Chicken Corn Soup

chickencornsoup

My all time favorite go-to soup for a cold day or when I’m feeling a little under the weather. Sweet corn, homemade stock, and a “secret” ingredient will be sure to warm you to the bones!

  • 1 rotisserie chicken (6cups of broth from the bones, plus all the meat minus the breast.. save that for a nice salad)
  • 1 bag of frozen corn or 3 ears of fresh corn
  • 8 stalks of celery diced
  • 8 large carrots diced
  • 1 large onion diced
  • Salt and Pepper
  • Nutmeg
  • OPTIONAL: a nice crusty baguette from your favorite bakery

Coaching: The night before, remove all the meat from the chicken and put the bones, skin etc in a crock pot. Cover 2in above the bones with water and add a tablespoon of vinegar. Cook on low overnight. The next morning, cool to remove the bones and strain the stock. Pop it in the fridge until you’re ready to make your soup! (This step can be taken out and you may add ready made broth, this way provides awesome minerals from the bone marrow that are great for athletes and has the nutrient healing properties to ward off illness.)

In a large pot, add ¼ cup of the stock and on medium heat sauté your carrots, onions, and celery. Once brightly colored and the onions are smelling sweet, add 6 cups of stock to the pot. Bring to a boil and add in corn, salt, pepper, and the chicken meat. Simmer for 30min and add a few sprinkles of nutmeg (my secret ingredient). Serve with warm bread and relax.