Chicken Corn Noodle Soup 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 makes a quick meal.

You will need the following ingredients:

4 cups water

¼ – ½ cup chicken soup base

¾ cup alphabet noodles

1 teaspoon salt

2 – 4 cups cooked chicken

2 cups thawed kernel corn

Put 4 cups of water and ¼ cup chicken soup base into your saucepan and bring it to a boil. Pour in ¾ cup alphabet noodles and stir until it is boiling again. Turn off the heat and let set for ½ hour. You may use another type of noodles, but the alphabets make it easier to eat (and fun for children). 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 chop the chicken in smaller pieces. I like plenty of chicken in mine so I use 4 cups, but it is good with less.

Be sure your frozen corn is thawed. If you use canned corn, drain the liquid to measure your 2 cups of corn. Save the liquid to add to the soup later.

When the ½ hour is up, turn the heat on again. Add chicken and corn and 1 teaspoon salt. Reduce the amount of salt if the chicken and corn were already salted.

Once everything is hot again, add more liquid 1 cup at a time until it is the consistency you like. (I prefer mine without added liquid.) The liquid can be the leftover water if you used canned corn, chicken broth, or just water.

Now taste it! I taste a spoonful and add more chicken soup base if it is needed. If you added more liquid, you will need more chicken soup base for the best flavor. Add 2 teaspoons, stir and allow to heat for 5 minutes before tasting again. Repeat this step until you have the flavor you like. You may also add black pepper or others spices.

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