Chicken & Sweet Corn Soup

• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 onion, minced
• 2 bone in, skin-on chicken breasts
• 3 corn ears, corn cut off (keep the cobs)
• 5-6 cups water
• salt & pepper

1. Saute the carrots, celery and onion in a pan with the olive oil for 5-10 minutes.
2. Add the chicken and keep on cooking for an additional 5 minutes until the chicken browns a little, this will give so much flavor.
3. Add the water, the corn cobs and some salt and pepper to taste. Bring to boil, then simmer for 15-20 minutes.
4. Remove the chicken from the soup and let it cool a little. Discard the cobs. Remove the skin and bones form the chicken and shred it. Bring back to the pot, add corn kernels and cook for 2 more minutes. I like it better when the corn is still on the crunchy side, so I barely cook it for 1 minute.
5. Et Voila, Bon Appetit!

carrots, celery, onion, bone, corn ears, water, salt

Taken from food52.com/recipes/55221-chicken-sweet-corn-soup (may not work)