Thursday, October 8, 2015

Soup of the Day... Chicken Corn Soup

“Good manners: The noise you don't make 
when you're eating soup.”

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Chicken Corn Soup 
Found on Pinterest

5 qt (20 cups) cooked chicken, chopped or can use turkey 

2 qt (8 cups) celery, chopped 

2 qt (8 cups) carrots, chopped 

2 qt (8 cups) potatoes, diced 

2-1/2 qt (9 cups) whole corn 

2 large onions, chopped 

6 tsp salt 

1 tsp pepper 

2 T parsley 

2 tsp thyme 

4 qt (8 cups) broth 

NOTE: This recipe makes a lot of soup - can divide it by half if desired. But will still end up with 9 or 10 quarts. Add broth, chicken, seasonings, and vegetables. Stir well. Bring to a simmer and cook 30 mins (does not have to be done, will finish cooking in canner). Place in jars to 1 inch headspace and process at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints. Note: Turkey can be substituted for chicken.

NOTE: This soup is thick and not very soupy so add in at least a pint of chicken or turkey broth or more when heating it up. And if you want you can add in a handful of noodles also. NOTE: You can make this creamy by adding in 1 cup of milk or heavy cream with 2 or 3 tbsps of cornstarch per quart and let it heat until thick. I use an entire can of evaporated milk cause I like it that way.

Tomorrow's Soup of the Day... 
yet another, and different Chicken Corn Soup

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