Friday, February 27, 2009

Chicken Corn Soup

Chicken Corn Soup
by Christine Abrahims

1 Rotisserie Chicken
2 cans of cream of chicken soup
2 cans of chicken and rice soup
1 can of creamed corn
8 oz. of frozen white corn
4 hardboiled eggs cut up
Chicken broth as needed to thin soup if too thick
Potatoes (optional and to taste)
Salt (optional and to taste)
Pepper (optional and to taste)

1. Shred chicken and place in soup pot.
2. Add all other ingredients.
3. Cook on low until boiling when cooked on stove.
4. Serve with corn bread/muffins.

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