If you are looking for your new favorite soup recipe, this is it. This is such a hearty, soul-warming meal. It is super easy to make, and has lots of nutrients. The title says “Chicken Corn Soup,” but honestly it was so good before I added the corn that I believe you could make it without the corn and it would still be a delicious meal. Very simple to make, and we had plenty for my husband’s lunch and leftovers for me.

Prep time: 10 minutes

Cook time: 25 minutes

Serving amount: 6 servings

Ingredients:

• 5 cups chicken broth
• 1 rotisserie chicken, shredded, skin removed
• 1 large onion, chopped
• 2 medium sized carrots, peeled and chopped
• 1 stock celery, chopped
• 2 small russet potatoes, peeled and diced
• 2 tbsp parsley
• 1/4 cup canned tomato sauce
• 1 can cream style corn
• 1 tbsp garlic, minced
• 1 tsp paprika
• salt & pepper to taste

Begin by shredded your rotisserie chicken, removing all the skin. I use the pre-cooked Traditional style from Walmart. Once shredded, set aside. Proceed with chopping all vegetables and set aside. In a large pot, add all the ingredients EXCEPT the corn. Stir together well. Bring to a boil and reduce heat to a simmer. Simmer for 20 minutes.

Lastly, add the corn to the pot and mix together well. Simmer for another 3-5 minutes, or until heated thoroughly.

Nutrition Information:

Calories: 176 Total Fat: 3.3g Saturated Fat: 0.6g Cholesterol: 12mg Sodium: 471mg Total Carbohydrates: 31.1g Dietary Fiber: 10.3g Total Sugars: 6.2g Protein: 11.7g Vitamin D: 0mcg Calcium: 134mg Iron: 7mg Potassium: 1054mg