Yum Yum Chicken Soup With Cornbread
Comfort in a Bowl: Annie Ruth Yelton’s Yum Yum Chicken Soup & Cornbread
Is there anything more comforting than a warm bowl of chicken soup, especially paired with a fluffy, golden piece of cornbread? This recipe, lovingly passed down and known as Annie Ruth Yelton’s Yum Yum Chicken Soup & Cornbread, is a true taste of Southern comfort food. It’s the perfect remedy for a chilly day, a cozy night in, or when you simply need a little bit of home.
This isn’t just any chicken soup; it’s a hearty, flavorful blend of tender potatoes, carrots, celery, and chicken, all simmered in a creamy broth. And the cornbread? Oh, the cornbread! It’s moist, slightly sweet, and has that perfect crumbly texture that makes it irresistible. It’s a simple recipe, but the results are anything but.
Annie Ruth Yelton’s recipe is a testament to the power of simple, honest cooking. It’s the kind of dish that brings people together and creates lasting memories. We’re thrilled to share this family favorite with you!
Why You’ll Love This Recipe:
- Ultimate Comfort Food: This soup and cornbread combo is the definition of cozy.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe accessible to cooks of all levels.
- Family-Friendly: A guaranteed crowd-pleaser for both kids and adults.
- Perfect for Any Occasion: Enjoy it as a light lunch, a hearty dinner, or a comforting snack.
Frequently Asked Questions
Q: Can I use fresh chicken instead of canned?
A: Absolutely! About 2 cups of cooked, shredded chicken will work perfectly. You may need to adjust the broth amount slightly.
Q: Can I add other vegetables to the soup?
A: Yes, feel free to add your favorites! Peas, green beans, or corn would all be delicious additions.
Q: Can I make the cornbread ahead of time?
A: You can! Store it in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
Q: Is it possible to make this soup in a slow cooker?
A: Yes! Combine all soup ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: What kind of milk is best for the cornbread?
A: You can use any kind of milk you prefer – whole milk, 2%, or even buttermilk for a tangier flavor.
We hope you enjoy this heartwarming recipe as much as we do! It’s a little slice of Southern hospitality that’s sure to brighten your day.
Annie Ruth Yelton’s Yum Yum Chicken Soup & Cornbread
Ingredients
- 3 small potatoes peeled and diced
- 1 medium carrot sliced
- 1 medium onion chopped
- 1 stalk celery diced
- 1 14-ounce can chicken broth
- 1 10 3/4-ounce can cream of chicken soup
- 1/2 soup can water
- 1 12 1/2-ounce can cooked chicken breast with liquid
- 1/4 teaspoon black pepper optional
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
Instructions
- In a large pot, combine potatoes, carrot, onion, celery, chicken broth, cream of chicken soup, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in cooked chicken and pepper (if using). Heat through.
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, whisk together flour, baking powder, and salt.
- Add milk and melted butter; stir until just combined.
- Pour batter into a greased 8-inch square baking pan or cast iron skillet.
- Bake for 20-25 minutes, or until golden brown.
- Slice and serve warm with butter.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
