Chicken Corn Soup
boneless, skinless chicken breast, 16 oz (4 breasts)
Chicken Broth, 96 fl oz (I use Swanson's)
Apple Cider Vinegar, 1 cup (or to taste)
Soy Sauce, .25 cup (too taste, can use low sodium)
Garlic powder, 4 tbsp (or to taste)
Yellow Sweet Corn, Frozen, 2 cup kernels
For a more filling soup, serve over rice.
Or for thicker soup, add 1 can of creamed corn.
I also add cayenne pepper, to taste for an added kick.
This is an excellent recipe during cold and flu season; it really seems to help you feel better quick.
Serving Size: 8 dinner servings
Number of Servings: 8
Recipe submitted by SparkPeople user CLOUD_MCBRIDE.