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Chicken Corn Soup

food.master's picture
Ingredients
  Chicken 3 1⁄2 Pound, cut up (1 In Number)
  Onion 1 Large, finely chopped
  Carrots 2 Medium, finely chopped
  Celery stalks 3 , finely chopped
  Russet potato 8 Ounce, peeled and diced (1 Medium Sized)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Canned tomato sauce 1⁄4 Cup (4 tbs)
  Canned chicken broth 29 Ounce (2 Cans Of 14 1/2 Ounce Each)
  Canned cream style corn 17 Ounce (1 Can)
  Zucchini 8 Ounce, cut lengthwise into quarters, then thinly sliced (Medium Sized)
  Salt To Taste
  Pepper To Taste
Directions

Rinse chicken, pat dry, and set aside.
In a 4-quart or larger electric slow cooker, combine onion, carrots, celery, potato, and 3 tablespoons of the parsley.
Add chicken, then pour in tomato sauce and broth.
Cover and cook at low setting until chicken and potato are very tender when pierced (7 1/2 to 8 hours).
Lift out chicken and let stand until cool enough to handle.
Meanwhile, skim and discard fat from broth mixture.
Stir corn into broth mixture; increase cooker heat setting to high.
Cover and cook for 15 more minutes.
Remove and discard bones and skin from chicken; tear meat into bite-size shreds.
Add chicken and zucchini to soup; cover and cook until zucchini is just tender to bite (10 to 15 more minutes).
Season soup to taste with salt and pepper.
Sprinkle with remaining 1 tablespoon parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
500 Minutes
Ready In: 
505 Minutes
Servings: 
4

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