Ingredients1 h servings 413 cals
- 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.
Per Serving: 413 calories; 20.4 g fat; 15.5 g carbohydrates; 41.1 g protein; 124 mg cholesterol; 291 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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 fo...
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 ...
Maybe this was too simple for me, it lacked something and was very bland. I added some chicken bouillion to it and more salt and pepper. Even with the modifications after trying it as submitte...