Corn and Chicken Soup
Description
Stock made with a whole chicken and vegetables is strained and combined with creamed corn and the cooked chicken meat in this simple soup.
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
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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.