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Corn and Chicken Soup
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Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
60 minutes
60 minutes
Creamy corn soup with chicken made from scratch.
Ingredients:
- 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
- 1 onion, chopped
- 1 carrot, peeled and sliced
- 1 stalk celery, chopped
- 6 black peppercorns
- 1 quart water, or as needed
- 1 (8 ounce) can creamed corn
Instructions:
- Heat a large saucepan or wok over medium heat. Add chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper, and water. Bring to a boil, then simmer for 30 minutes. Strain stock and set aside the chicken.
- Add the strained stock back to the pot and mix in the creamed corn. Bring to a boil, then lower the heat and simmer for 5 minutes. Shred the cooked chicken and stir it into the pot. Heat everything through.
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