Chicken, Corn, & Noodle Soup

Submitted by ALH7401

"This soup include some homemade noodles that are really tasty, however if you have leftovers they tend to disintegrate after a day or two sitting in the soup. The soup is still good after that, but the broth just becomes MUCH thicker."

 

• Ready In: 2hrs 30mins
• Ingredients: 9
• Serves: 8

ingredients

• 3 lbs whole chickens
• 4 cups celery, diced
• 2 cups onions, chopped
• 1 teaspoon salt
• 3 cups all-purpose flour
• 3 cups corn
• salt
• white pepper
• 1 tablespoon dried parsley

directions

1. Fill a stock pot with enough water to cover the chicken, celery, and onion.
2. Simmer for 2 hours, until chicken falls from the bone.
3. Remove chicken and cool.
4. Set aside 2 cups of broth.
5. Chop chicken meat once cool and remove skin and bones.
6. Return meat to pot.
7. Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
8. Roll dough to approximately 1/4 inch thickness on a floured surface.
9. Cut into noodles.
10. Return broth to a boil.
11. Add corn and noodles to the boiling broth.
12. Cook 10 minutes, salt and pepper to taste.
13. Garnish with parsley and serve.

Reviews

[mama smurf]

This was a very tasty soup. I did change it a little by using some frozen chicken I had already cooked and put in the freezer then used homemade chicken stock adding all the other ingredients. I did add some thyme to the broth but this was an easy and tasty dish. We really enjoyed the homemade noodles. Thank you for posting. Made for Spring PAC 2014.

 

[ElaineAnn]

I cut the recipe in half, using 2 large chicken breast halves with bone and skin. The noodles were great. I tasted the broth and added a bit of thyme and dill to it when I put the noodles and corn in to cook. This is comfort food to me. Made for Holiday Tag. Thanks for posting fuerein.