Autumn Corn and Rotisserie Chicken Soup

1. 1

   Slice the corn kernels off the cobs into a large bowl with a small bowl turned upside down inside it.

2. 2

   Place the cobs in a large lidded saucepan.

3. 3

   Add broth and bring it to a boil.

4. 4

   Lower the heat to medium, cover, and cook for 30 minutes.

5. 5

   Drain.

6. 6

   Meanwhile, warm the oil in a large pot over medium heat.

7. 7

   Add the onion and cook, stirring occasionally, for about 8 minutes.

8. 8

   Season with poultry seasoning, salt, and pepper.

9. 9

   Add the carrots and cook, stirring often, 5 more minutes.

10. 10

    Add broth.

11. 11

    Stir in the sweet potatoes, potatoes, corn kernels, sugar, and bouillon.

12. 12

    Bring the soup to a boil, reduce the heat to medium, and simmer for about 20 minutes.

13. 13

    Stir the rotisserie chicken into the soup and simmer 5 minutes more.

• Calories 284.27 kcal Moderate
• Protein 12.96 g Good Source
• Carbs 31.84 g Moderate
• Total Fat 11.83 g Moderate
• Saturated Fat 1.72 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 29.49 mg Moderate
• Sodium 1104.44 mg High
• Fiber 3.84 g Moderate
• Sugar 8.9 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 37.13 mg Low Source
• Iron 1.26 mg Low Source
• Potassium 601.88 mg Moderate
• Vitamin A 318.69 mcg_rae Good Source
• Vitamin C 5.24 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Onions 🧅