Best 4 16 Quart Chicken Corn Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cooking a 16-quart chicken corn soup can be a delicious and rewarding experience, perfect for gatherings or meal prepping. With the right combination of ingredients and careful preparation, you can create a hearty and flavorful soup that will satisfy everyone at the table. This article will provide you with a step-by-step guide to making a delicious 16-quart chicken corn soup, ensuring that you have all the necessary ingredients, equipment, and cooking techniques to create a memorable meal.

Let's cook with our recipes!

CHICKEN CORN SOUP I



Chicken Corn Soup I image

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Provided by Teresa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 11

1 (4 pound) chicken
1 onion, chopped
4 quarts water
1 (10 ounce) package frozen whole kernel corn
½ cup chopped celery
salt and pepper to taste
1 cup all-purpose flour
1 pinch salt
1 egg
¼ cup milk
2 hard-cooked eggs, chopped

Steps:

  • In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
  • Cut corn from cobs if using fresh corn.
  • Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
  • In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
  • Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g

16 QUART CHICKEN CORN SOUP



16 Quart Chicken Corn Soup image

My mom bought what she thought at the time was the biggest stockpot ever in 1998, and this is the first thing she made in it. I've always loved it and I make it when I can in my own 16 quart pot! It freezes really well, so don't be afraid to make it all. Cook the chicken a day ahead so you can refrigerate the broth to skim the fat off easier. Thanks Mom!!

Provided by Chef Skie

Categories     Whole Chicken

Time 2h

Yield 16 quarts

Number Of Ingredients 10

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 white corn
4 (1 lb) bags frozen corn (yellow)
5 chicken bouillon cubes (I use low sodium)

Steps:

  • Fill 16 quart stockpot half full of water.
  • Add chickens, leftover celery and carrot, and onion slices.
  • Boil until chickens are just about falling apart.
  • Remove chickens and allow to cool completely.
  • Strain broth and refrigerate overnight or until the fat floats.
  • Skim off most of the fat and put the broth back into the 16 quart pot.
  • Pick meat off the chickens and cut into small pieces, set aside.
  • Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
  • Add chicken and simmer for an additional half hour or so.
  • Add frozen corn and boullion and simmer until desired consistency is reached.
  • Serve hot or allow to cool, pack into containers, and freeze.
  • The longer this is allowed to sit, the better it is!

ROASTED CORN SOUP WITH CHICKEN



Roasted Corn Soup With Chicken image

This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas.

Provided by kbfish

Categories     Mexican

Time 40m

Yield 8 1/2 cups, 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) package frozen whole kernel corn
2 cups chopped onions (2 large)
1 1/2 cups coarsely chopped sweet red peppers
2 garlic cloves
1 tablespoon cooking oil
4 (14 ounce) cans chicken broth
1/2 teaspoon dried thyme, crushed
1/8-1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/2 cup half-and-half or 1/2 cup light cream
2 chicken breasts, chopped

Steps:

  • Grill chicken breast and chop in to small bite size pieces.
  • Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
  • Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
  • In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
  • In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
  • Add chopped chicken and heat through.
  • To serve, ladle soup into bowls.
  • If enchilada sauce is need for chicken enchiladas, blend the ingredients.

Nutrition Facts : Calories 308.3, Fat 11.6, SaturatedFat 3.6, Cholesterol 38.4, Sodium 916.3, Carbohydrate 32.2, Fiber 4, Sugar 4.7, Protein 20.7

CHICKEN SOUP WITH CABBAGE



Chicken Soup with Cabbage image

This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.

Provided by Sandra Holding

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h40m

Yield 10

Number Of Ingredients 15

6 quarts water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves

Steps:

  • Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
  • Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g

