Name: Fall Corn Rotisserie Chicken Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 servings
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

Directions

Step 1

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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Step 2

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.
Step 3

Stir rotisserie chicken into soup and simmer 5 minutes more.

Nutrition Facts

Per Serving:

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

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Ingredients

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Nutrition Facts

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Ingredients

Directions

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