Chicken Corn Soup

This is by far the most requested soup at my house.  One of the best things about this is that we use corn from our garden or my husband's families' farm.  We freeze tons each year for the winter months.  I usually add 2 packages to each pot of soup, each being about 2.5-3 cups.  I typically roast a whole chicken every few months, pull apart the meat and freeze in small, meal sized portions.  I use the carcass to make chicken stock.  Those are key elements to make this soup quick and easy!

I am going to try to get this into recipe form, although most of the time I just throw things together. 

Chicken Corn Soup

8 cups chicken stock

3-4 carrots, chopped

2 onions, chopped

2-3 cups cooked, shredded chicken

5-6 cups corn kernels

1 cup milk

garlic, salt, pepper to taste

Simmer the carrots and onion in stock until tender.  Add corn and chicken.  Stir in milk and spices.  Add water if you would like a thinner soup.  Heat soup until hot.  Serve with bread, biscuits, or grilled cheese!

This makes a big pot so you can have leftovers for another meal or freeze some for another day.  I hope you enjoy this as much as we do!