Chicken and Corn Soup Recipe #327151
Old family recipie
by Chef #958993
3½ hours | 20 min prep
SERVES 10 -12 , 1 kettle
- 2-3 roasting chickens
- 1 gallon whole kernel corn
- 1 gallon creamed corn
- 1 stalk celery
- 8 hard-boiled eggs
- boil down chicken to make stock.
- remove the chicken form the pot and allow to cool. when cool debone chicken and return to the pot.
- add corn, and celery can continue to cook.
- right before serving slice and add the hard boiled eggs. cook long enough to heat eggs through.
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5 stars