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I added parsley to suit myself and instead of water I substituted Swansons Chicken Broth... this has got to be some of the best soup I ever tasted. I used frozen yellow & white baby corn 16 oz. bag and I was told afterward that an additional can of cream corn may have brought the flavor of the corn out better. I made enough for a church "Soup-er Bowl", 36 servings and used 14 lbs of chicken, 48 cups of chicken broth and 3 lbs of corn. DELICIOUS!
Date Posted: Feb. 20, 2007
Photography Notes: Crude photo, in a hurry to deliver soup and lighting certainly no good. Tried to block shadows and glare and I sacrificed quality.
Photographer:
Cooking Level: Intermediate
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