Somewhat inspired by a cooks.com recipe with only a few minor changes. The biggest change was from the white corn that added a lot of extra sweetness.
A very nice soup that is healthy enough to be a basic part in any diet or tasty enough even if you’re not dieting.
Notes: The oregano went well with the extra sweetness from the white corn but my wife thought a bay leaf may have been more to her taste. A repeat cooking with that change will be coming.
Chop 2 pealed carrots, 2 stalks celery and one medium onion.
Trim and cut 2 medium skinless boneless chicken breast into 1 inch cubes.
Add veggies, 4 cloves minced garlic, 4 – 14 oz cans chicken broth, 1 1/2 tsp of chicken soup base or 2 bouillon cubes, 1 t oregano, 1/ 2 tsp each of thyme and pepper. Salt to taste. 16 oz package of frozen white corn. Add chicken and mix well.
Cook for 8 hrs on low.
December 6 2013