simple chicken corn soup recipe

Written ByJenny Smyth Posted on
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The Best simple chicken corn soup recipe

I’ve been making this simple chicken corn soup recipe for years, and it’s always a hit with my family. It’s one of those comfort foods that just feels like home.

I love how the sweetness of the corn pairs with the savory flavor of the chicken, and the way it all comes together in a rich, satisfying broth. It’s a recipe that’s easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or a special occasion.

My kids love it because it’s something they can help with in the kitchen – they love shelling corn and stirring the pot. As for me, I love that it’s a healthy option that still tastes amazing.

The chicken provides protein, the corn is high in fiber, and the vegetables add extra nutrients. It’s a win-win for everyone involved!

This soup is also incredibly versatile – you can serve it hot or cold, and it’s just as good reheated from leftovers as it is fresh out of the pot. I’ve made it for family gatherings, potlucks, and even just a quick lunch on a busy day.

It never fails to impress.

Simple Chicken Corn Soup

4.8 from 760 votes

A comforting and easy-to-make soup featuring tender chicken, sweet corn, and a flavorful broth. Perfect for a quick and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless skinless chicken breasts
2 cups frozen corn
1 medium onion
2 cloves garlic
2 carrots
2 stalks celery
4 cups chicken broth
1 cup milk
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tbsp cornstarch
2 tbsp water

👨‍🍳Directions

1Cut chicken breasts into small bite-sized pieces.
2Place a large pot over medium-high heat.
3Add olive oil.
4Once oil is shimmering, add chicken pieces and cook until they are no longer pink, about 5-7 minutes.
5While the chicken is cooking, dice onion, mince garlic, and chop carrots and celery into small pieces.
6Once chicken is cooked, remove it from the pot and set aside.
7In the same pot, add onion, garlic, carrots, and celery.
8Cook until the vegetables are soft, about 5 minutes.
9Add chicken broth, milk, salt, black pepper, and paprika to the pot.
10Stir well to combine.
11Bring the mixture to a boil.
12Once boiling, reduce heat to medium-low and let it simmer for 10 minutes.
13Add corn to the pot.
14Stir well and cook for an additional 5 minutes.
15In a small bowl, mix cornstarch and water until smooth.
16Slowly pour the cornstarch mixture into the pot while stirring continuously.
17Cook for another 2-3 minutes until the soup thickens slightly.
18Return the cooked chicken to the pot.
19Stir well to combine all ingredients.
20Cook for an additional 2-3 minutes until the soup is heated through and the chicken is warmed.
21Taste and adjust seasoning if needed.

🔧Equipment

Large pot
Cutting board
Knife
Wooden spoon
Measuring cups
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

Tips: You can use fresh corn instead of frozen for a different texture. Add more vegetables like bell peppers or zucchini for extra nutrition.

This simple chicken corn soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or something hearty to serve at your next family gathering. One of my favorite things about this recipe is how easily customizable it is – want more spice?

Add some red pepper flakes! Want more creaminess?

Stir in some heavy cream or half-and-half! And because this soup is so versatile, there are plenty of ways to store and reheat leftovers without sacrificing any of its delicious flavor.

Try freezing individual portions for easy lunches later in the week or refrigerating leftovers overnight before reheating them for breakfast – either way, this simple yet satisfying soup will never let you down!

❓ Frequently Asked Questions About Chicken Corn Soup

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe – whichever you have on hand will work just fine. If you’re looking for leaner protein, breasts are the way to go. If you want more flavor and moisture, thighs are your best bet.

Q: Can I use frozen corn instead of fresh?

A: Yes, you can definitely use frozen corn if that’s what you have on hand. Just thaw it first by leaving it in room temperature or microwaving it according to the package instructions before adding it to the pot.

Q: How do I prevent the soup from becoming too thick?

A: If you find that your soup is becoming too thick as it cools, you can always add a bit more chicken broth or water to thin it out to your liking.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can definitely make this recipe in a slow cooker! Simply brown the chicken and cook the vegetables in a pan before transferring everything to the slow cooker with the remaining ingredients – then let it cook on low all day while you’re at work.

Q: What if I don’t have any vegetables on hand – can I omit them entirely?

A: While vegetables do add extra flavor and nutrients to this soup, you can certainly omit them if that’s what you prefer. Just be aware that your soup might not be as colorful or filling as one made with veggies.

Q: Can I make this recipe ahead of time?

A: Absolutely – this soup freezes beautifully! Simply cool it completely before transferring it to an airtight container or freezer bag and storing in the freezer for up to 3 months.

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