FALL CORN ROTISSERIE CHICKEN SOUP

Fall Corn Rotisserie Chicken Soup image

Sweet and savory rotisserie chicken and vegetable soup. The trick is making a sweet corn broth with the corncobs cooked in chicken broth. This unique soup is my family's favorite! Even my picky toddler loves it!

Provided by Christine Lofton

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h35m

Yield 10

Number Of Ingredients 12

Ingredients

4 ears corn
2 (32 ounce) containers chicken broth
2 tablespoons olive oil
1 onion, chopped
½ teaspoon poultry seasoning
salt and pepper to taste
5 carrots, peeled and chopped
1 sweet potato, chopped
10 small (3 ounce) potatoes (such as Klondike®), peeled and chopped
1 ½ teaspoons white sugar
1 teaspoon chicken bouillon
1 pound chopped rotisserie chicken

Steps:

Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium, cover, and cook 30 minutes. Drain.
Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add carrots and cook, stirring frequently, 5 more minutes. Add broth. Stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring soup to a boil, reduce heat to medium, and simmer about 20 minutes.
Stir rotisserie chicken into soup and simmer 5 minutes more.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 34.6 g, Cholesterol 31.8 mg, Fat 7.2 g, Fiber 5.1 g, Protein 11.7 g, SaturatedFat 1.4 g, Sodium 982.7 mg, Sugar 7.2 g