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Corn and Chicken Noodle Soup Recipe

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This recipe for Corn and Chicken Noodle Soup, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Wescott
Added: Thursday, October 25, 2007


6 cups water
2 cups low-sodium chicken broth
2 boneless, skinless chicken breasts (about 1/2 pound), pounded to an even thickness
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion, finely chopped
2 teaspoons finely chopped fresh rosemary, or 1 scant teaspoon dried rosemary, crumbled
1/4 red bell pepper, cored, seeded, and diced
2 ounces linguine, broken into 2-inch lengths
1 cup corn kernels (about 2 ears corn, or use thawed frozen corn)

1. In a large, heavy skillet, heat the water and broth to boiling. Add the chicken breasts and salt and pepper and simmer for about 10 to 12 minutes, or until done through with no trace of pink remaining. Remove chicken, leaving the broth in the pan, and cut into 2-inch strips. Set aside.
2. Add the onion, rosemary, and bell pepper to the broth.
3. Partially cover the pan and simmer for about 15 minutes. Increase the heat to high and, when the liquid is beginning to boil, add the linguine and cook uncovered until the noodles are al dente, about 7 to 8 minutes. Add the corn and the chicken, simmer for 2 minutes more, and taste for seasoning.

Serve immediately.




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