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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Corn Noodle Soup Recipe

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This recipe for Chicken Corn Noodle Soup is from The Bates Reidinger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large Potato, peeled and chopped
1 Whole Chicken
2 large Carrots
2 medium Onions
3 Celery ribs
1 bunch fresh Parsley or 1⁄8 cup dried Parsley
12 ounces frozen Corn
0.5 (6 ounce) package wide Egg Noodles
1 teaspoon Salt
1⁄2 teaspoon ground Black Pepper
Directions:
Directions:

Rinse chicken and place in large pot and cover with water.
Add salt.
Bring to boil, reduce heat and simmer for 1 1/2 hours.
Slice celery and carrots and chop the onions and parsley.
Remove chicken and set aside to cool.
Add celery, carrots, corn and onion.
Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
Bring back to boil and simmer for 20 minutes.
Add egg noodles and chopped parsley.
Bring back to boil and simmer for 10 minutes.
Turn off heat and allow to sit for 15 minutes.
Add additional water if needed to desired consistency
Add additional salt to taste if needed.

 

 

 

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