Chicken and Corn Noodle Soup
A rich, warm stock is the perfect place for tender pieces of chicken, sweet kernels of corn, and long strands of pasta to hang out.
Equipment
- Large stockpot
- Blender or immersion blender
Ingredients
- 7 cups chicken stock
- 1-½ tablespoons concentrated chicken base
- 1 package frozen organic corn, 10-ounces, divided
- 2 hard boiled-eggs
- 2 cups chopped roasted chicken breast
- ½ to 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1-½ tablespoons chopped fresh parsley, or 1 teaspoon dried
- 6 ounces thin noodles or fettuccini
Instructions
- Pour the chicken stock into a stockpot along with the chicken base. Bring the stock to a simmer over medium heat. Continue cooking for about 30 minutes to reduce the stock slightly and intensify the flavor.
- Add 1 cup of the corn and the eggs. Purée in a blender or with an immersion blender until smooth. You can also transfer it to a blender and purée.
- Toss the chicken into the stock with the remaining corn, kosher salt, black pepper and the parsley. Simmer over medium heat for about 15 minutes.
- Check for seasoning, adding more kosher salt or pepper if needed.
- Stir the noodles into the soup and continue cooking until the pasta is tender, about 5 to 7 minutes.