1TBSPfresh thyme leaves or 2 tsp dried thyme leaves
*you can omit thyme altogether if you'd like.
1/2tspLawry's seasoned saltor other seasoned salt, or plain salt
1/4tspground black pepper
2-3Cfreezer corn don't drain or 1 can of corn, drained of 1/2 the liquid in the can
4 Cchicken stockhomemade or canned
1/2lb1/2 a box of Cellentani/Cavatappi noodles, cooked to al dente in boiling salted water, drained
2-3Ccooked chickenchopped, shredded etc. (rotisserie, grilled, baked... you choose!)
1/2Cheavy cream whole or 2% milk work too
In a large stock pot over medium heat, add butter, olive oil and onion. Cook for 4 minutes, add carrot, celery, thyme, seasoned salt and pepper. Cook for 3 minutes, stirring frequently, until vegetables are crisp-tender. Add corn and cook 1 minute while stirring. Add chicken stock. Combine cornstarch and water to make a 'slurry' (this will slightly thicken your soup), add to soup mixture and bring to a boil. When boiling, add cooked noodles and chicken. Continue boiling for 2 minutes to meld flavors. Remove from heat, add cream and season to taste. Serve immediately, with garlic bread as a side. Leftovers can be stored in refrigerator for 3-4 days. Soup will thicken in refrigerator.
After adding the corn, I cook the mixture a bit to concentrate the corn flavor in the soup.