Fall Corn Rotisserie Chicken Soup

Sweet and savory rotisserie chicken and vegetable soup. The trick is making a sweet corn broth with the corncobs in chicken broth.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 245 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 (32 ounce) containers chicken broth
• 1 sweet potato, chopped
• 4 ears corn
• 1 teaspoon chicken bouillon
• 5 carrots, peeled and chopped
• 10 small (3 ounce) potatoes (such as Klondike®), peeled and chopped
• 1 pound chopped rotisserie chicken
• 0.5 teaspoon poultry seasoning
• 1.5 teaspoons white sugar

Recipe Instructions

Step 1

Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium, cover, and cook 30 minutes. Drain.

Step 2

Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add carrots and cook, stirring frequently, 5 more minutes. Add broth. Stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring soup to a boil, reduce heat to medium, and simmer about 20 minutes.

Step 3

Stir rotisserie chicken into soup and simmer 5 minutes more.