chicken corn soupSubmitted by: LEFTSOX
IntroductionThis is my version of chicken corn soup, normally you might want chicken breasts for less fat but I only had chicken leg quarters on hand This is my version of chicken corn soup, normally you might want chicken breasts for less fat but I only had chicken leg quarters on hand
1- Bag (10 pounds) leg quarters
1- White onion chopped
1- Bunch of Celery - chopped
4 - 12oz cans Yellow sweet corn
4 - Hard boiled eggs
12 - cups water - you may need to add some here and there while boiling
1 - Small box of Orzo (Pasta) to help thicken the soup
Salt and pepper
Bring water to a boil in large stock pot. Add in chicken and salt and pepper to taste. Boil at a lower temp until chicken is cooked and falling off the bones. Remove chicken place aside to cool.
In separate pot bring enough water to boil and hard boil four large eggs. let cool completely.
Bring large pot to slow boil again and add corn, onion, celery, you can also add parsley, garlic or any other seasonings you may like. Cook for about an hour.
Add Orzo and boil until cooked. At the same time, remove skin and bones from chicken and pull into strings, add the chicken back into the pot, add in diced egg. Reduce heat and serve when ready.
You can leave this soup on the stove all day for a warm treat
serves between 12 and 16 depending on your soup bowls.
Number of Servings: 16
Recipe submitted by SparkPeople user LEFTSOX.