Wednesday, February 22, 2012

Chicken Corn Soup

1 whole chicken (I like 4-5 bone-in chicken breasts, skin removed)
water- enough to cover the chicken
corn, frozen is best (or off the cob)
onion, diced
egg noodles
carrots (optional) peeled, chopped thick

Place chicken in a stock pot and cover completely with water. Season with salt only. Bring to a boil. Cover and allow to boil for several hours. You may need to add more water. As soon as you notice meat coming off the bone, remove meat from water and allow to cool enough for you to handle. Reserve broth. At this time, I like to add 2 or 3 chicken bouillon cubes and more water. Also add carrots, onion, noodles and corn. Pick chicken off the bone and add it to broth. Allow soup to simmer for several hours. Season with salt and pepper to taste. Serve with biscuits. Freezes well. I like to make a gallon to have several times through the winter months.

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