Best 3 Fall Corn Rotisserie Chicken Soup Recipes

Fall is in the air, and there's nothing quite like a warm and comforting bowl of soup to chase away the chill. This Fall Corn Rotisserie Chicken Soup is the perfect autumn meal, featuring tender chicken, sweet corn, and a savory broth that's packed with flavor. Made with simple ingredients and ready in just 30 minutes, this soup is sure to become a family favorite.

Along with the classic Fall Corn Rotisserie Chicken Soup, the article also includes a collection of additional soup recipes perfect for the fall season. From a hearty Beef and Barley Soup to a creamy Butternut Squash Soup, there's a soup for every taste. Whether you're looking for a quick and easy weeknight meal or a special soup to serve at your next gathering, you're sure to find a recipe in this article that you'll love.

Here are our top 3 tried and tested recipes!

CREAMY CHICKEN AND CORN CHOWDER

Creamy Chicken and Corn Chowder image

This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!

Provided by Jaclyn

Categories Main Course

Time 45m

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast (, cooked and shredded (3 cups))
8 slices bacon (, cooked and crumbled*)
1/4 cup butter (, diced into 1 Tbsp pieces)
1 large red bell pepper (, diced (1 1/2 cups))
1 medium yellow onion (, diced (1 1/4 cups))
1 - 2 jalapenos (, seeded for less heat if desired, finely chopped)
4 cloves garlic (, minced)
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes (, peeled and diced slightly less than 1/2-inch thick (3 cups))
2 bay leaves
Salt and freshly ground black pepper (, to taste)
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green onions and seeded (, finely chopped jalapenos (optional), for serving)

Steps:

In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
Recipe Source: adapted with some changes from BHG

Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ROTISSERIE CHICKEN SOUP

Rotisserie Chicken Soup image

Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!

Provided by GreyhoundMom

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

Time 1h45m

Yield 10

Number Of Ingredients 14

Ingredients

2 whole chickens rotisserie chickens, with juices
1 gallon water to cover
1 ½ large onions, diced
½ stick butter
5 cloves garlic, diced
10 each carrots, peeled and sliced
5 stalks celery, diced
3 (15.25 ounce) cans whole kernel corn, drained
¼ cup dried parsley
2 tablespoons dried oregano
1 pinch freshly ground black pepper to taste
½ pound flat whole wheat noodles
½ cup cold water
2 tablespoons cornstarch

Steps:

Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
Strain stock, if needed, into another container; set aside.
Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

Nutrition Facts : Calories 570.6 calories, Carbohydrate 53.6 g, Cholesterol 116.4 mg, Fat 23.2 g, Fiber 7.6 g, Protein 41.1 g, SaturatedFat 7.9 g, Sodium 587.1 mg, Sugar 8.7 g

OLD FASHIONED CHICKEN CORN SOUP

Old Fashioned Chicken Corn Soup image

This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.

Provided by luvinlif2k

Categories Clear Soup

Time 2h

Yield 6 quarts, 12 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs chicken
4 quarts cold water
1 onion, chopped
1/2 cup celery, chopped
2 1/2 cups corn
2 hard-boiled eggs (diced or sliced)
1 tablespoon salt
pepper

Steps:

Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
When chicken is done, remove to cutting board until cool enough to debone.
While chicken is cooling, strain broth through a fine sieve.
Debone chicken and cut meat into bite-sized pieces. Set aside.
Add corn (frozen works fine)to broth and bring to a boil.
Add celery and seasonings.
Cook for 5 minutes.
Add chicken and eggs.
Cover and cook gently for 5 minutes.
NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
NOTE: This freezes well if you have not added noodles.

Nutrition Facts : Calories 372.1, Fat 24.1, SaturatedFat 6.9, Cholesterol 144.5, Sodium 711.1, Carbohydrate 7.6, Fiber 1, Sugar 2, Protein 30.4

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your soup the best flavor. If possible, use organic or locally-sourced ingredients.
Don't overcrowd the pot: When adding ingredients to the soup, be sure to leave some space for them to move around and cook evenly. Overcrowding the pot will prevent the ingredients from cooking properly.
Simmer the soup for a long time: The longer you simmer the soup, the more flavorful it will be. Aim to simmer the soup for at least 30 minutes, or even longer if you have the time.
Season the soup to taste: Before serving, taste the soup and adjust the seasonings as needed. You may need to add more salt, pepper, or other spices to taste.
Garnish the soup before serving: A simple garnish can add a lot of visual appeal to your soup. Try garnishing the soup with chopped fresh herbs, grated Parmesan cheese, or a swirl of sour cream.

Conclusion:

Fall corn rotisserie chicken soup is a delicious and comforting meal that is perfect for a cold autumn day. It is easy to make and can be tailored to your own tastes. With its combination of fresh vegetables, tender chicken, and flavorful broth, this soup is sure to be a hit with your family and friends. So next time you are looking for a hearty and flavorful soup to warm you up, give this fall corn rotisserie chicken soup a try. You won't be disappointed!