Chicken & Corn Soup

Chicken & Corn Soup

adapted from Cooking Light

I have always used canned or frozen corn in soups. I had some ears of fresh corn that he did not grill the other day so I cut the kernels off the cobs and used those. Yum!

If you have the freezer space save the corn cobs to make corn stock. The recipe will be coming in a few days.

Makes 5 cups                                                            1 WW Blue point / serving

6 cups homemade chicken stock or canned broth

1/2 lb. boneless, skinless chicken breast

1 1/2 cups corn kernels

1 stalk celery, chopped

1 medium carrot, peeled and chopped

1/2 small onion, chopped

2 oz. small soup pasta

Kosher salt & Freshly ground black pepper

1. Bring the stock to a boil; add the chicken breast and cook over medium heat for 5 minutes.
2. Cover the pot, remove from the heat and let poach for 20 minutes.
3. Strain the chicken from the stock; Reserve the stock and put the chicken in an ice bath.
4. When cool enough to handle shred; set aside.
5. In the same pot, saute the celery, carrots and onions, until tender crisp, about 5-7 minutes.
6. Add the stock, corn and pasta; cook according to pasta directions and the vegetables are tender.
7. Add the chicken and cook until heated through.
8. Season to taste with salt and pepper before serving.

Enjoy!