Recipe by gdewey
"I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing."
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2 (46 fluid ounce) cans
1 (3 pound)
whole rotisserie chicken - skinned, boned, and meat cut into bite-size pieces
1 (16 ounce) package
frozen super-sweet white corn, thawed
dry chicken noodle soup mix
chicken soup base (paste), or more to taste
1 (8 ounce) package
salt and ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Short-Cut PA Dutch Chicken Corn Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 142
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