Corn and Chicken Soup

Stock made with a whole chicken and vegetables is strained and combined with creamed corn and the cooked chicken meat in this simple soup.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 413 Calories

Ingredients

• 1 onion, chopped
• salt and pepper to taste
• 1 bay leaf
• 1 stalk celery, chopped
• 1 (8 ounce) can creamed corn
• 1 carrot, peeled and sliced
• 6 black peppercorns
• 1 quart water, or as needed
• 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces

Recipe Instructions

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.