fall corn rotisserie chicken soup

Author of this recipe: Colleen Tubaugh

Fall in love with this comforting corn rotisserie chicken soup! A perfect way to warm up on chilly nights. With fresh corn kernels, tender chicken, and savory spices, you'll savor every bite. #rotisseriesoup #cornsoup #comfortfood

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Ingredients

• - Fall Corn Rotisserie Chicken Soup Ingredients:
• - 1 whole rotisserie chicken
• - 4 cups vegetable broth
• - 1 onion, diced
• - 3 cloves garlic, minced
• - 2 cups corn kernels (fresh or frozen)
• - 1/2 cup heavy cream
• - 2 tablespoons butter
• - 2 teaspoons dried thyme
• - Salt and pepper to taste

Steps

2. Fall Corn Rotisserie Chicken Soup Recipe
4. Ingredients:
5. - 1 rotisserie chicken (about 4 lbs), shredded
6. - 6 cups vegetable or chicken broth
7. - 2 tablespoons olive oil
8. - 1 medium onion, chopped
9. - 3 cloves garlic, minced
10. - 2 stalks celery, chopped
11. - 2 cups corn kernels (fresh or frozen)
12. - 2 cups heavy cream
13. - Salt and pepper to taste
14. - Fresh thyme or parsley for garnish (optional)
16. Instructions:
17. 1. Preheat your oven to 375°F.
18. 2. If you didn't buy a rotisserie chicken, roast a whole chicken in the oven until it's cooked through and shredded.
19. 3. Heat olive oil in a large pot over medium heat.
20. 4. Add chopped onion, garlic, and celery, sautéing for about 5 minutes or until softened.
21. 5. Add corn kernels to the pot and cook for another 2-3 minutes.
22. 6. Pour in the broth and bring to a boil.
23. 7. Reduce heat to low and simmer for about 10-15 minutes, or until the corn is tender.
24. 8. Remove chicken from the pot and shred it using two forks.
25. 9. Add the shredded chicken back into the pot and stir well.
26. 10. Pour in the heavy cream and bring to a simmer.
27. 11. Season with salt and pepper to taste.
28. 12. Let the soup simmer for another 5-10 minutes, until heated through.
29. 13. Serve hot, garnished with fresh thyme or parsley if desired.
31. Enjoy your delicious fall corn rotisserie chicken soup!

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