Fall Corn Rotisserie Chicken Soup recipe

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Ingredients

4 ears corn
2 (32 ounce) containers chicken broth
2 tablespoons olive oil
1 onion, chopped
½ teaspoon poultry seasoning
salt and pepper to taste
5 carrots, peeled and chopped
1 sweet potato, chopped
10 small (3 ounce) potatoes (such as Klondike®), peeled and chopped
1 ½ teaspoons white sugar
1 teaspoon chicken bouillon
1 pound chopped rotisserie chicken

Nutrition Info

244.8 calories
carbohydrate: 34.6 g
cholesterol: 31.8 mg
fat: 7.2 g
fiber: 5.1 g
protein: 11.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 982.7 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Stir rotisserie chicken into soup and simmer 5 minutes more.

Recipe Yield

10 servings

Recipe Note

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!

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