Go Back

Chicken Corn Soup

A delightful and hearty dish that combines tender chicken, sweet corn, and fragrant seasonings in a creamy broth, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
  • 1 can 15 ounces corn (or 2 cups fresh/frozen corn)
  • 4 cups chicken broth Ensure gluten-free if necessary.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 cup cream or milk Substitute with coconut milk or nut-based alternatives for dairy-free.
  • to taste salt and pepper
  • for garnish parsley Optional, for added flavor and color.

Method
 

Preparation
  1. In a large pot, sauté the chopped onions, minced garlic, diced carrots, and celery in a bit of olive oil until they become tender and fragrant, about 5 to 7 minutes.
  2. Once the vegetables are softened, add the shredded chicken and corn to the pot and stir everything together thoroughly.
  3. Pour in the chicken broth and increase the heat to bring the mixture to a rolling boil.
  4. After it reaches a boil, reduce the heat to a simmer and let it cook gently for about 15 to 20 minutes.
  5. Stir in the cream or milk and let the soup simmer for another 5 minutes until creamy.
  6. Season with salt and pepper to taste, adjusting as preferred.
  7. Serve the soup hot, garnished with freshly chopped parsley if desired.

Notes

For added depth, include a bay leaf during simmering but remove before serving. For a spicier kick, add crushed red pepper flakes or hot sauce. To make it hearty, add potatoes or green beans. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on low heat to maintain creaminess.