Chicken Corn Soup
- 1 Tbsp. olive oil
- 3 celery stalks, chopped
- 1 large onion, chopped
- 4 cups cooked shredded chicken – Check out my How To Roast A Chicken article for instructions to the chicken that I used in this soup.
- 2 – 1 lb. bags of frozen corn, you could also use canned, but I prefer frozen. My mom always adds a can of creamed corn for some variety.
- 1 tsp salt
- 1/2 tsp pepper
- 2 – 3 quarts Homemade Chicken Stock. You could also use store bought if you don’t have homemade. This makes a very thick hearty soup, so use the amount of stock to suit your desired thickness.
1. Over medium heat, add olive oil to soup pot. Add the onions and celery and stir until vegetables are soft. About 5 minutes.
Freezer Recipe: This soup freezes really well. I make this recipe and serve for dinner and then freeze what’s left over in 32 oz containers. I also freeze it when it is really thick and then add some stock when I am cooking it at a later date to thin it out a bit.