Add some chopped chives or parsley.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 6 g |
| Sodium | 291 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is just too bland for me. If you’re going to go through the trouble of making your own stock, then make the soup worth it! I used a 14.75 oz can of creamed corn. Also, I ended up adding a can of condensed cream of celery soup, a small can of green chilies and a 15 oz can of corn. Then it was a tasty and hearty soup.
I’ve made this recipe several times and it’s one of my favorite soups. I leave the onions in though, and just fish out the peppercorns and bay leaf. For me, the shredding of the chicken is a lot of work, because I think the soup tastes better if the pieces are very thin, but it’s so worth it.
This was a great recipe! I just added 1/2 a packet of dry chicken soup, which tends to be salty, to balance the sweetness of the corn. I also browned the chicken in olive oil and crushed garlic before adding water to add a flavorful base.
I gave this another try as I thought it was initially too bland. I used 2 chicken thighs with skin removed. I added one package of Lipton chicken noodle soup. I will now use this recipe as the addition of the Lipton soup gave it more flavor.
This soup was very good. I sauteed the onion with olive oil in a pressure cooker and added the water, and all the vegetables including a couple of stalks of brocoli and cauliflower and cooked for 20 minutes. After straining I saved the chicken, the broth, added a couple of carrots, frozen corn instead of creamy and fresh cilantro. Delicious, I like the fact that is a broth base recipe.
I wasn’t expecting the corn to add such sweetness to the soup so it really needed tweaking with salt and pepper to taste. I used 8 chicken legs in the soup which worked well. This was just great for a rainy day like today. After I took the photo I couldn’t help but add some risoni soup noodles to make it more of a meal instead of just a broth.