Today I am home sick, not the best situation I have to admit. (But there has been more “kitty-time” than a normal day which is a plus.)
Not feeling so well when I awoke, the first thing I thought was “O I want chicken soup for later today”. So before heading out briefly, I wipped a batch up in the crockpot and have been enjoying it all day. You are probably questioning the accuracy of my taste buds right now. Well, rightfully so, but I don’t think my taste buds have been affected this time and after my second bowl of Crockot Chicken Corn Soup I assure you it’s delicious! So with the gift of time on my hands, where the only thing I seem able to do is sit, I’d like to share the recipe with you.
Crockpot Chicken Corn Soup
- 5 ribs of celery sliced
- 1 small onion chopped
- 1.5-2 cups fresh/frozen corn (our homegrown corn makes this soup super tasty! But any corn will work)
- 1 carton chicken broth (4cups)
- 2 fresh/frozen chicken tenders
- 1 egg (whole/un-peeled)
- 1/2t dried parsley
- 1/2t salt
Place all ingredients in the crock pot placing the chicken tenders and egg just below the surface of the broth. Turn the crockpot on high and cook for 3-4 hours. Remove chicken to a plate. Using two forks, shred chicken and return to pot. Remove egg and carefully (it will be hot hot hot!) peel, dice and return to crock pot. Cook on Low one more hour or high briefly until vegetables are cooked through. Make some toast and enjoy!
From my home to yours, may this soup strengthen you and bring memories of your mom’s loving care when you are not feeling so hot.
