Chicken, Corn & Potato Soup
2002-05-13- Course: Soups & Salads
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
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A thick, hearty comfort soup.
Ingredients
- 1 chicken fryer
- 2 (15 oz) cans tomato sauce
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cups frozen corn
- 3 to 4 potatoes, peeled and cut in quarters
- Salt & pepper to taste
Directions
Step 1
Boil whole chicken until cooked. Remove from pot and set aside to cool.
Step 2
Add tomato sauce, onion, bell pepper and corn to the broth water. Cook over low to medium heat for 1 hour.
Step 3
While that's cooking, remove the skin and debone the chicken. Cut in pieces, chunks or shred by hand.
Step 4
About 15-20 minutes before soup is done, add the seasonings, potatoes and chicken. The soup is done when the potatoes are cooked. Another variation is to add cooked broad noodles (in place of potatoes) and tarragon seasoning just before turning the heat off.
Average Rating
(5 / 5)
2 people rated this recipe
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