CHICKEN CORN SOUP RECIPE RECIPES

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CHICKEN CORN SOUP RECIPE - FOOD.COM



Chicken Corn Soup Recipe - Food.com image

This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup onion, chopped
7 boneless skinless chicken thighs, chopped
4 tablespoons butter
4 tablespoons flour
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 (13 1/2 ounce) cans coconut milk
2 (15 1/4 ounce) cans sweet corn
1 (14 ounce) can chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Accent seasoning

Steps:

  • In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
  • Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
  • Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
  • Serve.

Nutrition Facts : Calories 627.4, FatContent 39.5, SaturatedFatContent 27.7, CholesterolContent 87.2, SodiumContent 1530.9, CarbohydrateContent 48.9, FiberContent 7.4, SugarContent 14.9, ProteinContent 27.1

OLD FASHIONED CHICKEN CORN SOUP RECIPE - FOOD.COM



Old Fashioned Chicken Corn Soup Recipe - Food.com image

This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 quarts, 12 serving(s)

Number Of Ingredients 8

4 lbs chicken
4 quarts cold water
1 onion, chopped
1/2 cup celery, chopped
2 1/2 cups corn
2 hard-boiled eggs (diced or sliced)
1 tablespoon salt
pepper

Steps:

  • Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
  • When chicken is done, remove to cutting board until cool enough to debone.
  • While chicken is cooling, strain broth through a fine sieve.
  • Debone chicken and cut meat into bite-sized pieces. Set aside.
  • Add corn (frozen works fine)to broth and bring to a boil.
  • Add celery and seasonings.
  • Cook for 5 minutes.
  • Add chicken and eggs.
  • Cover and cook gently for 5 minutes.
  • NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
  • SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
  • NOTE: This freezes well if you have not added noodles.

Nutrition Facts : Calories 372.1, FatContent 24.1, SaturatedFatContent 6.9, CholesterolContent 144.5, SodiumContent 711.1, CarbohydrateContent 7.6, FiberContent 1, SugarContent 2, ProteinContent 30.4

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