Sprinkle with chopped parsley or chives.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

412.7 calories; protein 41.1g 82% DV; carbohydrates 15.5g 5% DV; fat 20.4g 31% DV; cholesterol 124.5mg 42% DV; sodium 291.3mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/02/2008
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 for a rainy day like today. After I took the photo I couldn't help but add some risoni soup noodles to make it more of a meal instead of just a broth. Read More
(16)

Most helpful critical review

Rating: 3 stars
08/24/2009
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 submitted I won't be using it again. Read More
(4)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/02/2008
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 for a rainy day like today. After I took the photo I couldn't help but add some risoni soup noodles to make it more of a meal instead of just a broth. Read More
(16)
Rating: 4 stars
04/14/2009
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 for 20 minutes. After straining I saved the chicken the broth added a couple of carrots frozen corn instead of creamy and fresh cilantro. Delicious I like the fact that is a broth base recipe. Read More
(9)
Rating: 4 stars
11/10/2009
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 before adding water to add a flavorful base. Read More
(7)
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Rating: 3 stars
08/24/2009
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 submitted I won't be using it again. Read More
(4)
Rating: 5 stars
12/04/2012
I've made this recipe several times and it's one of my favorite soups. I leave the onions in though and just fish out the peppercorns and bay leaf. For me the shredding of the chicken is a lot of work because I think the soup tastes better if the pieces are very thin but it's so worth it. Read More
(1)