Chicken and Corn Soup

Submitted by Chef #958993

"Old family recipie"

 

• Ready In: 3hrs 20mins
• Ingredients: 5
• Yields: 1 kettle
• Serves: 10-12

ingredients

• 2 -3 roasting chickens
• 1 gallon whole kernel corn
• 1 gallon creamed corn
• 1 stalk celery
• 8 hard-boiled eggs

directions

1. boil down chicken to make stock.
2. remove the chicken form the pot and allow to cool. when cool debone chicken and return to the pot.
3. add corn, and celery can continue to cook.
4. right before serving slice and add the hard boiled eggs. cook long enough to heat eggs through.