Corn and Chicken Soup Recipe

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

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Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
413 cal
21%

Fat
20.4 g
31%

Carbs
15.5 g
5%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

Linda

Jun. 1, 2008

"I wasn't expecting the corn to add such sweetness to the soup so it really needed tweaking with salt and pepper to taste. I used 8 chicken legs in the soup which worked well. This was just great for a..." See more rainy day like today. After I took the photo I couldn't help but add some risoni soup noodles to make it more of a meal instead of just a broth. "

Fit&Healthy Mom

Apr. 14, 2009

"This soup was very good. I sauteed the onion with olive oil in a pressure cooker and added the water, and all the vegetables including a couple of stalks of brocoli and cauliflower and cooked for 20 m..." See moreinutes. After straining I saved the chicken, the broth, added a couple of carrots, frozen corn instead of creamy and fresh cilantro. Delicious, I like the fact that is a broth base recipe."

CBEARHONEY

Nov. 10, 2009

"This was a great recipe! I just added 1/2 a packet of dry chicken soup, which tends to be salty, to balance the sweetness of the corn. I also browned the chicken in olive oil and crushed garlic before..." See more adding water to add a flavorful base."

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