Fall Corn Rotisserie Chicken Soup
This fall corn rotisserie chicken soup has become our family s go-to comfort food when the weather turns crisp. The secret lies in creating a naturally sweet corn broth by simmering fresh corncobs in chicken stock – it adds an incredible depth of flavor that makes this soup truly special. Combined with tender rotisserie chicken and a medley of autumn vegetables, this hearty soup is both satisfying and surprisingly easy to make. Even the pickiest eaters in our family can t resist a second bowl!
Frequently asked questions
＋ − Can I use frozen corn instead of fresh?
Fresh corn works best for making the corn broth from the cobs. If using frozen corn, you ll miss out on that sweet corn broth flavor that makes this soup special.
＋ − How do I know when the vegetables are done?
The potatoes should be fork-tender and the carrots should pierce easily with a knife. This usually takes about 20 minutes of simmering.
＋ − Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors develop. Store in the refrigerator and reheat gently on the stovetop.
＋ − What if I don't have poultry seasoning?
You can substitute with a blend of dried sage, thyme, and rosemary, or simply use dried thyme alone.
Fall Corn Rotisserie Chicken Soup
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Cut corn kernels off the cobs into a large bowl, using a smaller bowl turned upside down inside to catch flying kernels. Place the stripped corncobs into a large saucepan with a lid. Add the chicken broth and bring to a boil. Reduce heat to medium, cover, and cook for 30 minutes. Strain the broth and discard the cobs – this corn-infused broth is your secret ingredient.
- 2
Meanwhile, heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 8 minutes until softened and fragrant. Season with poultry seasoning, salt, and pepper. Add the chopped carrots and cook, stirring frequently, for 5 more minutes.
- 3
Pour in the corn-infused broth. Stir in the sweet potatoes, regular potatoes, corn kernels, white sugar, and chicken bouillon. Bring the soup to a boil, then reduce heat to medium and simmer for about 20 minutes, or until all vegetables are tender.
- 4
Stir the chopped rotisserie chicken into the soup and simmer for 5 more minutes to heat through. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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