Chicken Corn Soup
Makes 8 servings
Ingredients
- 3 (3) Chicken Breasts
- 1 (1) small onion (diced)
- 1 Cup (101 g) sliced celery
- 1 clove (1 clove) Garlic (crushed)
- 2 (2) Carrots (diced)
- 8 Cups (2 l) chicken stock
- 1 (1) small can creamed corn
- 16 oz (453 ⅗ g) bag frozen corn
- ¼ pound (113 ⅖ g) angel hair pasta (broken in pieces)
Instructions
- Sauté onion and carrots until tender. (if you don't have time for this just skip it. It just add another layer of flavor but not necessary)
- Add all ingredients to a slow cooker, including the raw chicken breast.
- Cook on low for 6-8 hours.
- Before serving remove the chicken breasts and shred them. Read how I shred chicken breasts in under a minute.
- Return the shredded chicken to the pot.
- Add the broken pieces of angel hair pasta to the slow cooker and cook for an additional 10 minutes.
- Adjust seasoning to taste with salt and pepper.
Notes
Stovetop instructions
- Sauté onion and carrots until tender.
- Add all ingredients to the pot, including the raw skinless chicken breasts.
- Cook on medium heat for 1 hour or on medium-low heat for up to 4 hours.
- Before serving remove the chicken breasts and shred them with a couple of forks or place them in a stand mixer with the paddle attachment to easily shred them.
- Return the shredded chicken to the pot.
- Add the broken pieces of angel hair pasta to the pot cook for an additional 10 minutes.
- Adjust seasoning to taste with salt and pepper.
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