Chicken Corn Soup
- CKD non-dialysis
4 pound roasting chicken
- 14 cups water
- 6 ounces medium-size flat noodles, uncooked
- 2 cans unsalted corn, drained
- 1 tablespoon dried parsley
- 1/4 teaspoon black pepper
In a large pot over medium heat, cook chicken in about 8 cups water. When chicken is cooked, remove from broth and cool. Reserve broth.
Cook noodles according to package instructions, but omit the salt. Drain and set aside.
Skim fat from chicken broth.
Chop chicken into bite-sized pieces.
Place chopped chicken, 6 cups reserved chicken broth, and 6 cups water in a 6-quart kettle.
Add drained corn, cooked noodles, parsley, and pepper into kettle. Stir and simmer until hot.