Chicken Corn Soup
This creamy Chicken Corn Soup is a delightful blend of tender chicken, sweet corn, and aromatic vegetables, perfect for any occasion.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded or diced Using leftover rotisserie chicken is a great way to save time while adding rich flavor.
- 1 can (15 ounces) Sweet corn, drained Adds natural sweetness and pleasant texture.
- 1 medium Onion, finely chopped Provides foundational flavor and aroma.
- 2 cloves Garlic, minced Adds fragrant depth to the soup.
- 2 medium Carrots, diced Adds sweetness and color.
- 2 stalks Celery, diced Contributes crunch and subtle earthy flavor.
- 4 cups Chicken broth Essential for a rich and flavorful base.
- 1 cup Milk or cream Adds creaminess; use whole milk for a richer texture.
- 2 tablespoons Olive oil or butter For sautéing the vegetables.
- Salt and pepper, to taste Essential for seasoning the soup.
- Fresh parsley or chives, chopped, for garnish Brightens the dish and adds a pop of color.
Instructions
- 1. Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 2. Add the minced garlic, diced carrots, and celery. Cook for an additional 5-7 minutes until the vegetables are tender.
- 3. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for about 10 minutes.
- 4. Add the shredded chicken and drained corn. Stir well to combine.
- 5. Pour in the milk or cream, mixing until well incorporated. Simmer for an additional 5-10 minutes.
- 6. Season with salt and pepper to taste. Adjust according to preference.
- 7. Remove from heat, ladle into bowls, and garnish with fresh parsley or chives.
- 8. Serve hot and enjoy!
Notes
This soup can be made in advance and stored in the refrigerator for up to three days. It also freezes well for up to three months.