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Chicken Corn Soup



In a medium stock pot, place the chicken breasts, chicken broth and enough water to cover the chicken.
Simmer for about 20 minutes.
Meanwhile, in a small saute pan, melt the butter and saute the garlic and onion until soft.
Set aside.
Remove the cooked chicken to a plate to cool.
Measure out two cups of chicken broth to return to the stock pot; discard the rest (or save for a later use).
Add the sauteed vegetables, cream of chicken soup, and the remainder of the ingredients to the stock pot.
Shred the chicken and add to the pot.
Bring to a simmer over medium heat, and then reduce heat to low.
Cook, stirring often, for 30 minutes, being careful not to let it burn.