Name: Fall Corn Rotisserie Chicken Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Corn - 4 ears; Chicken broth - 2 (32 ounce) containers; Olive oil - 2 tablespoons; Onion, chopped - 1; Poultry seasoning - ½ teaspoon; Salt and pepper to taste - ½ teaspoon; Carrots, peeled and chopped - 5; Sweet potato, chopped - 1; Potatoes (such as Klondike®), peeled and chopped - 10 small (3 ounce); White sugar - 1 ½ teaspoons; Chicken bouillon - 1 teaspoon; Chopped rotisserie chicken - 1 pound

Ingredients for - Fall Corn Rotisserie Chicken Soup

1. Corn 4 ears

2. Chicken broth 2 (32 ounce) containers

3. Olive oil 2 tablespoons

4. Onion, chopped 1

5. Poultry seasoning ½ teaspoon

6. Salt and pepper to taste ½ teaspoon

7. Carrots, peeled and chopped 5

8. Sweet potato, chopped 1

9. Potatoes (such as Klondike®), peeled and chopped 10 small (3 ounce)

10. White sugar 1 ½ teaspoons

11. Chicken bouillon 1 teaspoon

12. Chopped rotisserie chicken 1 pound

How to cook deliciously - Fall Corn Rotisserie Chicken Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

Stir rotisserie chicken into soup and simmer 5 minutes more.