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Chicken Corn Soup

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“This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
  2. Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
  3. Add the broth, and whisk until smooth, raising the heat a bit.
  4. Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
  5. Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
  6. pieces.

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