Recipe information
Ingredients for - Fall Corn Rotisserie Chicken Soup
8. Sweet potato, chopped - 1
9. Potatoes (such as Klondike®), peeled and chopped - 10 small (3 ounce)
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.