A HUGE (16 ounce) Bowl of this soup was only 6 PointsPlus
1 can whole kernel corn, drained
8 cups of chicken broth
1 tablespoon light butter
1 small onion, chopped
1 rib of celery sliced thin
1 ear of frozen corn on the cob (thawed and cut off the cob)
2 boneless, skinless chicken breasts, cut into 1/2" chunks
3 cups of egg noodles
salt and pepper
Combine the can of corn with 2 cups of chicken broth and puree in a blender until smooth.
In a dutch oven, melt the butter and add the onion, celery, the frozen and thawed corn and 1/2 teaspoon of salt. Saute over medium high heat until soft, 5 to 7 minutes.
Add the remaining chicken broth, chicken, egg noodles and pureed corn mixture. Bring to a boil. Reduce heat to medium and simmer until noodles are tender, about 6 to 8 minutes. Add salt and pepper to taste.
Makes 6 servings.
1 can whole kernel corn, drained
8 cups of chicken broth
1 tablespoon light butter
1 small onion, chopped
1 rib of celery sliced thin
1 ear of frozen corn on the cob (thawed and cut off the cob)
2 boneless, skinless chicken breasts, cut into 1/2" chunks
3 cups of egg noodles
salt and pepper
Combine the can of corn with 2 cups of chicken broth and puree in a blender until smooth.
In a dutch oven, melt the butter and add the onion, celery, the frozen and thawed corn and 1/2 teaspoon of salt. Saute over medium high heat until soft, 5 to 7 minutes.
Add the remaining chicken broth, chicken, egg noodles and pureed corn mixture. Bring to a boil. Reduce heat to medium and simmer until noodles are tender, about 6 to 8 minutes. Add salt and pepper to taste.
Makes 6 servings.
That looks fantastic!
