1 tablespoon vegetable oil
1 medium onion, chopped
2 cups chicken broth
1 medium head corn, husks and brown parts
1 medium head cauliflower, cut into 1/2 inch slices
2 medium carrots, sliced
1 medium sweet potatoes, peeled and seeded
1 medium sweet onion, sliced
1 teaspoon dried basil
1 pinch salt
1 pinch poultry seasoning (optional)
1 teaspoon ground black pepper
3 tablespoons chopped fresh parsley
Heat oil in a large stock pot or Dutch oven, over medium heat. Saute onion and chicken for about 5 minutes, stirring occasionally.
Stir in broth, cover and simmer for 5 minutes. Stir in chicken, corn, cauliflower, carrots, sweet potatoes, onion slices and basil. Season with parsley. Simmer for 10 minutes.
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