For a richer flavor, use homemade chicken stock instead of store-bought broth. Feel free to add other vegetables such as celery, zucchini, or green beans to the soup. If you don't have rotisserie chicken, you can use cooked chicken breast or thighs. The corn broth can be made ahead of time and stored in the refrigerator for up to 3 days. A pinch of red pepper flakes can add a nice touch of heat.
Fall Corn Rotisserie Chicken Soup
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING10 People
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VIEWS13
Embrace the autumnal flavors with this comforting and aromatic soup. A sweet corn broth, infused with the richness of rotisserie chicken, creates a symphony of taste that will warm you from the inside out. A delightful way to use leftover rotisserie chicken!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol32 mg
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Fiber5 g
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Protein12 g
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Saturated Fat1 g
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Sodium983 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Corn Broth: Cut the corn kernels from the cobs. Reserve the kernels. Place the cobs in a large saucepan with a lid. Add chicken broth and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 30 minutes. Strain the broth through a fine-mesh sieve, discarding the cobs. (30 minutes)
02
StepSauté Aromatics and Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add chopped carrots and cook, stirring frequently, for another 5 minutes. (13 minutes)
03
StepSimmer the Soup: Pour the strained corn broth into the pot with the sautéed vegetables. Stir in diced sweet potatoes, quartered potatoes, reserved corn kernels, sugar, and chicken bouillon powder. Bring the soup to a boil, then reduce heat to medium-low and simmer, covered, until the vegetables are tender, about 20 minutes. (20 minutes)
04
StepAdd Chicken and Finish: Stir shredded rotisserie chicken into the soup and simmer for an additional 5 minutes to heat through. Adjust seasoning with salt and pepper to taste. (5 minutes)
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Ariel Bradtke
Jun 30, 2025This is my new go-to fall soup recipe.
Korbin Roberts
Jun 25, 2025This soup is amazing! The corn broth is so flavorful.
Ruben Mertz
Jun 25, 2025I didn't have sweet potatoes, so I used butternut squash instead, and it was still fantastic!
Clifford Pacocha
Jun 19, 2025Easy to follow recipe and the soup turned out great!
Elinore Jacobi
Jun 17, 2025My kids loved this soup! It's a great way to use up leftover rotisserie chicken.
Justyn Rogahn
Jun 5, 2025I added a can of diced tomatoes, and it was delicious!