Make this soup today...

I grew up in Spring City, Pennsylvania and one of my fondest memories was going to the craft fairs and getting a cup or two of Chicken Corn Soup.  Over the years I've been making my own version of this soup. I like carrots and celery in mine, which I believe, is not in the traditional version of this soup. This is a yummy, hearty version and best of all it's made in the slow cooker so you can fix it in the morning and almost forget it! #chickencornsouprecipes #turkeycornsouprecipes


3-4 Turkey or Chicken Thighs (raw, Dark Meat is necessary for this recipe) or         use left over Cooked (2 Cups)
1 Large bag Frozen Corn
1 14 oz can Cream Style Corn
1 can Diced Potatoes (no salt added) or chop up a fresh one
1 Knorr Chicken Stock
1 Can Low Sodium Chicken Broth (or more if you don't have your own stock)
3-4 Cups Water or Chicken or Turkey Stock (fresh)
1/2 Cup low-fat milk (I use Almond Milk)
3 Medium Size Carrots Chopped
3 Stalks Celery Chopped
1 Medium Onion Chopped
2 Hard Boiled Eggs (I add these in the last 2 hours of cooking) Chopped
2 Tablespoons Parsley
1/4 Teaspoon Nutmeg
Salt and Pepper to taste
2-3 Bouillon Cubes (if needed and to taste)
1 Cup No Yolk Egg Noodles (small) or other small pasta (or make rivels)


Place (whole) chicken or turkey thighs in bottom of crock pot.  Add all other ingredients except hard boiled eggs, noodles, bouillon, salt, pepper and parsley.  Cook on high for 5-6 hours or on low 7-8 hours.

Two hours before ready remove chicken/turkey thighs and shred, place shredded meat back in slow cooker; add eggs and parsley.  Taste broth and add chicken bouillon cubes, salt and pepper to taste.  This varies each time with the flavor of the meat and veggies.

Cook the Noodles, as package directs, and add to slow cooker just before serving.

Serve with hot bread! Enjoy!

Thanks For Reading!

copyright, 2013,, Nicole F. Cox, all rights reserved.

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