Fall Corn Rotisserie Chicken Soup

• 4 ears corn
• 2 (32 ounce) containers chicken broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 1/2 teaspoon poultry seasoning
• salt and pepper to taste
• 5 carrots, peeled and chopped
• 1 sweet potato, chopped
• 10 small (3 ounce) potatoes (such as Klondike(R)), peeled and chopped
• 1 1/2 teaspoons white sugar
• 1 teaspoon chicken bouillon
• 1 pound chopped rotisserie chicken

1. Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium, cover, and cook 30 minutes. Drain.
2. Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add carrots and cook, stirring frequently, 5 more minutes. Add broth. Stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring soup to a boil, reduce heat to medium, and simmer about 20 minutes.
3. Stir rotisserie chicken into soup and simmer 5 minutes more.

corn, containers chicken broth, olive oil, onion, poultry seasoning, salt, carrots, sweet potato, potatoes, white sugar, chicken bouillon, rotisserie chicken

Taken from www.allrecipes.com/recipe/268697/fall-corn-rotisserie-chicken-soup/ (may not work)