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!

• Ready In: 25 mins
• Serves: 8
• Yields: 8 1 cup

Ingredients

• 2  cups chicken breasts, cooked and cubed
• 2 (14 1/2ounce) 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

Directions

1. In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
2. Bring to a boil and simmer for approximately 10 minutes.
3. Add noodles and simmer for an additional 5 minutes
4. Serve.