Tuesday, October 9, 2012

Chicken Corn Soup

I promise, if you make this, you will LOVE it! 

1 whole chicken
4-5 stems of celery, diced
5-6 carrots, diced
1 whole medium onion, diced
4-5 cloves of garlic, minced
4 cups corn (can be frozen or fresh, don't use canned)
3 medium potatoes, diced
3 eggs
salt and pepper to taste
1-2 tbsp olive or grape seed oil

Put a rinsed whole chicken in a stock pot, cover with water, boil until falling apart. Remove from heat and let cool. If you do this the night before and put the whole pot in the freezer you get a nice layer of chicken fat on the top of the stock. I use this in place of oil in the next few steps. If you don't have time, no worries, use the oil. 

In another large stock pot add the 1-2 tbsp of oil to the pot and put on a medium high heat. Add in the garlic, onion, celery, and carrots. Saute until soft. It's ok if the bottom of the pot starts to caramelize a little. That means its' building good flavor. Spread everything to the sides and add in the potatoes to the center. You may have to add a touch more oil to combat the startchy-ness. Salt and pepper liberally to build the flavors. I use somewhere around 1 tbsp of each. 

When you get everything soft, add in the stock from the whole chicken pot. Pull the chicken out and remove bones. Cut or pull into small pieces. Add the chicken to the pot.

Add in the corn and the three raw eggs. After about 10 minutes, scoop the eggs out and let them cool a touch in a bowl. Peel and dice then add back to soup. 

Let everything get happy for another 10 minutes or so and serve. This is one of my favorite recipes from being a kid during harvest season. Plus it's how my husband and I spent our first date! He was sick, I made him this. 5 years later we're married and expecting our first baby! :-)

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