Creamy Chicken And Corn Soup
This Creamy Chicken and Corn Soup is a comforting and satisfying dish, perfect for chilly evenings. It combines juicy chicken, sweet corn, and a rich, creamy base for a delightful and hearty meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
- 1 bowl for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup heavy cream For a lighter version, use half and half.
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- fresh parsley for garnish Optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, and sauté for about 3 minutes until softened.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
- Add the chicken pieces to the pot and cook until they're no longer pink, about 5-7 minutes.
- Pour in the chicken broth, then add the frozen corn, heavy cream, dried thyme, salt, and pepper. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through and the soup is heated.
- Taste and adjust seasonings if needed. If you prefer a thicker consistency, let it simmer a bit longer or use a ladle to puree a portion of the soup.
- Serve hot, garnished with fresh parsley if desired.
- Store any leftovers in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Notes
You can substitute grilled chicken for a smokier flavor.
For a lighter version, you can use half and half instead of heavy cream.
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.