Dinner

Chicken Corn Noodle Soup is for Dinner.

Chicken Corn Noodle Soup takes 30 minutes to prepare.

Chicken Corn Noodle Soup takes 60 minutes to cook.

Chicken Corn Noodle Soup makes 10 servings.

The ingredients for Chicken Corn Noodle Soup are:

Water
raw chicken( a whole bird will do)
celery
onion
carrots
corn
parsley
salt and pepper
egg noodles

Here is how you make Chicken Corn Noodle Soup:

In a large stock pot add the water and raw chicken. Cook for about 30 minutes until the chicken is cooked through. Strain the chicken stock into a clean pot and let the cooked chicken cool at room temperature. Add the celery, carrots, and onions to the chicken stock. Season with salt and pepper. You can add more Herbamare if you desire. Celery salt is a good substitute if you cannot find Herbamare. Let the veggies cook for about 15 minutes until soft. Pick the chicken meat from the bones and add it to the soup. I like to leave some large chunks in there to make it heartier. Add the egg noodles and let the soup simmer on medium until they are cooked. Add the corn and parsley last so the corn stays crunchy. Serve immediately. Left overs can be frozen.Serving Size: 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user LBICKFORD1.

The nutritional information for Chicken Corn Noodle Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 127.4

• Total Fat: 1.8 g
• Cholesterol: 43.5 mg
• Sodium: 119.1 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 2.2 g
• Protein: 16.1 g

The dietary needs meet for Chicken Corn Noodle Soup is Low Fat