Mexican Chicken Corn Soup


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3-1/2 lb. chicken, cut up
3 qts. Water
2 stalks celery, chopped
1 lg. onion, sliced
1 tbsp. salt
1 tsp. pepper
5 oz. noodles
2 1/2 c. Mexican corn
2 hard cooked eggs
Chopped parsley


Directions

Cover chicken with water in large kettle. Add celery, salt, onion and pepper. Bring to boil. Reduce heat - simmer 2 hours (covered). Remove chicken from broth. Separate meat from bone and skin and chop meat. Strain broth and return chicken. Bring to a boil. Add noodles and corn and cook until noodles are tender. Add chopped egg and parsley. Yields about 3 quarts soup.


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