Pennsylvania Dutch Corn And Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a filling,comforting and delicious soup.. Recipe is from Cook's country.. Ingredients:
1 (16 oz) bag frozen corn,thawed |
8 c low-sodium chicken broth |
1 tb unsalted butter |
1 onion,chopped |
1 celery rib,sliced thin |
salt and pepper |
2 boneless,skinless chicken breassts (about 12 oz) cut in 1/2 chunks |
3 c egg noodles |
Directions:
1. 1. Combine 2 c corn and 2 c broth in blender and puree till smooth. Melt butter in Dutch oven over med-high heat. Cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 mins
2. 2. Stir in remaining broth,chickennoodles and pureed corn mixture. Bring to boil,then reduce heat to med. and simmer until noodles are tender and chicken is cooked through,6-8 mins. Season with salt and pepper and serve.
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