Thursday, March 22, 2012

Chicken Corn Soup

8 cups water
1 whole chicken
4 carrots, chopped into large chunks
1 large onion, chopped
4 celery sticks with leaves, chopped into large chunks
4 cups sweet corn
Handful fresh dill, chopped
3 garlic cloves, crushed
2 large lemon, juiced
2 tablespoons chicken bouillon
Sea salt and black pepper

In a large soup pot on medium high, add all the ingredients. Leave one cup of corn aside and some fresh dill for garnish. Season with sea salt and black pepper, cover, and bring to a boil. Reduce heat to low and simmer for three hours. Turn off heat, remove all chicken and some carrots from the pot. Blend broth. When cool enough to handle, remove all the meat from the chicken (discard skin). Add chicken, carrots, and corn to the broth. Bring to a boil. Turn off heat. Garnish with fresh dill. Serve hot.

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