Corn and Chicken Soup recipe

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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 bay leaf
salt and pepper to taste
1 quart water, or as needed
1 (8 ounce) can creamed corn

Nutrition Info

412.7 calories
carbohydrate: 15.5 g
cholesterol: 124.5 mg
fat: 20.4 g
fiber: 2 g
protein: 41.1 g
saturatedFat: 5.7 g
servingSize: -
sodium: 291.3 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.

  2. Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

Recipe Yield

4 servings

Recipe Note

Sprinkle with chopped parsley or chives.

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