- Craig Claiborne born (1920)
- Two 14 ½-ounce cans chicken broth
- 3 cups water
- 2 teaspoons Knorr bouillon powder
- 1 small onion, chopped
- 3 carrots, sliced
- 4 stalks celery, sliced
- 1 bay leaf
- One 14 ½-ounce can corn, drained
- 2 ½ cups roasted chicken, cut up
- 2 teaspoons salt
- ¼ teaspoon pepper
- 8 ounces wide egg noodles
Forget the doctor's office. Curl up on the couch on your sick day off with this classic chicken noodle soup, sure to beat the sniffles.
Bring the broth and water to a boil in a large saucepan. Add the bouillon powder, onion, carrots, celery, and bay leaf. Cover the pan with a lid and boil on medium heat until the vegetables are tender, about 15 minutes.
Add the corn, chicken, salt, and pepper; return to a boil for 2 minutes. Add the noodles to the soup; cook at a medium boil until the noodles are al dente, about 7 minutes. Remove the pan from heat and keep covered until ready to serve. Noodles will continue to soften in the warm broth. Remove the bay leaf before serving.