I love making a variety of soups and stews for my family to enjoy and today I thought I would share my Classic Chicken Corn Soup recipe with all of you.
If you are pressed for time in the evenings you can cook up your chicken and hardboil your eggs the day before and then refrigerate until you are ready to prepare your soup. This soup freezes really well so you can double all of your ingredients and make a huge pot of it and freeze some for later use.
When I make it for my family I always make a homemade muffin or bread to go along with it. If you want to stay with the corn theme…go for a good cornbread or cornbread muffin.
Classic Chicken Corn Soup Recipe
2-3 large boneless chicken breasts, cooked and diced
2-3 cups chicken stock
1 to 1 1/2 cups of water
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
6 cups of frozen corn, thawed
1-2 tablespoons parsley
1-2 teaspoons salt
1 teaspoon ground black pepper
3 large hardboiled eggs, sliced
In a large stockpot combine together all of the above ingredients. Bring the soup up to a full boil and then reduce heat. Cover and simmer soup over medium heat for 30-40 minutes or until done.
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