Chicken Corn Soup

From The Culinary Couple

  • 1 whole rotisserie chicken (or 1 whole chicken boiled with 3 quarts water, onions, carrots, celery, thyme, salt, and pepper), skin removed and shredded
  • 1 onion, chopped
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 10 cups low-sodium chicken stock
  • 1 Tbsp thyme
  • salt and pepper to taste
  • 1 lb baby Dutch yellow potatoes, quartered
  • 6 ears sweet corn, kernels removed
  • 1/2 lb egg noodles

In a Dutch oven or large stock pot, saute onions, carrots, and celery with a bit of olive oil over medium heat, about 6 minutes. Add chicken stock, thyme, salt, and pepper; bring to a boil. Add potatoes and corn, reduce to simmer, and cook for 45 minutes. Add shredded chicken and egg noodles; cook for 15 minutes. Add more salt and pepper to taste.