Noodle Soup With Chicken And Corn Cooked In A Stainless Steel Saucepan

I use my 4.5-quart stainless steel saucepan to make this soup so that I have some left over to freeze. When I’m busy or sick, this is a quick meal.

You will need the following ingredients:

4 cups of water

¼ – ½ cup chicken stock base

¾ cup alphabet noodles

1 teaspoon salt

2 – 4 cups of cooked chicken

2 cups thawed corn kernels

Put 4 cups of water and ¼ cup of chicken soup base in your saucepan and bring to a boil. Pour in ¾ cup of the alphabetic noodles and stir until it comes to a boil again. Turn off the heat and let rest for ½ hour. You can use other types of noodles, but the alphabets make it easier to eat (and fun for the kids). These noodles also freeze well.

Next, prepare the chicken. I have canned bone in chicken thighs, so I open the jars, remove the bone, and cut the chicken into smaller pieces. I really like chicken in mine, so I use 4 cups, but it’s good with less.

Make sure your frozen corn is thawed. If using canned corn, drain off the liquid to measure your 2 cups of corn. Save the liquid to add to the soup later.

When the half hour is up, turn the heat back on. Add chicken and corn and 1 teaspoon of salt. Reduce the amount of salt if the chicken and corn were already salty.

Once everything is hot again, add more liquid 1 cup at a time until you have the consistency you like. (I prefer mine with no added liquid.) The liquid can be leftover water if you used canned corn, chicken broth, or just water.

Now try it! I try a tablespoon and add more chicken soup base if needed. If you added more liquid, you will need more chicken soup base for the best flavor. Add 2 teaspoons, stir, and heat for 5 minutes before retesting. Repeat this step until you have the flavor you like. You can also add black pepper or other spices.

Now that it has passed the taste test, it is ready to serve. It can be reheated later for another meal (it tastes even better then) or put in the freezer for future quick meals.

If you want a larger amount of soup for a crowd, double or triple the recipe. Of course, you will need a larger pan or pot.