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Katie's Cucina » Chicken

Chicken and Corn Soup

Published: Jan 5, 2012 · Modified: Jul 1, 2020 by Katie · This post may contain affiliate links

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I am a soup fanatic… I could live on soup. As a kid, I preferred to eat soup for breakfast instead of waffles! In the dog days of Florida summers you will still find me eating soup! I typically try to make at least one pot of homemade soup each week. Most of the times it’s my go-to recipes that I’ve made for years now, and other times I’m working on a new recipe! I am always looking for new soup recipes, and even better crock pot recipes. This soup reminded me of a soup I had when I visited Austin, Texas last February. I went to a super authentic tex-mex restaurant and ordered the chicken soup. It just so happened to be sleeting in Texas while I was there and this Florida girl was freezing! I had never had an ear of corn in my soup before until that day. I must admit… it gave great flavoring to both the soup and the ear of corn, and from that point on I was hooked! This is a very basic chicken soup recipe, so if you are looking for bold flavors you may be disappointed and will definitely want to add more spices. You’ll notice that this is a pretty simplistic pot of soup, but a delicious one none-the-less!



Adapted from: Rachael Ray Magazine, Oct 2011

Chicken and Corn Soup
#ratingval# from #reviews# reviews
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Author: Katie Jasiewicz of Katie’s Cucina Adapted from Rachael Ray Magazine, Oct 2011
Prep time: 30 mins
Cook time: 8 hours
Total time: 8 hours 30 mins
Serves: 6
Ingredients
  • 1 lb yukon gold potatoes, peeled and cut into cubes
  • 1 lb sweet potatoes, peeled and cut into cubes
  • 1 whole chicken
  • 4 cups chicken broth
  • 4 scallions
  • 1 medium white onion, diced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon maggie seasoning
  • 3 ears corn, cut into 3-inch pieces
  • ¼ cup chopped cilantro
  • 2 avocados, cubed
  • tbsp sour cream *for each bowl of soup
  • ¼ cup chopped cilantro
Instructions
  1. Place the yellow potatoes and sweet potatoes into a crock pot followed by chicken, broth, scallions, onion, and garlic. Add 4 cups water then season the pot with salt, pepper, and maggie seasoning. Tuck the corn around the chicken. Cover and cook on low heat for 8 hours.
  2. Transfer the chicken to a shallow bowl. Using a large slotted spoon run it through the soup pot a few times to make sure no bones have fallen into your soup! Using a fork carefully begin pulling the meat off the bone. Once you’ve picked all the meat off the bone discard the carcass and place the chicken back in the crock pot. Stir in a ¼ cup of cilantro. Serve each bowl of soup with cubed avocados, dollop of sour cream, and more fresh cilantro.
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Kerri

    January 07, 2013 at 6:11 am

    What is “Maggie” seasoning? I have never head of it before.

    Reply
    • Katie

      January 07, 2013 at 10:08 pm

      Hi Kerri, Thank you for stopping by Katie’s Cucina. Here is a link to Maggie Seasoning. We use the liquid form: http://www.nestleusa.com/Brands/Culinary/Maggi-Seasonings.aspx

  2. Anyomous

    December 15, 2012 at 5:52 pm

    I made this soup for my parents it was really easy and everyone liked it. So easy a teen can make it!

    Reply
    • Katie

      December 18, 2012 at 9:25 am

      I’m glad you enjoyed the soup!

  3. kokocooks

    January 16, 2012 at 10:47 pm

    This soup looks great! Can't wait to try it. Beautiful pictures.

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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