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Chicken Corn Noodle Soup
Your family will Love this easy chicken and corn noodle soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 301 kcal
Ingredients
- 1 medium yellow onion, chopped fine
- 2 celery ribs, chopped
- 1 cup carrots, chopped
- 3 tablespoons butter
- 2 lbs. boneless skinless chicken breasts, cubed
- 12 cups chicken broth or stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups uncooked egg noodles
- 2 14-3/4 oz. cans whole kernel corn, drained
- 2 14-3/4 oz. cans cream-style corn
Instructions
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Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
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Add in the chicken and season with salt and pepper.
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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.
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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.
Recipe Notes
Notes: If soup is too thick, add additional chicken broth.
Nutrition Facts
Chicken Corn Noodle Soup
Amount Per Serving
Calories 301
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 99mg33%
Sodium 1800mg78%
Potassium 710mg20%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 6g7%
Protein 30g60%
Vitamin A 2954IU59%
Vitamin C 7mg8%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.