Corn and Chicken Soup

 

Corn and Chicken 

                                                    

ingredients

 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces

 1 onion, chopped

 1 carrot, peeled and sliced

 1 stalk celery, chopped

 6 black peppercorns

 1 bay leaf

 salt and pepper to taste

 1 quart water, or as needed

 1 (8 ounce) can creamed corn

Directions

Step 1

In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.

Step 2

Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

Per Serving: 413 calories; protein 41.1g; carbohydrates 15.5g; fat 20.4g; cholesterol 124.5mg; sodium 291.3m