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At home in Pennsylvania this soup is really popular, and whenever I’m hungry for home I make Chicken Corn Soup. There isn’t anything simpler, but it’s sweet and comforting and hearty without being heavy.
As My Little Man moved from being a toddler into the preschool years, I began to make soup again (I unconsciously avoided them before that – maybe because it was just too difficult to feed to young children). To my dismay, he abhorred soup and complained about each and every variety – except this one. As a corn addict, he thought this soup was awesome. I crushed crackers in it to make it easier for him to eat, and he cleaned his bowl each and every time.
Chicken Corn Soup
2014-08-04 20:58:30
Nutrition Facts
Serving Size
953g
Amount Per Serving
Calories 619
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 73mg
24%
Sodium 1624mg
68%
Total Carbohydrates 116g
39%
Dietary Fiber 9g
37%
Sugars 25g
Protein 40g
Vitamin A
13%
Vitamin C
53%
Calcium
5%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- chicken - I like to use split chicken breasts
- several cups of corn - I use the corn that we bagged and froze last summer
- water
- salt and pepper to taste
- 1 can of creamed corn (optional)
Instructions
- Boil your chicken. I put it in a Dutch oven and bring it to a boil, then turn it down and let it simmer for an hour. This will both cook your chicken and create yummy broth for your soup, all at the same time.
- Remove the chieken from the broth.
- Cool the chicken, then shred with forks.
- Chill the broth. I just put the whole pot in the fridge until the next day.
- Skim the fat off the top of the broth. This can be done easily with a slotted spoon or a spider.
- Return the pot to the stovetop. Add the chicken back into the broth, adding a cup or two of water if necessary.
- Add the corn to the pot. If you'd like it to be a bit thicker and sweeter, add canned creamed corn. (My husband prefers it this way.)
- Let your soup simmer for about ten minutes and serve with crackers.
A Nest in the Rocks http://anestintherocks.com/
I love to make this soup as we head into spring. The sweet corn flavor just promises summer and warm days ahead!
What’s your favorite meal for these back-and-forth spring days??
