Chicken Corn Soup

Chicken Corn Soup is a winter staple around our house. I think it has a PA Dutch origin; many fire halls and churches serve it during their fundraiser meals. I grew up on it with the corn coming from my grandparents' corn fields. I think of them every time I eat it. Unfortunately they don't farm anymore, so I have to buy the corn from the grocery store, but this hearty soup is still one of my favorites.

Chicken Corn Soup

• 1 Tbsp. olive oil
• 3 celery stalks, chopped
• 1 large onion, chopped
• 4 cups cooked shredded chicken - Check out my How To Roast A Chicken article for instructions to the chicken that I used in this soup.
• 2 - 1 lb. bags of frozen corn, you could also use canned, but I prefer frozen. My mom always adds a can of creamed corn for some variety.
• 1 tsp salt
• 1/2 tsp pepper
• 2 - 3 quarts Homemade Chicken Stock. You could also use store bought if you don't have homemade. This makes a very thick hearty soup, so use the amount of stock to suit your desired thickness.

1. Over medium heat, add olive oil to soup pot. Add the onions and celery and stir until vegetables are soft. About 5 minutes.

2. Add the cooked chicken, corn, salt, pepper, and chicken stock. Bring to a boil. Reduce heat and simmer for about 30 minutes.

This soup goes well with a salad, homemade applesauce and homemade bread. Enjoy!

** ps: This soup freezes really well. I make this recipe and serve for dinner and then freeze what's left over in 32 oz containers. I also freeze it when it is really thick and then add some stock when I am cooking it at a later date to thin it out a bit.

Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers

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