Categories: Soup

Ingredients

• 4- 14.5 oz. cans chicken broth
• 8 oz. package frozen egg noodles
• 1 cup frozen whole kernel corn, thawed
• 1 tbsp. olive oil
• 2 cups chopped cooked chicken
• 14.75 oz. can cream-style corn
• Black pepper
• Shredded smoked Gouda

Directions

1. In a Dutch oven, bring chicken broth to boiling. Add noodles and cook, uncovered, for 20 minutes.

2. Meanwhile, pat whole kernel corn dry with paper towels. Line a 15×10×1-inch baking pan with foil. Spread corn in the baking pan and drizzle with olive oil; toss to coat. Broil 4-5 inches from the heat for 5-8 minutes or until light brown, stirring once; set aside.

3. Add chicken, cream-style corn, and whole kernel corn to Dutch oven. Heat through. Season to taste with pepper. Ladle into 6 bowls. Top each serving with shredded smoked Gouda.

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