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Chicken Corn Soup, from scratch

Chicken Soup

1 whole chicken, skin removed
2 carrots diced
1 stalk celery diced
1 parsnip, diced
1 medium onion, quartered
2 cloves garlic cut in half
handful of fresh parsley, chopped 
1 bay leaf
a sprig of fresh thyme
a sprig of fresh sage
(or, if fresh is not available, use 1/2 tsp dry poultry seasoning)
6 peppercorns
3 quarts of water
salt to taste

Place everything in a soup pot and bring to the boil.  Skim off any foam that rises to the top.  When no more foam rises, turn the heat down to a very slow simmer, cover and cook for 1 1/2 hours.  Let cool.  remove the chicken and take the meat from the bones.  Dice the meat and set aside.


6 ears of fresh sweet corn
salted boiling water

Clean the corn and drop into the boiling salted water.  Cook at a boil for 3 to 5 minutes, no more, and remove with tongs.  Let cool

The finished soup:

When cool cut the corn kernels from the cobs and scrape the cobs with a dull knife to extract and save all the "milk". Mix 1 cup of the corn with 1 cup of chicken broth and puree in a blender until thick and smooth, then put it and all the corn in a pot with 3 more cups of the chicken broth.  Add about a cup of extra diced carrot and simmer for 15 minutes. the carrot gives the soup a nice color and add some texture. You may also add some diced potato. Stir in 2 cups of cold skim milk mixed with 6 tablespoons of cornstarch.  Bring to just under the boiling point and cook until thick. Do not boil after you add the milk.  Add some frozen peas for color and as much diced chicken as you like.  Taste and adjust the seasoning.  Garnish with fresh parsley and sliced scallions or green onions just before serving
1 Reply
Thanks Claire, I tagged it!!  Nothing better in this world than homemade soup!!
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