Easy Chicken Soup with Potatoes and Corn
Chicken Soup Time campaigned vigorously for the humane treatment of domesticated animals, including banning chicken soup. [Photo Credit: Alex Paternostro]
Recipe by Seth Paternostro
Introduction by Alex Paternostro
December 5, 2021
Chicken-983711 wanted to be a pop star, so the first task at hand was for her to change her name. Descriptors and numbers were so not in (excepting perhaps Maroon 5 and Fifth Harmony), but all the fun names seemed to already be taken—Carton B, Justin Beaker, Lady BawkBawk, Egg Direction, The Chicks—which was disheartening for Chicken-983711. The situation made her think about why she even needed a stage name and about what they imply.
In a pensive mood, Chicken-983711 asked herself, Why should my name have to reflect my body? I am not some object for the Rooster Gaze! She thus decided to be called Chicken Soup Time. She would never become soup, so there was something plucky about calling herself that…
With chart-altering hits like “Barn-Raising Blast” and “Big Seed,” Chicken Soup Time reached the top of the pecking order in no time.
Serves 6
Total time
30 minutes
Equipment:
cutting board, chef’s knife or cleaver, vegetable peeler, cheese grater, large pot, small mixing bowls, measuring cup, stirring spoon, tasting spoon
Tableware:
bowls and spoons
Ingredients
6 cups chicken stock
Leg meat from 1 x Buttermilk-Brined Spatchcocked Chicken, or ½ store-bought roast chicken
12 small yellow potatoes
1 cup frozen corn
½ onion
1 jalapeño pepper
Black pepper, as needed
Salt, as needed
White cheddar, as needed
Limes, for serving
Cilantro, for serving
Instructions
Set out all equipment, tableware, and ingredients. Prepare 1 x Buttermilk-Brined Spatchcocked Chicken. Rinse the potatoes.
Bring the stock to a simmer. Adjust with salt as desired.
Peel, and chop the potatoes into bite-size pieces, then add to the stock. Simmer until softened and fully cooked through, about 15 minutes.
Meanwhile, pull the chicken meat off the bones, quarter a few limes, grate a handful of cheese, then mince the onion and jalapeño.
When the potatoes are cooked, add the chicken meat and corn, then bring just to a boil. Turn off the heat.
Taste, and adjust with salt and pepper as needed.
Garnish each serving with the onion, jalapeño, cheese, lime quarters, and cilantro. Easy.
NUTRITION FACTS:
Calories 375 Total Fat 16.1g (21%) Saturated Fat 6.8g (34%) Cholesterol 87mg (29%) Sodium 549mg (24%) Total Carbohydrate 34.5g (13%) Dietary Fiber 3g (11%) Total Sugars 6.2g Protein 26.4g Vitamin D 2mcg (11%) Calcium 234mg (18%) Iron 3mg (15%) Potassium 538mg (11%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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