Chicken Noodle and Corn Soup

Growing up this was a frequent favorite of mine and has worked well for my little family. After a friend's family recently contracted the stomach virus I made up a batch and took to them. She asked for the recipe and so here it is.

You first need some type of chicken. I prefer to roast a chicken with seasoned salt, garlic and onion powder, and fresh ground pepper. It makes a rich broth that gives a wonderful base. I've also used boiled chicken breasts but the broth isn't nearly as rich. I just watch for a chicken to be reduced to $2.00 or so and use it for recipes like this.

Roast chicken (or boil) until meat is very tender. This little guy roasted at 325° for three hours this morning.

There was a good 3 cups of broth and since I needed just a bit more I added another 1-2 cups of water and plenty of salt. I used a package of corn that we put up last summer. It's a creamier type corn but frozen is probably better than canned for this recipe.

Add your favorite noodles. I used 3/4 package of No Yolk today.

Simmer until the noodles are tender (not soggy) about 20 minutes. Then add your chopped chicken.

Sorry there's no picture of the finished product. We were so preoccupied with eating it that we didn't get a picture. It's a great cold-weather soup when served with fresh baked bread.