A friend of mine made this soup for us several months ago and when I asked her for the recipe the response was “I just made it up”. Basically she told me what she put in it and I was left to sort the rest out for myself. So, I decided to take her simple recipe and make it even easier! Hah. I’m so lazy. But I also am still trying to figure out how to be a mother to two children. It has not been an easy road so far! So here is my creation:
Chicken Corn and Potato Soup
- 4 c. chicken stock
- 1 lb. chicken (I bought pre-shredded rotisserie chicken!)
- 1 can corn
- 1/2 tsp. seasoned salt
- 1 T. Goya seasoning
- 2 cans whole potatoes, roughly chopped
- Add all ingredients except potatoes to a pot and cook on low at least 15-20 minutes.
- Serve warm.
**If you choose to use fresh ingredients I would put the broth in a pan and add the chicken. Cook until the chicken is cooked through, about 10 minutes. Add the potatoes and seasonings and cook until tender, approximately 10 minutes. Add the corn and heat through. Serve warm.