Chicken Corn Noodle Soup

Bring the water to boil in a large kettle and add chicken. Once it comes to a boil, lower the heat and simmer until chicken is cooked through. Remove the chicken from the broth and set aside. Save the broth in the kettle.

Dice the leeks, celery and carrot.

Meanwhile, in a large skillet over low heat, melt the butter and saute the leeks (use white part of the leek only) for about 10 minutes or until tender.

Add the leeks, celery and carrots to the chicken broth and bring to a boil. Add the pasta noodles and the salt. Cover, and over medium heat, cook about 10-12 minutes or until the pasta is done and the veggies are cooked through.

Cut the chicken into 1″ pieces and add it to the soup pot. Add the corn, pepper, basil, thyme and parsley. Heat until hot. Taste for seasoning.

Use any shape or color noodles you want. I like to use spinach linguine. I break it into short pieces before adding it to the soup.