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Homemade Chicken & Corn Soup

3 WWPP Posted by 3 years ago 6 Comments

The other day I made a whole chicken on the grill in pieces. It was delicious! Just a little BBQ sauce and an open flame is all I need to make The Husband happy in the dinner department.

I also picked up a few ears of corn from the grocery store. They aren’t in season locally yet but when I saw them I couldn’t resist. Nothing says, “Hello Summer!” like corn on the cob and BBQ chicken.

After dinner I couldn’t bring myself to just throw out the chicken bones. It just seems like such a waste. We also had one thigh and one leg leftover. Instead of saving those I decided to through them in a pot with the rest of the bones and make a fun summer stock for some homemade soup.

What makes it “summery?”

Corn cobs!

That’s right I threw the cobs right in the pot!

Homemade Chicken & Corn Soup - the ingedients

Now this may be old hat for some of you but I never thought of doing this before. Ever. I’m not sure why?! It just never occurred to me.

Well I’m glad I gave it a shot! The result was delicious! You could taste the corn but it didn’t overpower the chicken. Both flavors complimented each other so well. Homemade Chicken & Corn Soup

I ended up making a simple Chicken and Corn Soup with the broth but you could really use it for anything. Let me walk you through what I did in hopes it inspires you to try something similar.

The Stock

  • Chicken Bones from whole chicken (with some meat still attached)
  • 1/2 red onion (with skin)
  • 2 Carrots
  • 2 Corn cobs without the kernels
  • Bottom of the head of celery plus the hearts
  • Water

Put everything in a pot. Fill water about 2 inches over the bones and other ingredients. (note: they float. :)

Homemade Chicken & Corn Soup - step 1

Bring to a boil. Cover and continue to boil for about an hour. The water level should go down about an inch.

Lower to a simmer and continue to cook for at least 4 hours. I leave mine on simmer overnight and wake up to this…

Homemade Chicken & Corn Soup - step 2

Shut off the heat, let cool for a bit and then drain the broth through a tight colander.

Homemade Chicken & Corn Soup - step 3

Remove any chicken (I ended up with about 6 oz) then throw away the bones and cooked veggies.

The Soup

  • 1 sweet onion
  • 1 red bell pepper
  • 1 green bell pepper
  • Leftover chicken from the stock
  • 1 15oz can of corn drained
  • Stock from above

Saute the onion and peppers with a little non-stick cooking spray in a large pot. Add the cooked chicken.

Homemade Chicken & Corn Soup - step 4

Add the stock from above (I had just about 9 cups) and a can of corn without the liquid.

Keep on high until just boiling then lower to a simmer until you are ready to eat! I had a bowl right away. I couldn’t wait.

Have you ever thrown the cobs in a stock pot before?

Homemade Chicken & Corn Soup - step 5

It was delicious!

Nutritional information is tough to calculate on homemade soups in my opinion, but I’ll estimate based on generic chicken stock. Here’s what I ended up with.

Servings Amt per Serving
11 1 cup
Calories Fat Fiber WWPs
120 4g 1g old: 2.5 new: 3
Sugar Sat Fat Carbs Protein
4g 1g 11g 9g

See other recipes using: chicken, green pepper, onion, red pepper, stock


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Discussion

There are 6 comments so far. Join in on the conversation.

    Diane in Wisconsin

    May 1, 2012

    Sounds delightful! Reply

    Tina

    May 4, 2012

    It looks SO good .. (but I don't know if I'd enjoy it as much knowing my family gnawed the heck out of the corn and chicken bones before I threw it in the pot). That makes me a lame-o germ-a-phone, I know, lol. Reply

    roni

    May 4, 2012

    lol I get that but it boiled for an HOUR. I'm pretty sure no cooties could survive that. ;) Reply

    Amy @ A Little Nosh

    May 6, 2012

    Can't say that it ever occurred to me to add the cob to a stock, either! Reply

    Lindsay

    May 8, 2012

    Would you need to add any seasonings or does the stock provide most of the flavor? Reply

    roni

    May 10, 2012

    I was SHOCKED how flavorful it was. The long boil and long simmer time really pulls out a lot of flavor! I didn't had anything besides what was listed. Reply

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