Fall Rotisserie Chicken Corn Soup: A Delicious Recipe

Ingredients

• 4 ears corn
• 2 (32 ounce) containers chicken broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 0.5 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
• 1.5 teaspoons white sugar
• 1 teaspoon chicken bouillon
• 1 pound chopped rotisserie chicken

Instructions

1. Cut the corn kernels from the cobs into a large bowl containing a smaller, inverted bowl. Place the cobs in a large saucepan with a lid. Add broth and bring to a boil, then reduce heat to medium, cover, and cook for 30 minutes. Drain the broth.
2. In a large pot, heat oil over medium heat. Add onion and cook for about 8 minutes, stirring occasionally. Season with poultry seasoning, salt, and pepper. Add carrots and cook for an additional 5 minutes, stirring frequently. Add broth, then stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring the soup to a boil, reduce heat to medium, and simmer for approximately 20 minutes.
3. Stir the rotisserie chicken into the soup and simmer for another 5 minutes to complete the dish.

Nutrition

• Calories: 245 kcal
• Fat Content: 7 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 983 mg
• Protein Content: 12 g
• Cholesterol Content: 32 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g