Corn and Chicken Soup Recipe

Ingredients
<br>- 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
<br>- 1  onion, chopped
<br>- 1  carrot, peeled and sliced
<br>- 1 stalk celery, chopped
<br>- 6  black peppercorns
<br>- 1  bay leaf
<br>- salt and pepper to taste
<br>- 1 quart water, or as needed
<br>- 1 (8 ounce) can creamed corn
<br><p></p>Directions
<br>step 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.
<br>step 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.
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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

Directions
step 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.
step 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.

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