I learned many things from my grandmother (Nan) and one of them was how to cook. One of my favorite things that I loved was her Chicken Corn Soup and loved her rice pudding which was also one of my favorites.
Today here in Beaufort, the weather was cloudy and it was perfect for her Chicken Corn Soup. Here is how I make it:
4 Chicken Breasts
3 Stalks Celery, diced
4-5 medium potatoes, diced
1/2 large onion, diced
2 cans creamed corn
In large stock pot, boil chicken breasts along with the celery and onion until fork tender. Remove chicken breasts and let cook. Once cooled, pull apart chicken into bite size pieces and add back to broth. Add 2 cans of creamed corn to the mixture. Turn to medium heat. Then add the diced potatoes at last and cook until fork tender.
I also top off this soup with the drop dumplings. They are my favorite.
2 cups Bisquick
2/3 cup milk
Mix both ingredients and add by spoonfuls onto top of soup. Cook dumplings 10 minutes covered with lid and another 10 minutes with lid. Season with salt and pepper to taste.
Hope you have a great week!