This recipe should really be called “everything-but-the-kitchen-sink chicken soup”.

I mean, it is loaded with chicken.  And noodles.  And rice.  And corn. And friggen’ egg.

It’s a total flavor bomb.

There aren’t too many recipes that I continue to make from my childhood.  Mainly because there are so many recipes around the internet, I rarely have time to make the same one more than once.

However, this recipe.  I make this recipe multiple times a year.  It’s so super flavorful. Super easy. Toddler approved. And warm and comforting during the upcoming cold months.

Who am I kidding, though.  I’m not getting cold months down here in good ole North Carolina.  At least not any time soon.  Eh hem, 82 degrees tomorrow, folks.

SO! Let’s just talk about how quick and delicious this soup really is.  First. Everything cooks in the same pot.  So, you’re already winning in the clean-up department.  YES!

That also means that everything gets to cook together.  Delivering a chicken soup that is so completely full of flavor, you’d have thought it took all day to make.

But, I’ll let you in on a little secret: it doesn’t!

Words can’t even describe how much I adore this.  It’s so warm and comforting.  Like a big ole’ warm hug in a bowl. And it’s so hearty. There’s nothing I love more than a hearty spoonful of soup!

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Chicken Noodle Soup 

• 1 fryer chicken (around 4 pounds)
• 1 small onion, diced
• 3 stalks of celery, diced
• 1 tbsp. minced garlic
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. uncooked rice
• 6 oz. egg noodles
• 1 (15 oz.) can sweet corn, drained
• 1 egg

In a large 6-quart stockpot add the fryer chicken, diced onion and celery, minced garlic, salt, and pepper.  Add enough water to the stockpot to cover the fryer chicken.  Cook over medium-low heat for an hour.

Remove the chicken from the stock pot, and set aside to cool.  If necessary, add some chicken broth to the pot.  You want the liquid to fill up 2/3 of the stockpot.

Add the uncooked rice and set your timer according to cooking instructions on rice package*.  When there is about 5 minutes left on the timer, shred the chicken.

Add shredded chicken, egg noodles, corn and corn to the stockpot.  Bring to a boil.

Once the liquid begins to boil, add the egg, working quickly to break it up and stir into the broth.

 

*I did not put the cook time for the rice, because depending on the rice you prefer, there are different cook times.  Brown rice generally takes about 40 minutes to cook and white rice only takes around 20 minutes.