Smoky Corn and Chicken Noodle Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 4- 14.5 oz. cans chicken broth
  • 8 oz. package frozen egg noodles
  • 1 cup frozen whole kernel corn, thawed
  • 1 tbsp. olive oil
  • 2 cups chopped cooked chicken
  • 14.75 oz. can cream-style corn
  • Black pepper
  • Shredded smoked Gouda

Directions

  1. In a Dutch oven, bring chicken broth to boiling. Add noodles and cook, uncovered, for 20 minutes.

  2. Meanwhile, pat whole kernel corn dry with paper towels. Line a 15×10×1-inch baking pan with foil. Spread corn in the baking pan and drizzle with olive oil; toss to coat. Broil 4-5 inches from the heat for 5-8 minutes or until light brown, stirring once; set aside.

  3. Add chicken, cream-style corn, and whole kernel corn to Dutch oven. Heat through. Season to taste with pepper. Ladle into 6 bowls. Top each serving with shredded smoked Gouda.

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