Chicken Corn Soup
Portions: 12 Serving size: 2 cups
4 pound roasting chicken
6 cups unsalted chicken broth (from cooked chicken)
14 cups water (divided use)
6 ounces medium-size flat noodles, uncooked
2 cans white or yellow corn, drained
1 tablespoon dried parsley
pepper to taste
In a large pot over medium heat, cook chicken in about 8 cups water. When chicken is cooked, remove from broth and cool. Reserve broth.
Cook noodles according to package instructions, but omit the salt. Drain and set aside.
Skim fat from chicken broth.
Chop chicken into bite-sized pieces.
Place chopped chicken, 6 cups broth, and 6 cups water in a 6-quart kettle.
Add drained corn, cooked noodles, parsley, and pepper into kettle. Stir and simmer until hot.