Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Corn and Chicken Soup 4.0 (6) 6 Reviews 4 Photos Sprinkle with chopped parsley or chives. Recipe by Morris Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 413 Calories 20g Fat 16g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 413 % Daily Value * Total Fat 20g 26% Saturated Fat 6g 29% Cholesterol 125mg 42% Sodium 291mg 13% Total Carbohydrate 16g 6% Dietary Fiber 2g 7% Total Sugars 4g Protein 41g Vitamin C 5mg 27% Calcium 50mg 4% Iron 3mg 15% Potassium 466mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved