Chicken Corn Noodle Soup

This is so yummy, I started making this back when I volunteered with the band parents association at my kids school.  I was the Vice President and “Fry Stand Manager” and had started a new tradition of offering “specials of the week” at the fry stands.  This became one of the fav specials of the week and the recipe we handed out so each volunteers would be mostly the same and we could mix them together in our large roaster pans.  We sold it for $3.50 a bowl, and made a whole lot of $$$$ for the kids!


96 oz chicken broth

2 lbs boneless chicken (I will sometimes buy a Sam’s Club rotisserie chicken and take it off the bones)

1 1/2 cups chopped onion

1 1/2 cups chopped carrots

2 tablespoons butter

2 cans corn

1 tablespoon minced garlic (trust me!)

1 teaspoon each salt/pepper

2 cups (uncooked) egg noodles (they are cooked separately and added at the end)

1/2 stick butter

in large Dutch oven type pot, melt 2 tablespoons butter and add garlic, onion and carrot.  Cook for a little while, about 10 mins on medium heat; stir as needed so it doesn’t burn at all.  Then add the broth and chicken (if it’s raw – if it’s cooked already, wait another 10 mins to add chicken).  Let simmer for 10 mins.

While waiting for that, bring 3 quarts of water to a boil and cook egg noodles to just before al-dente.   After draining, add 1/2 stick butter and stir well to coat.

After simmering 10 mins, add corn and noodles and heat through.

Ready to eat!  YUMMY!