Chicken Fresh Corn Soup
From: Paule, Georgia, USA
Servings: 6 to 8
IngredientsPreparation
  • 1 whole chicken, skin removed
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1 parsnip, diced
  • 1 medium onion, quartered
  • 2 cloves garlic, halved
  • Handful freshly chopped parsley
  • 1 bay leaf
  • 1 sprig fresh thyme
    +
    1 sprig fresh sage
    or,
    if fresh is not available,
    1/2 teaspoon [2.5 mL] poultry seasoning
  • 6 peppercorns
  • 12 cup [3 L] water
  • Salt, to taste
  • 6 ears fresh sweet corn
  • Salted boiling water
  • Approximately 1 cup [250 mL] extra carrot dices
  • Approximately 1 cup [250 mL] potato dices
  • 6 tablespoons [90 mL] cornstarch
  • 2 cups [500 mL] cold milk
  • Some frozen peas, for color [optional]
  • Freshly chopped parsley, to garnish
  • Green onion slices [green part only], to garnish
  • Transfer skinned chicken, carrot, celery and parsnip dices, onion pieces, garlic halves, freshly chopped parsley, bay leaf, fresh thyme and sage or poultry seasoning, peppercorns and water into a large casserole.
  • Bring to a boil.
  • Skim off any foam that rises to the top until no more foam rises.
  • Lower heat to a very slow simmer, cover and leave to cook for 1 1/2 hours.
  • Remove from heat and leave to cool.
  • Remove chicken from casserole and take the meat from the bones.
  • Dice the meat and set aside.
  • Remove leaves and hairs from ears of corn.
  • Boil into salted boiling water for only 3 to 5 minutes; remove using tongs.
  • Leave to cool completely the cut the corn kernels from the cobs and scrape the cobs with a dull knife to extract and save all the 'milk'.
  • Puree together 1 cup [250 mL] of the corn with 1 cup [250 mL] of cooled strained chicken broth into a blender until thick and smooth.
  • Transfer this puree into a clean casserole; add all of remaining corn and 3 more cups [750 mL] of the strained chicken broth.
  • Add extra carrot dices and, if disired potato dices; simmer for 15 minutes [carrots give the soup a nice color and add some texture].
  • Dilute cornstarch into cold milk before stirring mixture into soup.
  • Bring to just under the boiling point and cook until thick, but do not boil after you add the milk.
  • If desired, mix in some frozen peas for color.
  • Mix in as many of reserved chicken dices as desired.
  • Taste and adjust the seasoning.
  • Serve hot, garnished with freshly chopped parsley and green onion slices.