Mom’s Classic Chicken Corn Soup

During the fall and winter seasons I make a lot of homemade soups and stews. They’re easy-to-make and a warm you up on a chilly day. When I make mom’s classic chicken corn soup I make a large batch of it so that can enjoy leftovers the next day. If you’re not into leftovers…you can certainly freeze it for later on. It does freeze well.

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Time Saving Tips – Cook up your chicken the day before. Tear it off the bone and refrigerate. You can prepare the chopped onions, celery and carrots the day before too. Just refrigerate until the next day in an airtight container. This recipe utilizes hard-boiled eggs, so boil them up ahead of time, so that they’re ready to go when you prepare the recipe.

Mom’s 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
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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