During the fall and winter season, I like to make a lot of stews and soups for our family dinners. What I really like about soups & stews is that they’re easy to prepare, affordable to make and they can really fill your belly up. In other words, they’re tasty and filling. In most cases, you can make double batches and freeze your second batch for later use.
The recipe that I’m sharing with all of you today is my daughter’s recipe for homemade chicken corn soup. When I make it, I will typically serve it alongside some homemade bread, rolls or muffins.
Homemade 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
1/4 cup carrots, finely chopped
6-7 cups of frozen corn, thawed
1-2 tablespoons parsley
1-2 teaspoons salt
1 teaspoon ground black pepper
4 large hard boiled 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 low to medium heat for 45 to 50 minutes or until done.
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I have never tried to add hard boiled eggs to any soup. It should give the soup a nice flavor and the corn adds both creaminess and sweetness.
I’m intrigued by the idea of putting hard boiled eggs in a soup! I’ve had egg drop soup, which is a whole different thing. I imagine they add a nice texture, as well as the extra flavor and nutrition. I’m pinning this so I’ll remember to try the next time I’m looking for a soup to make. Thanks!
This would be great today. It’s starting to get pretty cold here again. (We had a week of strangely warm temps in the 60s.)