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Corn and Chicken Soup

SUBMITTED BY: Morris

"Sprinkle with chopped parsley or chives."
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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

DIRECTIONS

  1. 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.
  2. 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.
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 414

  • Total Fat: 20.4g
  • Cholesterol: 124mg
  • Sodium: 292mg
  • Total Carbs: 15.9g
  •     Dietary Fiber: 2.1g
  • Protein: 41.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

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