WKYT - Chef Walter - Recipes

Corn and Chicken Soup Thursday, March 31, 2011


1 16 oz bag frozen yellow whole kernel corn
8 cups chicken broth
1 TBSP butter
1 onion, chopped fine
1 celery rib, sliced thin
salt and pepper to taste
2 boneless, skinless chicken breasts cut into ½ inch chunks
3 cups egg noodles


Combine 2 cups corn and 2 cups broth in food processor or blender and puree until smooth. Melt butter in Dutch oven over medium heat. Cook onion, celery, remaining corn and ½ tsp salt until softened. Stir in remaining broth, chicken, noodles and pureed corn mixture. Bring to a boil and then reduce heat to a simmer until noodles are tender and chicken in cooked through (about 10 minutes). Season with salt and pepper and serve at once.


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