Chicken Corn Soup

Chicken Corn Soup


Schmiford Images: Food Images &emdash; wm_ChickenCornSoup_7452
When I hear chicken corn soup, this is the recipe that comes to mind. Now Grandma always added hard boiled eggs to hers, I’m not overly fond of hard boiled eggs, nor did I feel like making them ahead of time. In the end, I wished I had added them. We had a week where everyone seemed to have the sniffles, which is why I fixed it.

  • 1 whole chicken
  • 8 cups water
  • Salt
  • Pepper
  • 1 ½ tsp poultry seasoning, divided
  • ½ cup minced onion
  • 1 tsp minced garlic
  • 2 cans corn
  • 1 bag sliced frozen carrots
  • 4 medium potatoes, peeled and cubed (about 6 cups)
  • 2 to 3 cups egg noodles, dry
  • 3 hard boiled eggs, chopped
Cook chicken in water with ½ teaspoon poultry seasoning, salt and pepper until cooked through, about 2 hours depending on size of chicken. Remove chicken, bone and skin and cut into bite size pieces. Reserve broth, strain to remove any bones, etc. Refrigerate several hours or overnight. When ready to make soup, remove broth from refrigerator and skim the congealed fat off the top and discard. In a large pot, saute onions and garlic in a little butter or some of the broth. Add broth, potatoes, poultry seasoning and chicken. Cook until potatoes are soft. Add carrots, egg noodles and salt and pepper to taste. When noodles are done and carrots are soft, remove from heat and add chopped hard boiled eggs. Stir and serve.

Source : Grandma Lena

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