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Corn and Chicken Soup

Corn and Chicken 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
  • 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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