Yield
Makes 8 1/2 cups

How to Make It

Step 1

Bring chicken and broth to a boil in a large saucepan, and cook 5 to 7 minutes or until done. Drain, reserving 4 cups broth. Let chicken cool, and chop.

Step 2

Melt butter in a Dutch oven; add potato wedges and next 3 ingredients, and saute 3 to 4 minutes or until onion is tender. Add reserved broth, and simmer 30 minutes or until potato is tender. Add chicken, peas, corn, and parsley.

Step 3

Stir together buttermilk and flour until smooth; add to potato mixture, and cook, stirring constantly, 5 minutes. Stir in salt, red pepper, and Worcestershire sauce. Prep: 30 min., Cook: 46 min.

Ratings & Reviews

PinkLadyLA's Review

southerncook42
January 27, 2011
I thought this was okay. My boyfriend liked it better than I did. It was easy to make...just kind of average. I won't make it again.

southerncook42's Review

PinkLadyLA
May 18, 2009
This is a wonderful recipe for a hearty chicken soup. My husband is not one for 'brothy' soup; however, this creamy soup really satisfies. I think I added a bit of garlic or garlic powder to marry the flavors a bit; but, the worchshire sauce and red pepper flakes were essential to giving depth of flavor to the soup. We had plenty of leftovers; I used the leftovers to make chicken pot pie--it was absolutely delicious! Great soup to get over a cold or prevent one from occurring...something about the buttermilk that really works! By the way, I really enjoyed the buttermilk flavor in the soup. It was not at all overpowering and gave the soup a flavor that balanced out the sweetness of the onion and celery. Great recipe!