This Quick and Easy Chicken Corn Noodle soup is a recipe based off of my mother’s chicken corn noodle soup, which we enjoyed on cold winter days with only the heat of our wood stove in the house, while growing up Amish and then Mennonite. If you do not have access to Amish style noodles, you can add your favorite pasta to this chicken corn noodle soup. Cook the pasta of your choice until al-dente.
INGREDIENTS 1x2x3x
- 1/2 cup butter salted
- 1/2 cup diced onion
- 3/4 cup cubed or sliced carrots
- 1 tablespoon chopped fresh parsley *see note
- 8 cups chicken broth homemade adds more flavor
- 1 teaspoon garlic powder
- 1/2-1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz. Amish egg noodles broken into bite sized pieces
- 2 1/2 cups shredded chicken
- 1 1/4 cup whole corn kernels *see note below.
INSTRUCTIONS
- 1 In a five quart stockpot, saute onions, carrots and fresh parsley in butter for several minutes until the onions are translucent and fragrant.
- Break up the noodles into bite size pieces then add to the stockpot along with broth, chicken, corn, garlic powder, salt and pepper (can add seasonings to taste).
- Stir well and bring soup to a boil. Once boiling, reduce heat to med-low and allow to simmer for 15-20 minutes, or until noodles and carrots are softened.Cool slightly before serving and enjoy!
NOTES
In a pinch, dried parsley can also be used. Add to taste.
You can use frozen or canned corn in this recipe. We grew up using cut off corn from fresh sweet corn. It is my personal favorite in this soup!
Feel free to add the salt to taste as well as garlic powder and pepper.