16 Quart Chicken Corn Soup

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 whole chickens
• 2 -3 old leftover celery ribs
• 1 old leftover carrot
• 1 small onion, quartered
• 1 quart chicken broth, additional
• 5 lbs potatoes, peeled and diced
• 1 head celery, diced
• 6 (1 lb) bags frozen corn
• 4 (1 lb) bags frozen corn (yellow)
• 5 chicken bouillon cubes (i use low sodium)

Recipe

• 1 fill 16 quart stockpot half full of water.
• 2 add chickens, leftover celery and carrot, and onion slices.
• 3 boil until chickens are just about falling apart.
• 4 remove chickens and allow to cool completely.
• 5 strain broth and refrigerate overnight or until the fat floats.
• 6 skim off most of the fat and put the broth back into the 16 quart pot.
• 7 pick meat off the chickens and cut into small pieces, set aside.
• 8 cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
• 9 add chicken and simmer for an additional half hour or so.
• 10 add frozen corn and boullion and simmer until desired consistency is reached.
• 11 serve hot or allow to cool, pack into containers, and freeze.
• 12 the longer this is allowed to sit, the better it is!