How to make it

  • In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
  • Add Onions, garlic, celery, carrots and bay leaves. Season.
  • Add 14 cups water and lower heat to medium. Simmer for 2 hrs.
  • Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
  • Add 3 pkgs of the Carolina, can of cream corn, and corn. Slow cook for 30 minutes.
  • In a small pot melt butter, add salt, pepper and flour, slowly laddle in soup from the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread!!! Enjoy

Reviews & Comments 4

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  • brainpagan 12 years ago
    I can't wait to try it. I am also a BIG fan of the Panera bread soup.
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  • krumkake 12 years ago
    You have some WONDERFUL soup recipes, raven! I'm printing them ALL off, as I've vowed to make this the winter that I learn to make good, flavorful, homemade soup - I've obviously come to the right spot!
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  • ravenseyes 12 years ago
    Thanks Henrie - I wish you and yours the very best for the Holiday season - you know that if you ever come east you have to stay at my house!!!
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    " It was excellent "
    henrie ate it and said...
    Girl does that ever look good, my husband love chicken and rice soup must make this one soon now that we're having some sort of winter here. Great Post.
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