Lime Chicken Noodle Soup

• 1 pound Boneless Chicken Breasts
• 1/2 whole Freshly Squeezed Lime
• 2 teaspoons Kosher Salt, Divided Use
• 2 teaspoons Fresh Ground Pepper, Divided Use
• 1 cup Corn Kernels
• 2 Tablespoons Good Olive Oil
• 1 cup Finely Chopped Onion
• 2 cloves Garlic, Minced
• 4 cups Chicken Stock
• 2 cups Water
• 1/2 cups Finely Chopped Fresh Flat Italian Parsley
• 1/2 boxes Rigatoni Pasta, 16 Ounce Box
• 1/2 cups Fresh Grated Parmesan Cheese

1. Boil 1 pound of chicken breasts in a pot of water at a high heat for 20-25 minutes. Cook thoroughly. Once completed, remove chicken from water and let rest on a wooden board for 10 minutes. Once rested,cut chicken into bite sized cubes.
2. In a bowl mix the freshly squeezed lime juice, 1 teaspoon of your salt, and 1 teaspoon of your pepper with the chicken. Let the chicken marinate in the mixture while you move on.
3. Set your oven to broil/roast and place 1 cup of corn kernels onto a cooking sheet. (I used frozen) Place the pan into the oven. Keep an eye on the corn kernels .. they will burn fast! Once browned remove from the oven and set aside.
4. Meanwhile: Using a large stock pot, heat 2 tablespoons of good olive oil and begin to saute onion and garlic. Once onion is translucent in color, add the remaining 1 teaspoon ground pepper and 1 teaspoon salt. Add chicken stock and water, and bring to a complete boil. Then, reduce heat and add parsley and 1/2 of a box of Rigatoni pasta. Once pasta is al dente (use the timing for al dente provided on the package instructions if you need it), add the chicken mixture with juices and the roasted corn. Let the soup cook for 10 more minutes on simmer.
5. Serve warm with a few sprinkles of parmesan cheese.

chicken breasts, freshly squeezed lime, kosher salt, fresh ground pepper, kernels, olive oil, onion, garlic, chicken, water, italian parsley, rigatoni pasta, parmesan cheese

Taken from tastykitchen.com/recipes/soups/lime-chicken-noodle-soup/ (may not work)