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16 Quart Chicken Corn Soup Recipe

This hearty 16-quart chicken corn soup recipe is a family heirloom, passed down through generations! Originally made in a massive stockpot back in 1998, this recipe yields a delicious and comforting soup perfect for large gatherings or freezing for future meals. The rich broth, tender chicken, and sweet corn create a flavor explosion that will have everyone asking for seconds. Prepare the chicken ahead for easy fat removal and enjoy the best flavor after a day or two! #chickensoup #cornsoup #familyrecipe #bigbatch #freezermeal

Prep Time 60 mins
Cook Time 120 mins
Calories 893.4 kcal
Protein 94g
Rating 4.0 (1 Reviews)
16 Quart Chicken Corn Soup 78

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 16 Quart Chicken Corn Soup

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How to Make 16 Quart Chicken Corn Soup

  1. Fill a 16-quart stockpot halfway (approximately 8 quarts) with water.
  2. Add 3 whole chickens (approximately 6-8 lbs total), 2 cups chopped leftover celery, 1 cup chopped leftover carrots, and 2 large onions, sliced.
  3. Bring to a boil, then reduce heat and simmer until the chickens are easily falling apart (approximately 1-1.5 hours).
  4. Remove chickens from the pot and let cool completely.
  5. Strain the broth through a fine-mesh sieve and refrigerate overnight (or until fat solidifies on top).
  6. Skim off most of the solidified fat from the surface of the broth. Return the broth to the 16-quart stockpot.
  7. Once the chickens are cool enough to handle, shred the meat and discard the skin and bones. Cut the chicken into bite-sized pieces and set aside.
  8. Add 4 cups chopped fresh celery, 3 large potatoes (peeled and cubed), and 8 cups additional chicken broth to the stockpot. Bring to a boil, then reduce heat and simmer until potatoes are tender (approximately 20-30 minutes).
  9. Add the shredded chicken to the soup and simmer for an additional 30 minutes.
  10. Stir in 4 cups frozen corn and 4 cubes chicken bouillon. Simmer until the soup reaches your desired consistency (approximately 15-20 minutes).
  11. Taste and adjust seasoning as needed. Serve hot, or cool completely and freeze in airtight containers for later enjoyment.
  12. This soup tastes even better the next day – the flavors meld beautifully!

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

10g

Fat

41g

Carbs

40g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Potatoes Poultry Vegetables American Fall Winter Chicken Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Oamc Freezer Make Ahead Healthy 2 Northeastern United States Pennsylvania Dutch Low In Something Meat Whole Chicken Corn Taste Mood Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less