Here in our home we enjoy a good pot of homemade old-fashioned chicken corn soup about every 6-8 weeks. It is a great way for us to use up some of the corn that we harvest from our garden and then freeze for use through out the year. Homemade chicken corn soup really doesn't need a recipe (if you ask me) as you simply through the ingredients together according to your own taste buds.
We like to keep ours pretty simple since it is the way our grandmother's used to make it for us. If you want to save time on making the soup...cook your chicken and hard boil your eggs the night before. When you get home from work, just throw everything together and within 40 minutes your dinner is on the table. This soup freezes well so feel free to double and triple up the ingredients and freeze it (once cooked & cooled) for up to 6 months in your freezer.
Old-Fashioned Chicken Corn Soup Recipe
2-3 large boneless chicken breasts, cooked and diced
2-3 cups chicken stock
1 to 1 1/2 cups of water
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
6 cups of frozen corn, thawed
1-2 tablespoons parsley
1-2 teaspoons salt
1 teaspoon ground black pepper
3 large hard boiled eggs, sliced
In a large stockpot combine together all of the above ingredients. Bring the soup up to a full boil and then reduce heat. Cover and simmer soup over medium heat for 30-40 minutes or until done.
Thursday, May 24, 2012
Old-Fashioned Chicken Corn Soup Recipe
