Fall Corn Rotisserie Chicken Soup Recipe

Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium cover and cook 30 minutes. Drain.

Meanwhile heat oil in a large pot over medium heat. Add onion and cook stirring occasionally about 8 minutes. Season with poultry seasoning salt and pepper. Add carrots and cook stirring frequently 5 more minutes. Add broth. Stir in sweet potatoes potatoes corn kernels sugar and bouillon. Bring soup to a boil reduce heat to medium and simmer about 20 minutes.

Stir rotisserie chicken into soup and simmer 5 minutes more.