This was dinner tonight, and the smell of this soup takes me back to summer and the fresh sweet corn that we love so much.
It’s a heart-warming and healthy bowl －one that my husband says he could eat every night.
This recipe makes a good bit, and the leftovers are equally satisfying. For a crowd, the recipe can easily be doubled.
I typically simmer it on the stove top, but my sister-in-law likes to make this soup in her slow cooker.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2-3 celery stalks, chopped
- 3-4 carrots, chopped
- 2 bay leaves
- 1/8 teaspoon saffron (optional)
- 1 quart chicken stock
- 2 cups water
- 1 pound boneless, skinless chicken breasts
- 1 12-ounce package frozen corn or 2 cups fresh
- 1 10-ounce package frozen creamed corn (I use Cope’s brand)
- 1/2 cup small egg or Amish noodles (omit for gluten-free option)
- 3 eggs, hard-boiled and chopped
- 1/4 cup fresh parsley
- kosher salt and freshly ground pepper to taste
- 1/2 teaspoon sugar
Heat olive oil in a large, heavy-bottomed soup pot or Dutch oven. Saute onion, celery, and carrots until onion is translucent, about 5 minutes. Add bay leaves, saffron, stock, water, and chicken. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Remove chicken to cool slightly. Add both corns and noodles and continue to cook soup at barely a simmer. In about fifteen minutes, shred chicken, and return to pot. Continue cooking for another half hour to an hour. Remove bay leaves, and add eggs, parsley, sugar, and salt and pepper to taste during the last 10 minutes.