Tonight, we had chicken corn soup for dinner. We had a rotisserie chicken earlier this week, and I had made broth from it as well as had some of the chicken left over, so I threw this together quickly this evening.
It requires hard boiled eggs (not sure why, but they really seem to make this soup). I didn’t have any already made, like I usually do, so I had to quickly boil some eggs as well.
- 4-5 cups chicken broth
- 2 cups chicken
- GF noodles, any form (as many as you want – I used 12 ounces of spaghetti noodles today and it was a little much)
- 3-4 cups corn (frozen or fresh is best – I used my frozen corn from this post)
- 2 hard-boiled eggs, smashed
- Parley and salt to taste
Cook noodles and drain. I always cook GF noodles in separate water and drain them, then add to the soup. Otherwise the broth gets kind of starchy.
I smash the eggs with a fork:
Season to taste with parsley and salt, and serve! We ate this with GF Glutino crackers, and it made a meal!
Adapted from a recipe by Phyllis Moore (my grandma!)
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