Chicken Corn Soup II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a roasting pan and place oven rack in the center of oven. Pour chicken broth over chicken and season with salt and pepper to taste.

In a medium saucepan bring water to a boil. Add chicken broth and stir over medium heat until chicken is cooked through - about 4 minutes. Cover and cook about 8 minutes, turning once, stirring. Meanwhile, in a medium saucepan, add soup mix and simmer for about 20 minutes. Add chicken broth and stir over medium heat until chicken is cooked through and juices run clear.

Meanwhile, bring gravy/cream of chicken soup to a boil and add to broth mixture. Stir until thickened, about 1 minute. Add sugar and reduce heat, stirring constantly. Gradually pour mixture over chicken, stirring constantly, until gravy/cream of chicken is melted.

Stir chicken mixture into soup mixture. Stir in mixed vegetables and simmer for about 10 minutes, stirring occasionally.

Prepare corn soup by combining corn soup, corn noodles, corn breads, chicken soup, mixed vegetables and chicken mixture.

Bake uncovered in preheated oven for 45 minutes, or until corn is tender, stirring occasionally. Cool, then turn out onto a wire rack.