Corn and Chicken Soup

Ingredients

• 1  bay leaf 
• 6  peppercorns black
• 1  carrots peeled sliced
• 1 stalk celery chopped
• 2 pound meat from a rotisserie chicken whole skinless cut into pieces
• 8 ounce corn canned
• 1  onion chopped
• 4 servings salt and pepper to taste

Equipment

• sauce pan
• pot
• wok

Directions

1. 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, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
2. Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot.
3. Heat through.