Crock Pot Chicken Corn Soup Recipes
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
CROCK POT CHICKEN CORN SOUP
Make and share this Crock Pot Chicken Corn Soup recipe from Food.com.
Provided by Audrey M
Categories Stocks
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry with paper towels; set aside.
- In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
- Add chicken, then pour in tomato sauce and broth.
- Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
- Lift out chicken and place on cutting board to cool to touch.
- Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
- Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
- Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
- Season soup with salt and pepper.
- Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.
CROCK POT CHICKEN TACO CORN SOUP
This is something I made that is based on the Chicken Taco Crock Pot recipies found here. While I was making it, I found that this proved to be better as a soup than as tacos. Maybe because I used too much chicken broth. Still, the result was tasty, so here it is. This is based on a crock pot that only has on/off as a setting, so timing may vary from pot to pot
Provided by House
Categories Chicken Breast
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine 2 TB of taco seasoning mix with the 15 ozs of chicken broth.
- Cut chicken breasts into three pieces.
- Dump everything into the crock pot for 4-6 hours or until chicken is ready.
- When chicken is tender, shred with two forks.
- Dump frozen corn into pot, heat for one hour.
- Serve with Cheddar Cheese and/or sour cream on top, if desired.
Nutrition Facts : Calories 214.3, Fat 2.6, SaturatedFat 0.6, Cholesterol 51.3, Sodium 92.8, Carbohydrate 24.9, Fiber 2.7, Sugar 0.1, Protein 26
SLOW COOKER CORN CHOWDER
This is really good to make when it is cold outside, and you want something hot and yummy when you get home from work.
Provided by DONALDB
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 8h50m
Yield 9
Number Of Ingredients 9
Steps:
- In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
- Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 37.8 g, Cholesterol 27.2 mg, Fat 8.8 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 3.3 g, Sodium 823.4 mg, Sugar 7.9 g
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