|Chicken and Summer Corn Soup|
G-man asked to make chicken soup. Specifically, he wanted make soup with chicken, sweet corn, tomatoes and beans. That kid is onto something... Every bite tastes like summer. Tomatoes and kidney beans add a touch of cheerful color and the sweet corn kernels have a slight crunch. Our son may only be four years old, but he sure has great ideas in the kitchen!
4 chicken (Free range makes better soup. Trust me.)
1 large, ripe tomato
6 ears corn, kernels sliced off
2 cups cooked/ 1 can drained red kidney beans
2 tbsp parsley
1/2 tsp oregano
1/2 tsp basil
salt to taste
Place the chicken thighs into the crock pot and cover with water. Cook on "high" for 2-3 hours, until chicken is cooked. (All night on "low" would work if you are prepping the soup before leaving for work.) Take the chicken from the pot, Bone is and skin it, placing the bones in the freezer for future bone broth. Chop up the chicken and put it back in the pot.
Ad the chopped tomato, beans, corn, and all seasonings except the salt. Allow the soup to cook for at least another two hours on "high" or all day on "low."
Before serving, salt the soup, a little at a time. Half a teaspoon for the whole pot was enough for us.
I shared this recipe with these natural food recipe link-ups: Traditional Tuesdays, Slightly Indulgent Tuesday, Fat Tuesday, the Hearth and Soul Hop and Empty Your Archives.