Chicken Noodle And Creamy Corn Soup Recipes

CHICKEN CORN NOODLE SOUP

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.

CHICKEN NOODLE AND CREAMY CORN SOUP

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.

AMISH CHICKEN CORN NOODLE SOUP RECIPE

Steps:

• If you don't have any cooked chicken on hand, you will need to cook some chicken.
• In a large pot, melt the butter. Add the garlic, onion, celery, and carrots. Saute for a few minutes over medium heat.
• Add the chicken broth, water, and seasonings. Bring to a boil.
• Add the noodles and stir. Let it cook, uncovered, at a low boil for about 15 minutes. (This time can vary depending on the type of noodles you use. Check your noodle package for cooking time.)
• Add the corn and cooked chicken and bring back to a boil. Serve.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Steps:

• In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
• When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
• Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
• Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Chop cooled chicken meat and add to soup.
• In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

VELVETY CHICKEN CORN SOUP

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

RAMEN CORN CHOWDER

Steps:

• In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.