Today we actually had to turn on our heater—the perfect weather for soup! Bart made this for us. He says it was very fast to make. And we all loved how deliciously comforting the meal was!
Pennsylvania Dutch Corn and Chicken Soup
Serves 4 to 6
1 (16-ounce) bag frozen corn , thawed
8 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 onion , chopped
1 celery rib , sliced thin
Salt and pepper
3 cups egg noodles
2 chicken breasts, roasted and cubed (or use the meat from a rotissierie chicken)
1. Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes.
2. Stir in remaining broth, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender, 6 to 8 minutes. Stir in chicken and heat through. Season with salt and pepper. Serve.
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