to do some prep work: Cut 2 medium onions into quarters. (There's no need to remove the onion skins, which lend the broth a golden hue, but you can if you'd like.) Peel 4 medium carrots. Coarsely chop 2; set remaining 2 aside. Coarsely chop 2 celery stalks. Cut 2 heads of garlic in half crosswise.
Combine chicken, cut vegetables, 1 Tbsp. black peppercorns, and 2 dill sprigs in a large pot. Cover with 14 cups cold water and bring to a simmer over medium-high heat. Cook, reducing heat as needed to maintain a simmer and using a large spoon to skim off any foam that rises to surface of pot, until an instant-read thermometer inserted into thickest part of breast registers 155°, 20–25 minutes.
Using tongs, carefully lift whole chicken out of pot and transfer to a cutting board. Let rest until cool enough to handle.

C O R N Chicken Noodle Soup Recipes

QUICK AND EASY CHICKEN NOODLE SOUP

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

THE ULTIMATE CHICKEN NOODLE SOUP

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

C. O. R. N. CHICKEN NOODLE SOUP

CORN AND CHICKEN SOUP

Sprinkle with chopped parsley or chives.

CHICKEN CORN NOODLE SOUP

CHICKEN NOODLE AND CREAMY CORN SOUP

So easy for that cold winter's night. So very easy to make. I have also used left over chicken for this recipe. Fresh noodle's could also be used instead of dried, but you must cut them for using.

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