### h3. Key Ingredients for a Flavorful 16-Quart Pot of Rich and Nourishing Homemade Soup - 2 whole chickens, cut into 8 to 10 pieces - 1 tablespoon kosher salt, divided - 2 teaspoons freshly ground black or white Kampot peppers, divided - 2 large sweet onions, peeled and diced - 1 bulb of fennel with stalks, trimmed and diced - 6 stalks of celery, diced - 4 large or 8 to 10 medium carrots, peeled and diced - 4 bay leaves - 10 sprigs of fresh thyme, leaves only, or 2 tablespoons dry thyme leaves - 10 sprigs of fresh sage, leaves only, or 2 tablespoons dry sage leaves - 1 tablespoon red chili flakes (or more to taste) - 1/2 cup long-grain white rice - 1 to 2 tablespoons better than bullion chicken base, or more as needed - 1 to 2 tablespoons Worcestershire, more as needed - 1 tablespoon light or dark brown sugar - 2 teaspoons freshly grated nutmeg - 2 tablespoons finest quality extra virgin cold-pressed organic olives oil, divided - 1/4 cup finely cut Italian parsley - 2 tablespoons finely cut chives - 2 tablespoons finely cut fresh celery leaves - 2 lemons, 1 zested and juicer and the other zested for garnish ### h3. Detailed and Clear Instructions for Preparing an Unforgettable Soup 1. **Prepare the Ingredients**: Diligently cut the chickens into 8 to 10 pieces and season them generously with half of the salt and half of the black or white peppers. In a large pot, preferably a 16-quart stockpot, add 2 tablespoons of extra virgin oil and heat it over medium heat. Carefully add the chicken pieces, skin side down, and cook them patiently while turning them until they turn golden brown on all sides. Take them out and set them apart. 2. **Sauté Vegetables with Care**: Use the same pot, add the remaining 2 tablespoons of extra virgin oil, and reduce the heat to medium-low. Gently sauté the onions, fennel, celery, and carrots for approximately 10 minutes while adding the remaining salt and black or white peppers, and red chili flakes as you go. Be patient and let the flavors develop. 3. **Enhance the Broth with Herbs**: Generously add the bay leaves, thyme, sage, and more red chili flakes if desired. Sauté for a couple of minutes more, stirring frequently. 4. **Deglaze the Pot with White Cooking Wines**: Pour in a healthy splash of dry white cooking wine or dry ver mouth and scrape the bottom of the pot to release any browned or flavorful parts. Let it simmer for a minute or two until the wine has almost reduced completely. 5. **Add Liquid and Simmer Patiently**: Pour in 14 to 16 quarts of cold water and bring it to a boil. Skim off any impurities that may rise to the surface. Return the chicken pieces to the pot, and reduce the heat to medium-low, allowing it to simmer for about 1 hour or until the chicken meat begins to come off the bone. 6. **Add Uncooked White Long GrainRice**: Stir in the uncooked white long-grain rice. It will help thicken the broth and give the dish some body. Let it cook for about 45 minutes or until the rice is nearly ready. 7. **Add Flavorful Seasonings**: Enhance the broth's taste with better than bullion chicken base or chicken bouillon powder until it pleases your palate. Add some Worcestershire and brown sugar to balance the flavors. Don't forget to season with freshly grated nutmeg for an extra layer of warmth and depth. 8. **Garnish with Herbs and Zest**: Once the chicken meat is fall-off-the-bones easily, remove them and set them apart. Strain the broth using an extra fine-sieve lined with a couple of paper towels and then pour it back into the stockpot, discarding any residue left behind. Finely cut the parsley, chives, and celery leaves, then zest one of the lemons. Garnish the broth with the herbs and zest, as well as the reserved chicken pieces. ### h3. Indulge in a Flavorful and Nourishing Soup: The Culinary Reward - Savor the rich and flavorful broth, brimming with the natural goodness of chicken, aromatic herbs, and zesty citrus. - Relish the fall-off-the-bones chicken pieces that have been simmered to pure tenderness, brimming with succulent flavors in every savory morsel. - Delight in the perfectly textured rice that has absorbed the broth's deliciousness, adding a delightful heartiness to each spoonful. - Immerse yourself in the symphony of flavors and textures, each ingredient playing its part in creating a comforting and unforgettable culinary experience.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #soups-stews     #potatoes     #poultry     #vegetables     #american     #fall     #winter     #chicken     #stove-top     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #comfort-food     #oamc-freezer-make-ahead     #healthy-2     #northeastern-united-states     #pennsylvania-dutch     #low-in-something     #meat     #whole-chicken     #corn     #taste-mood     #equipment     #number-of-servings     #presentation     #served-hot     #4-hours-or-less

Related Topics