C. O. R. N. Chicken Noodle Soup
photo by Pamela
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
5
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)
directions
- 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.
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Reviews
-
Made this only I did cut the recipe in half and steamed some fresh corn and carrots and then added some cabbage and peas to the soup the last 15-20 minutes of cooking. Oh yes, I did use fresh garlic and added some fresh parsley. A very tasty soup for a beautiful day and the ocean. Thank you for posting. Made for Zaar Chef Alphabet Soup ~~ Jan-June 2013 tag game.
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Hey shapeweaver! Thank you for the easy, tasty recipe. I made this tonight for dinner, and it was yummy. I used frozen vegies (carrots, snow peas, and water chestnuts)for the 2 cups leftover vegies and added some basil. For the pasta, I used medium egg noodles. What a great CORN recipe! Thanks again! :)
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)