Chicken and Corn Soup

Chicken and Corn Soup
Yield: 6 to 8 servings
Level: Easy
Preparation time: 10 minutes
Cooking time: 25 minutes
5-1/2 cups chicken broth
1/2 pound boneless chicken breasts, cut into bite-size pieces, or 1 cup cooked, cubed chicken
1-1/4 cups fresh corn kernels, or one 10-ounce package frozen corn kernels
2 ounces fine egg noodles, about 1-1/4 cups
Salt to taste, about 1/2 to 3/4 teaspoon
1/4 teaspoon freshly ground black pepper
1 to 2 hard-boiled eggs, chopped
1 tablespoon chopped fresh parsley
In a large pot over medium heat, combine the broth, chicken, and corn. Cover partially and simmer or until the chicken is cooked, about 15 minutes.
Add the noodles and cook until the noodles are tender, about 8 to 10 minutes. Season with salt and pepper.
Remove from the heat. Add the hard-boiled eggs and parsley.
Note: Hard-boiled eggs don't freeze well, so if you want to make a batch of this soup and freeze any leftovers, add the chopped, hard-boiled eggs to individual serving bowls, not to the pot. Then leftovers can be frozen without the eggs.
Per Serving: Calories 124.8; Protein 9.8g; Carbohydrates 11.5g; Dietary fiber 1.4g; Total fat 4.7g; Saturated fat 1.1g; Cholesterol 52.5mg; Sodium 855mg.
From Cooking Soups Dummies, by Jenna Holst.

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