Chicken Corn Soup

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:

Add chicken, corn, and cooked noodles.

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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