Chicken Corn Soup is a winter staple at our house. This hearty soup is super easy to pull together AND bonus, it freezes really well. I think this soup has PA Dutch origins since many fire halls and churches serve it during their fundraiser meals.
Chicken Corn Soup
- 1 Tbsp. olive oil
- 3 celery stalks, chopped
- 1 large onion, chopped
- 4 cups cooked shredded chicken – Read How To Roast A Chicken
- 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 store-bought OR Homemade Chicken Stock. 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 the 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 leftover 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.