Fall Corn Rotisserie Chicken Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Source:

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.