Chicken & Corn Soup
Serving Size / Yield
10-12 servings
Ingredients
- 1 lg. onion, chopped
- 3-4 ribs celery, thinly sliced
- 2-3 carrots, thinly sliced
- 6 ears fresh corn
- 2-3 C. chicken, cooked and diced
- salt and pepper, to taste
- 1/2 tsp. thyme
- 4 qt. homemade chicken stock
- 2 hard-cooked eggs, chopped
Directions
Warm chicken stock. Add seasonings and prepared vegetables, except corn. Cook for 30-45 minutes to blend flavors and soften vegetables. While soup cooks, blanch corn for 5 minutes in boiling water and cut kernels from cobs. Set aside. Add corn kernels and chicken. Adjust seasonings. Simmer until ready to serve. Garnish soup with hard-cooked eggs.
Serve with: Whole Wheat Oat Bread
