16 Quart Chicken Corn Soup

• 2 whole chickens
• 2 -3 old leftover celery ribs
• 1 old leftover carrot
• 1 small onion, quartered
• 1 quart chicken broth, additional
• 5 lbs potatoes, peeled and diced
• 1 head celery, diced
• 6 (1 lb) bags frozen white corn
• 4 (1 lb) bags frozen corn (yellow)
• 5 chicken bouillon cubes (I use low sodium)

1. Fill 16 quart stockpot half full of water.
2. Add chickens, leftover celery and carrot, and onion slices.
3. Boil until chickens are just about falling apart.
4. Remove chickens and allow to cool completely.
5. Strain broth and refrigerate overnight or until the fat floats.
6. Skim off most of the fat and put the broth back into the 16 quart pot.
7. Pick meat off the chickens and cut into small pieces, set aside.
8. Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
9. Add chicken and simmer for an additional half hour or so.
10. Add frozen corn and boullion and simmer until desired consistency is reached.
11. Serve hot or allow to cool, pack into containers, and freeze.
12. The longer this is allowed to sit, the better it is!

chickens, celery, carrot, onion, chicken broth, potatoes, celery, chicken bouillon cubes

Taken from www.food.com/recipe/16-quart-chicken-corn-soup-364761 (may not work)