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Chicken Corn Soup |
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Mmm Mmm Good - I just taste the chicken in the creamy broth. |
Yield: |
6 servings | |
Ingredients |
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| 1 tbsp. vegetable oil 1 stalk celery, diced 2 tsp. Megan's Pantry On Anything 1 tsp. Megan's Pantry Seasoning Salt 2 cups creamed corn, canned or frozen 2 cups low sodium chicken broth 2 cups cooked chicken breast, shredded into bite-sized pieces 1/2 cup half and half |
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Directions |
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| In a small skillet, on medium heat, saute celery in the oil for 1 to 2 minutes, until vegetables are soft. Set aside. In a medium saucepan, heat the corn, broth and chicken. Stir in celery, On Anything, and the Seasoning Salt. Heat through. Simmer for 15 minutes, adding half and half just before serving. Do not boil. Serving Suggestions: Ladle into soup bowls and serve with buttery crackers or corn bread. Add your favorite Apple Canyon Holy Chipotle Sauce for an added kick! Alternate Versions: Reduce calories by substituting "no fat" half and half . Prepare in Crock Pot: Stir all ingredients, except for the half and half, in the crock pot. Cover and cook on low 4 hours. Add half and half just before serving. |
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