Delicate noodles, succulent chicken, and sweet corn mingle together in a rich, soul-warming broth.
2 tbsp olive oil
1 large yellow onion, finely chopped
2 medium carrots, sliced into 1/2-inch rounds
2 medium celery stalks, diced
3 cloves garlic, minced
1 cup corn kernels, fresh, frozen, or canned
8 cups Orrington Farms® Broth Base - Chicken Flavored, prepared according to package directions
1 lb boneless, skinless chicken breasts, cooked and shredded
1 tsp dried thyme
1 tsp dried oregano
Kosher salt
Black pepper
8 oz egg noodles, cooked and drained
Chopped fresh parsley, for garnish
1
Heat olive oil in a large pot over medium heat. Add onion, carrots and celery and cook until softened, about 5 minutes.
2
Add garlic and corn and cook until fragrant about 1 minute.
3
Pour in broth, chicken, thyme, oregano, salt and pepper and stir to combine.
4
Bring soup to a simmer and let cook over medium-low heat for about 15-20 minutes, until vegetables are completely tender.
5
Stir in egg noodles. Garnish with parsley and serve.
Ingredients
2 tbsp olive oil
1 large yellow onion, finely chopped
2 medium carrots, sliced into 1/2-inch rounds
2 medium celery stalks, diced
3 cloves garlic, minced
1 cup corn kernels, fresh, frozen, or canned
8 cups Orrington Farms® Broth Base - Chicken Flavored, prepared according to package directions
1 lb boneless, skinless chicken breasts, cooked and shredded
1 tsp dried thyme
1 tsp dried oregano
Kosher salt
Black pepper
8 oz egg noodles, cooked and drained
Chopped fresh parsley, for garnish
