- 4–5 medium sized chicken breasts (or 1 small whole chicken)
- 4 cups of Chicken Broth (I like to make my own, but can used canned or bullion too)
- 2 cups of milk (can substitute heavy cream here, but you may want to omit butter if you do)
- 2 tbls butter
- 3 potatoes peeled and diced
- 1/2 medium sized onion diced
- 1 can cream of corn
- Salt and pepper to taste (approx. 1/2 tsp of each)
- 4 slices bacon (crumbled – optional for toppings) – or you can add directly to soup
- 3 cups of shredded cheddar cheese (optional for topping)
- Diced green onions (optional for toppings)
- Hot Sauce (option for topping)
- Boil your chicken until cooked through. Let it cool, and shred it.
- In a soup pot (or you can use a slow cooker) add the chicken broth, potatoes, onions, shredded chicken.
- Simmer on medium heat until potatoes are tender.
- Add the can of cream corn, milk, butter and salt and pepper.
- Simmer on low until it thickens and you are ready to serve.
- Prepare desired toppings to serve with soup.
- (Note – you can also add all the ingredients after the chicken is cooked (minus toppings) to a slow cooker and make the soup that way)