Chicken Corn Soup

Ingrédients

• 1 tbsp herbs
• 1 chicken, bone and skin removed chicken
• 1/2 tasse, haché celery
• 2 cans, 15 oz corn
• 64 oz chicken broth
• 4 oz onions
• 1 paquet mixed vegetables

Directives

1. Place chicken in a stock pot and cover with broth. Boil for a few hours. Add more water as needed.
2. Pull chicken from pot and chill stock in the refrigerator. When solid, scrape grease from the top and throw it away.
3. Pick chicken from bones and cut it into small pieces. Add back to the stock.
4. Reheat stock and season to taste.
5. Add vegetables and herbs. Let simmer for an hour or so to mix flavors.