Corn and Chicken Soup recipe
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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
Nutrition Info
- 412.7 caloriescarbohydrate: 15.5 gcholesterol: 124.5 mgfat: 20.4 gfiber: 2 gprotein: 41.1 gsaturatedFat: 5.7 gservingSize: -sodium: 291.3 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Corn and Chicken Soup
Directions
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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.