Chicken Corn Chowder
1/2 cup (1 stick) butter
1 small onion, finely chopped
4 cloves garlic, minced
4 cups chicken stock
6 carrots, chopped
4-5 ribs of celery, chopped
1 whole chicken, baked and stripped from the bones (another option is a pre-cooked rotisserie chicken)
2-4 cups corn, frozen or fresh
1 cup frozen peas
3 cups noodles, any type (we used No Yolk Egg Noodles)
1 cup 2% milk
2 tablespoons flour
parsley, salt and black pepper to taste
Melt butter in a Dutch oven over medium heat. Add onions and garlic and saute about 5 minutes, until onions are translucent. Add carrots, celery, and chicken stock. Bring to a simmer and allow carrots to cook until softened, about 20 minutes. Add peas and corn and simmer 5 minutes more. Add noodles and cook according to package directions. Stir in cooked chicken.
In a separate small bowl, combine milk and flour, and stir until smooth. Bring soup to a rolling boil and add the milk and flour mixture, stirring constantly.
Add parsley, salt and black pepper to taste, reduce heat to low, and simmer until ready to serve.
Optional: Substitute heavy cream or half and half for 2% milk for a thicker, creamier soup. Add 1/2 cup mushrooms alongside peas and corn.
1 small onion, finely chopped
4 cloves garlic, minced
4 cups chicken stock
6 carrots, chopped
4-5 ribs of celery, chopped
1 whole chicken, baked and stripped from the bones (another option is a pre-cooked rotisserie chicken)
2-4 cups corn, frozen or fresh
1 cup frozen peas
3 cups noodles, any type (we used No Yolk Egg Noodles)
1 cup 2% milk
2 tablespoons flour
parsley, salt and black pepper to taste
Melt butter in a Dutch oven over medium heat. Add onions and garlic and saute about 5 minutes, until onions are translucent. Add carrots, celery, and chicken stock. Bring to a simmer and allow carrots to cook until softened, about 20 minutes. Add peas and corn and simmer 5 minutes more. Add noodles and cook according to package directions. Stir in cooked chicken.
In a separate small bowl, combine milk and flour, and stir until smooth. Bring soup to a rolling boil and add the milk and flour mixture, stirring constantly.
Add parsley, salt and black pepper to taste, reduce heat to low, and simmer until ready to serve.
Optional: Substitute heavy cream or half and half for 2% milk for a thicker, creamier soup. Add 1/2 cup mushrooms alongside peas and corn.
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