From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Chicken Corn Noodle Soup
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Instructions
1
|
Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
2
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Add in the chicken and season with salt and pepper..
3
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Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
4
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Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
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Recipe Facts
Diet at a Glance
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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