Friday, November 14, 2008

Chicken Corn Soup

from Debbie Bird

3-4 chicken breast bone in
1 carton of chicken broth, I buy at Publix , I think it’s the Swanson brand
2 cans of creamed corn
2 cans of can sweet corn
big pkg Muellers wide dumpling noodles

Take chicken breast with the skin on them and boil them in water, salt and pepper . Boil until cooked and tender, I usually cook at least 1 hour on medium heat. You can add onion or celery to the broth for more flavor. I use celery seed.

Remove breast from broth to cool. Strain the broth to get rid of the floaty things. ( I don’t like those skin pieces).

I add 1 carton of the chicken broth .

Pull chicken from bones and add to the broth, (take the skin off). You can add more seasoning to your liking. I usually add more salt and pepper. Add cans of corn to the broth. I usually keep half the juice from 1 can of corn and put that in the broth.

Simmer over medium heat about 20 minutes. Bring mixture to boil and then add noodles. Stir, cover and when the noodles are tender the soup is done. Be sure to stir the soup when the noodles are in it, it does tend to stick and burn.

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