Fall Corn Rotisserie Chicken Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Ingredients
- 4 ears corn 2 (32 ounce) containers chicken broth 2 tablespoons olive oil 1 onion, chopped ½ teaspoon poultry seasoning salt and pepper to taste 5 carrots, peeled and chopped 1 sweet potato, chopped 10 small (3 ounce) potatoes (such as Klondike®), peeled and chopped 1 ½ teaspoons white sugar 1 teaspoon chicken bouillon 1 pound chopped rotisserie chicken
Nutrition Info
- 244.8 caloriescarbohydrate: 34.6 gcholesterol: 31.8 mgfat: 7.2 gfiber: 5.1 gprotein: 11.7 gsaturatedFat: 1.4 gservingSize: -sodium: 982.7 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Fall Corn Rotisserie Chicken Soup
Directions
-
Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium, cover, and cook 30 minutes. Drain.
Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add carrots and cook, stirring frequently, 5 more minutes. Add broth. Stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring soup to a boil, reduce heat to medium, and simmer about 20 minutes.
Stir rotisserie chicken into soup and simmer 5 minutes more.