Soup of the Day... Easy Chicken Corn Soup

A Personal Note From Canning Granny... Hi guys! As many of you know, I live in the Midlands of South Carolina and this past weekend (October 3-5) we had a record-breaking amount of rain (some places in our area got up to 24 inches in a 36 hour period!) causing major flooding throughout our area as well as the entire state of South Carolina... Mr. G and I only got about 10 inches of rain at our house and no damage, but the city of Columbia (where I work) is devastated in many areas of town (the water treatment plant was destroyed so a boil water advisory is in effect for the entire city until further notice, it's taking quite some time to repair... Mr. G and I are so grateful that we have  a well!)... But I have to say I am amazed and delighted at the way this city has worked together through this mess and the generosity of so many! My brain is exhausted this week, I keep forgetting things, like waiting til this afternoon to post this blog, LOL! I've been emotionally exhausted even though we are fine at the Granny house... seeing so many people lose everything and yet, the attitudes around town have been so great! #SCFlood2015 #SCStrong

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Easy Chicken Corn Soup

 shared by Amy Jo

3-­4 lbs of stewing chicken, or pieces

1-1/2 gallons of water

2 bay leaves

1/2 tsp thyme

Salt and pepper to taste

3 quarts corn, fresh or frozen or canned

In large pot combine the chicken, water, bay leaves, thyme, salt and pepper. Being to boil, cover, and simmer until chicken is cooked and tender, about one and a half to two hours remove chicken and cut meat off bones; dice meat into bite­sized pieces. Remove bay leaves and skim fat off top of the broth. Return diced meat to the broth and add corn. Simmer soup for about 5 minutes or until corn is heated through.

Ladle hot soup into hot jars, filling jars about halfway with chicken and corn, and then filling the jars to the top with broth, leaving 1­inch headspace. Following the pressure canning directions process process quarts for 90 minutes and pints for 75 minutes at 10 psi adjust for altitude. Makes about 10 quarts.


Tomorrow's Soup of the Day... Chicken Enchilada Soup

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