Sweet and savory rotisserie chicken and vegetable soup. The trick is making a sweet corn broth with the corncobs cooked in chicken broth. This unique soup is my family's favorite! Even my picky toddler loves it!
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
245 Calories
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.
Ingredients
1 onion, chopped
2 tablespoons olive oil
salt and pepper to taste
1 ½ teaspoons white sugar
½ teaspoon poultry seasoning
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
