Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet and savory rotisserie chicken and vegetable soup. The trick is making a sweet corn broth with the corncobs cooked in chicken broth. This unique soup is my family's favorite! Even my picky toddler loves it!

Recipe Summary test

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

245 calories; protein 11.7g; carbohydrates 34.6g; fat 7.2g; cholesterol 31.8mg; sodium 982.7mg. Full Nutrition
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