16 Quart Chicken Corn Soup

Recipe by Chef Skie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 16 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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