Fall Corn Rotisserie Chicken Soup

Name: Fall Corn Rotisserie Chicken Soup
Total time: 95
Yield: 10
Ingredients: 4 ears corn; 2 (32 ounce) containers chicken broth; 2 tablespoons olive oil; 1 onion, chopped; ½ teaspoon poultry seasoning; salt and pepper to taste; 5 carrots, peeled and chopped; 1 sweet potato, chopped; 10 small (3 ounce) potatoes (such as Klondike®), peeled and chopped; 1 ½ teaspoons white sugar; 1 teaspoon chicken bouillon; 1 pound chopped rotisserie chicken

Recipe by Christine Lofton from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

10 servings

•

4 ears corn
•

2 (32 ounce) containers chicken broth
•

2 tablespoons olive oil
•

1 onion, chopped
•

½ teaspoon poultry seasoning
•

salt and pepper to taste

•

5 carrots, peeled and chopped
•

1 sweet potato, chopped
•

10 small (3 ounce) potatoes (such as Klondike®), peeled and chopped
•

1 ½ teaspoons white sugar
•

1 teaspoon chicken bouillon
•

1 pound chopped rotisserie chicken

Instructions

Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium, cover, and cook 30 minutes. Drain.
Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add carrots and cook, stirring frequently, 5 more minutes. Add broth. Stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring soup to a boil, reduce heat to medium, and simmer about 20 minutes.
Stir rotisserie chicken into soup and simmer 5 minutes more.