16 Quart Chicken Corn Soup

Name: 16 Quart Chicken Corn Soup
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 16 quarts
Ingredients: 2 whole chickens; 2 -3 old leftover celery ribs; 1 old leftover carrot; 1 small onion, quartered; 1 quart chicken broth, additional; 5 lbs potatoes, peeled and diced; 1 head celery, diced; 6 (1 lb) bags frozen white corn; 4 (1 lb) bags frozen corn (yellow); 5 chicken bouillon cubes (I use low sodium)

⏱ 120 mins 🍽 16 quarts 🏷 Whole Chicken

This recipe yields a generous 16 quarts of hearty chicken corn soup, ideal for feeding a crowd or stocking the freezer. It begins by simmering whole chickens with aromatic vegetables to create a rich broth. After chilling to remove fat, the broth is combined with potatoes, fresh celery, shredded chicken, and plenty of frozen corn. The soup simmers until the vegetables are tender and the flavours meld beautifully. It is a fantastic make-ahead dish that tastes even better after sitting.

Ingredients

2 whole chickens
2 -3 old leftover celery ribs
1 old leftover carrot
1 small onion, quartered
1 quart chicken broth, additional
5 lbs potatoes, peeled and diced
1 head celery, diced
6 (1 lb) bags frozen white corn
4 (1 lb) bags frozen corn (yellow)
5 chicken bouillon cubes (I use low sodium)

Method

Half fill a 16 quart stockpot with water.
Place the whole chickens, the old celery ribs, the old carrot, and the quartered onion into the pot.
Bring the contents to a boil and cook until the chicken meat is very tender and nearly falling from the bone.
Take the chickens out and let them cool down fully.
Pour the broth through a strainer, then chill it in the refrigerator overnight or until a layer of fat solidifies on top.
Remove the majority of the solidified fat from the broth and return the liquid to the large pot.
Shred all the meat from the cooled chickens into small pieces and keep it to one side.
Bring the broth, the extra quart of chicken broth, the diced fresh celery, and the peeled potatoes to a simmer. Cook until the potatoes begin to soften.
Stir the shredded chicken back into the pot and continue to simmer for about 30 minutes.
Mix in all the frozen white and yellow corn along with the chicken bouillon cubes. Let it simmer until the soup reaches your preferred thickness.
Enjoy the soup immediately while hot, or let it cool completely before portioning into containers for the freezer.
The flavour of this soup improves significantly if it is left to stand for a while.

Nutrition (per serving)

Sodium651700 mg

Recipe details

CategoryWhole Chicken

AuthorChef Skie