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Fall Corn Rotisserie Chicken Soup
Fall Corn Rotisserie Chicken Soup
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Sweet corn broth infused rotisserie chicken and vegetable soup. Savory twist with corncob-infused broth.
Ingredients:
  • 4 ears corn
  • 2 (32 ounce) containers chicken broth
  • 2 tablespoons olive oil
  • 0.5 teaspoon poultry seasoning
  • salt and pepper to taste
  • 5 carrots, peeled and chopped
  • 1 sweet potato, chopped
  • 10 small (3 ounce) potatoes (such as Klondike®), peeled and chopped
  • 1.5 teaspoons white sugar
  • 1 teaspoon chicken bouillon
  • 1 pound chopped rotisserie chicken
Instructions:
  • Cut the corn kernels off the cobs into a large bowl with a small bowl placed upside down inside for easy collection. Transfer the cobs into a large saucepan with a lid, add broth, bring to a boil, then reduce heat to medium, cover, and simmer for 30 minutes. Finally, drain the corn.
  • Heat oil in a large pot over medium heat. Saute onion for 8 minutes until softened. Season with poultry seasoning, salt, and pepper. Cook carrots for 5 minutes. Pour in broth; add sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring to a boil, then simmer for 20 minutes.
  • Incorporate succulent rotisserie chicken into the soup and let it simmer for an additional 5 minutes.

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