Southwest Chicken Corn Soup
Make 4 to 6 servings.

I have been making Chicken Corn Soup for years.  I remember, going to a local church during the summer and Dad picking up jars of this soup and bringing it home.  Then I added a special Southwestern flavor.

Ingredients

2 quarts water

1/4 teaspoon salt

2 whole skinless chicken breast

2 cups fresh, frozen or canned corn

1 cup egg noodles

2 roasted green chiles

1 uncooked egg

1/4 teaspoon pepper

2 tablespoons chopped cilantro

Cilantro sprigs

Directions

• In a large kettle or pot, pour water and add salt.  Place the chicken breast in water and cook for 30 minutes.  Remove chicken from pot and set aside to cool.  When cool to the touch, dice the chicken into 1/2-inch bite size pieces.  Return chicken pieces to the stock.
• The next step is to add the corn.  You need to bring chicken and corn mixture to a boil.  Next, stir in the egg noodles and cook 5 minutes until noodles are tender.  Add the chiles and stir.  Then add pepper and cilantro.  Crack open egg and drop into soup.  Cook soup an additional 5 minutes.  Ladle into soup bowls and garnish with cilantro sprig.

Picnicking & Tailgating

You might want to make this is a recipe a day or two ahead of time.  Just heat soup (on stove or in microwave) and pour into large hot thermos.