16 Quart Chicken Corn Soup
- Ready In:
- Fill 16 quart stockpot half full of water.
- Add chickens, leftover celery and carrot, and onion slices.
- Boil until chickens are just about falling apart.
- Remove chickens and allow to cool completely.
- Strain broth and refrigerate overnight or until the fat floats.
- Skim off most of the fat and put the broth back into the 16 quart pot.
- Pick meat off the chickens and cut into small pieces, set aside.
- Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
- Add chicken and simmer for an additional half hour or so.
- Add frozen corn and boullion and simmer until desired consistency is reached.
- Serve hot or allow to cool, pack into containers, and freeze.
- The longer this is allowed to sit, the better it is!
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
<p>Love to cook and come up with new recipe ideas. Always looking for that recipe to save me some money too! Other hobbies of mine include all kinds of crafty things like making jewelry, scrapbooking, sewing, card making, and many others. I live on the East coast in PA, and the local produce always provides tons of inspiration for my creativity. I'm very involved in living an eco-friendly, green lifestyle, and helping others to do so as well. My favorite dish to make is my grandmother's stuffing, and I think I'm pretty famous for it too. Everybody seems to love it. Favorite restaurant has to be Al Dente. It is a unique, family-owned Itallian place here. A rare thing among all the chain restaurants that seem to keep popping up everywhere. Pretty much every recipe I have posted I have made myself for my family and they have to like it for it to get on here. Try them out for yourself!!</p>