Lancaster Chicken Corn Soup
Type: Soups and Stews
This rich chicken soup is so full of goodies, it's almost a stew -- reminiscent of Pennsylvania Dutch cooking.
Serves: Serves: 4 (1 1/2 cups)
- 2 cups (one 16-ounce can) Healthy Request Chicken Broth
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 cup (one 8-ounce can) cream-style corn
- 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
- 1 1/2 tablespoons all-purpose flour
- 1 full cup (6 ounces) diced cooked chicken breast
- 1 cup (one 8-ounce can) whole-kernel corn, rinsed and drained
- 1 teaspoon dried parsley flakes
- 1/8 teaspoon black pepper
- In a large saucepan, combine chicken broth, celery, and onion. Bring mixture to a boil.
- Lower heat, cover, and simmer for 15 minutes.
- Stir in cream-style corn, evaporated skim milk, and flour.
- Add chicken, whole-kernel corn, parsley flakes, and black pepper. Mix well to combine.
- Continue simmering, uncovered, for 6 to 8 minutes or until mixture is heated through, stirring occasionally.
- If you don't have leftovers, purchase a chunk of cooked chicken breast at your local deli.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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