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"This is a wonderful soup. To save time I use a purchased rotisserie chicken. After removing the skn and bones, I simmer them to make the broth for the soup. I usually refrigerate the broth and then skim off the extra fat. The only changes I made was using about 3/4ths of the chicken meat, 1 1/2 cups of frozen white corn and adding 1 Tbsp. of ..."
Mar 28, 2013 on Food.com