Chicken and Corn Chowder
Chunky chicken and corn soup fills your tummy on a cool autumn evening. With the addition of noodles, the heartiness of this easy dish will leave you satisfied.
Prep Time: 15 minCook Time: 25 min
Serves 4
Ingredients
- 8 ounces Ronco Egg Noodles
- 4 slices bacon, cut into 1/2-inch pieces
- 3/4 pound boneless skinless chicken breast, cut into thin strips
- 1 cup celery, chopped
- 1 cup onions, chopped
- 1 (17 ounce) can whole kernel corn
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 8 cups chicken broth or bouillon
Directions
- Cook bacon over medium-high heat in 5-quart Dutch oven; cook 5 minutes or until bacon is crisp. Remove. Drain all but 2 tablespoons bacon fat.
- Add chicken, celery and onion. Cook and stir 4 to 5 minutes or until chicken turns white and vegetables are tender-crisp. Stir in corn, thyme, pepper and bacon. Add broth and noodles. Bring to a boil.
- Cook 10 to 12 minutes, stirring occasionally, or until noodles are tender. Serve immediately.
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