Chicken Corn Soup II

Chicken Corn Soup II

Made  times

"It is a hearty chicken soup"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 30 m servings 1554 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 1554 kcal
  • 78%
  • Fat:
  • 105 g
  • 162%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 96.5 g
  • 193%
  • Cholesterol:
  • 363 mg
  • 121%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place chicken, celery and onion into a large stock pot and cover with water. Bring to a boil, then simmer for 2 hours or until chicken has fallen from the bone.
  2. Remove chicken from the pot and set aside to cool. Remove 2 cups of the chicken broth and set aside to cool also. When chicken is cool enough to handle, remove and discard skin and bones. Chop chicken meat and return to the stock pot.
  3. In a food processor, combine the flour with 1 teaspoon of salt. Put the lid onto the processor and slowly pour chicken broth through the opening in the lid while the machine is processing, until the dough forms a ball. You may not need to use all of the reserved broth. Remove dough from the food processor and set aside to rest for 20 minutes. Return any unused broth to the stock pot.
  4. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into thin strips and then cut the strips into pieces to form short thin noodles. Bring the broth back up to a boil and add noodles and the corn. Cook for another 10 minutes or until noodles are firm. Add salt and pepper to taste. Serve hot garnished with parsley flakes.


  1. 8 Ratings

Most helpful positive review

This is time-consuming, but well worth it. It makes a lot, so beware!

Most helpful critical review

I did not care for this.

This is time-consuming, but well worth it. It makes a lot, so beware!

Adding the corn made this chicken noodle soup really special. However, there is a faster way. Buy a rotisserie fully cooked chicken. Chop up the vegetables and put them in the soup pot (I also w...

This recipe is great!

I did not care for this.

This is a fantastic dish. It is definately worth the work. Don't listen to Brock, they don't know what they are talking about.

Honestly, I loved it. Sure, I made a few changes (more spices, dumplings instead of noodles), but it was great. Worth the wait!

I added a package of instant tapioca pudding to mine! What a nice twist that was! The whole family loved it.

From around the web