Chicken Corn Noodle Soup

Serving In The Bread Bowls Adds That Extra Yum!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 45 minutes

4 Boule French bread rounds
3 cups rotisserie chicken, cubed or shredded
1 cup potatoes, diced
1 cup onions, diced
1 cup carrots, diced
1 cup celery, sliced
1 cup frozen corn kernels
2 cups dry Cavatappi or elbow macaroni
5 cups chicken stock
1 cup heavy cream
1 1/2 tbsp flour
3 tbsp butter
1/2 tsp dried thyme

Cooking Tools

Large stock pot

In a stock pot with boiling salted water, cook pasta half way (par-boiled).  Drain pasta and set aside.  In the same stock pot, on medium heat, add butter, potatoes, carrots and celery.  Saute for 10 minutes, then add in the onions, corn and chicken and cook for additional 5 minutes.  Blend in the flour to coat the ingredients until absorbed. Pour in the chicken stock and cream and mix. Bring the temperature to a simmer and cook for 10 minutes.  Add in the pasta, thyme, salt and pepper to taste.  Cook until pasta is cooked through and the soup start to thicken, about another 10 minutes. Cut Boule bread into bowls and hollow out excess bread so you have enough room to fill with soup, garnish with chives.  Reserve excess bread for dipping into soup or use for other recipes.
Serves 4

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