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Friday, February 27, 2009

Chicken Corn Soup

Chicken Corn Soup
by Christine Abrahims


INGREDIENTS:
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)

DIRECTIONS:
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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