Parmesan Cheese Rind (optional but highly recommended)
64 oz. Homemade or Store Bought chicken stock
Noodles or pasta for serving if desired
Grated Parmesan or Romano cheese for serving if desired
Instructions
Heat the olive oil in a stockpot or dutch oven. Season the chicken and cook on both sides until it starts to brown, about 4-5 minutes per side. Set chicken aside.
In the same pan, add the bacon and cook until it starts to color.
Add onions to the pan, season with salt & pepper and cook stirring, for 4 minutes.
Add the garlic to the pan and cook for 1 minute.
Add the carrots, celery, red pepper and italian seasoning to the pan. Season again with salt & pepper. Cook for 5 minutes.
Return the chicken to the pan with any juices, add the parmesan rind and chicken stock. Stir well. Simmer for 30-45 minutes.
Remove the chicken and shred or cut into bite size pieces and then return to the pan.
Add the corn until warmed through.
I like to serve with whole wheat or regular egg noodles. Cook the noodles on the side, do not add them to the pan or they will fall apart and get soggy. Sprinkle the bowl with grated cheese.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/14/homemade-chicken-soup/