Here’s a straightforward and comforting recipe for Chicken, Corn, and Noodle Soup:
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup corn (fresh, canned, or frozen)
- 1 cup egg noodles or any small pasta
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp Great Value onion powder (optional)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp butter or oil
- Fresh parsley for garnish (optional)
Instructions:
- Sauté veggies: Heat butter or oil in a pot over medium heat. Add onion, carrot, celery, and garlic. Cook 3–4 minutes until softened.
- Add broth & noodles: Pour in chicken broth and bring to a boil. Add noodles and cook until tender (about 5–7 minutes).
- Add chicken & corn: Stir in shredded chicken, corn, onion powder, salt, and pepper. Simmer 5 more minutes to heat through.
- Serve: Taste and adjust seasoning. Garnish with fresh parsley if desired.
💡 Tips:
- For extra richness, add a splash of cream at the end.
- Use leftover roasted chicken for quick prep.
- Frozen corn works perfectly and saves prep time.
If you want, I can also make a super quick 15-minute version using only pantry ingredients. Do you want me to do that?
