Corn And Chicken Soup Corn and chicken soup 1 no Whole chicken (2 - 3 lb)(skin removed and cut into pieces)1 no Onion (chopped)1 no Carrot (peeled and sliced)1 no Stalk celery (chopped)6 nos Black peppercorns1 no Bay leafSalt (As reqd)Pepper (As reqd)1 quart Water1 Creamed corn (8 ounce) ca) In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil.Reduce heat and simmer for 30 mins. Strain stock and reserve chicken. Return strained stock to pot and stir in creamed corn. Bring to a boil and then reduce heat and simmer for 5 mins.Shred cooked chicken meat and stir into pot. Heat through. Sprinkle with chopped parsley or chives. American