Chicken Corn Soup

A healthy update to this Pennsylvania Dutch classic- my chicken corn soup is made with chicken, extra veggies, hard-boiled eggs, and corn.

Prep:
10
minutes
Cook:
40
minutes
TOtal:
50
minutes

Ingredients

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 4 large carrots, diced
  • 5 stalks of celery, diced
  • 2 medium red peppers, diced
  • 4 white scallions, diced
  • Salt and pepper
  • 8 c. low-sodium chicken broth
  • 2 c. water
  • 2 chicken bouillon cubes
  • 5 hard-boiled eggs
  • 1 1/2 c. frozen corn
  • 15 oz. can sweet corn cream style
  • 1 1/2 lbs. shredded chicken

Instructions

  • In a large pot, heat the olive oil over medium heat. Then, sauté the onion, carrots, and celery for 5-7 minutes. Next, add the peppers, scallions, salt, and pepper. Sauté for another 3-4 minutes. Then, add the broth, water, and bouillon cubes. Cover and allow to simmer for 30 minutes.
  • Put the eggs in a medium saucepan and cover with water. Bring to a rolling boil, Then, cover and turn off the burner, but allow the eggs to sit on the burner for 10-12 minutes. Remove and rinse the eggs with cool water. Next, tap to break the shells and peel. Scoop the cooked egg yolks into a blender with about 1/4 cup of the canned corn and some of the broth from the pot. Blend until smooth. Dice the egg whites. Turn off the burner. Then, stir in the corn, canned corn, blended egg yolks, egg whites, and chicken.