A warm and hearty chicken noodle soup recipe. Enjoy with a buttered bun.
In large soup pot, melt the butter on medium heat.
Add and saute the onion and garlic until translucent.
Add the chopped carrots and celery.
Cook until just barely softened.
Add the broth and bring to a simmer.
Add egg noodles and bring to a boil, simmer just until noodles and vegetables are tender.
At the very end of the cooking time stir in the chicken and corn and add the chopped parsley.
Season with salt and pepper to taste.