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Chicken corn soup

Jill LeGore
  • 40 minutes
  • Serves 12

INGREDIENTS

2 cans

Creamed corn

2 cans

Sweet corn drained

Boneless skinless chicken breast

1

Medium onion, chopped

Stalks of celery

Hardboiled eggs

1 TBSP

Poultry seasoning

3 1/2 cups

Small pasta

8 cups

Chicken broth

Salt and pepper to taste

1 person Recommend This Recipe