Corn and Chicken Soup

Name: Corn and Chicken Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 6 black peppercorns; 1 carrot, peeled and sliced; 1 stalk celery, chopped; 907 grams whole chicken, skinless and cut into pieces; 227 grams creamed corn; 1 onion, chopped; 4 servings salt and pepper to taste; 946 milliliters water, or as needed

Corn and Chicken Soup is a gluten free, dairy free, and whole 30 main course. One serving contains 548 calories, 44g of protein, and 34g of fat. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of bay leaf, celery, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe.

Instructions

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.

Ingredients you will need

Peppercorns

Bay Leaves

Whole Chicken

Carrot

Celery

Pepper

Onion

Stock

Water

Salt

Equipment you will use

Sauce Pan

Wok

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.

Ingredients you will need

Cooked Chicken