Corn and Chicken Soup

Name: Corn and Chicken Soup
Total time: 60
Yield: 4
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

Recipe by Morris from allrecipes.com

Lunch 60 Mins.

Ingredients

4 servings

•

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.