Recipe of the Week — Chicken Corn Soup Recipe

Ingredients:

• 1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts
• 3 qt. water
• 1 lg. onion, diced fine
• 2 stalks celery, diced
• 1 tsp. ground white pepper
• 1 tbsp. salt
• 1/2 tsp. celery seed
• 2 1/2 c. whole kernel corn (yellow or white)
• 2 c. cream corn
• 1/2 can condensed cream of celery soup. (I add the whole can).

Instructions:

• In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed.
• Bring to a boil, then lower heat and cook for 2 hours.
• Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat.
• Dice the chicken meat and return it to the pot.
• Add the kernel corn, cream corn and condensed celery soup to the pot.
• For a traditional taste, you can also add some chopped hard boiled egg just before serving.
• I also sometimes add a little parsley for color and sour cream as I serve it  –just because we like sour cream