Chicken Corn Noodle Soup

This is a great soup to use up a leftover rotisserie chicken, or any leftover chicken. If you have a while chicken carcass, you won't need any purchased broth.

Broth Ingredients:
1 chicken carcass, with chicken meat picked off
1-2 stalks celery, in big chunks
1 onion, quartered

Cover chicken with water and simmer for several hours until broth is brown and rich. I put the skins and everything in the pot for flavor. When done, pour through colander and discard bones, celery and onions. I usually end up with about 2 quarts broth. If you don't have a chicken to cook off, you can just use 2 qts. broth from the store.

Soup Ingredients:
2 stalks celery, diced
2-3 carrots, peeled & diced
1 onion, diced
4 tbs. butter
4 tbs. flour
8 oz. fine egg noodles
1-2 cups diced chicken
2 c. frozen corn
1/2 tsp. thyme
salt & pepper to taste

Saute chopped veggies in butter until softened. Add flour and stir over med. heat for 2-3 minutes. Add the broth and whisk until smooth. Bring to a low boil and add noodles. Cook 5-7 minutes. Add frozen corn and chicken and seasoning. Let simmer for 20-30 minutes.

Serve with crusty french bread.