Chicken & Corn Soup

This Chicken and Corn Soup recipe has become something of a legend in our household. I first whipped it up on a whim one chilly autumn evening, hoping for something warm and comforting that wouldn’t take all night. I wasn’t expecting miracles, just a decent pot of soup. But the reaction? It was immediate adoration. My kids, usually picky eaters when it comes to soup unless it’s tomato, devoured their bowls and asked for seconds. My partner, a self-proclaimed soup connoisseur, declared it one of the best homemade soups he’d ever had. Since then, it’s become our go-to comfort food, requested for everything from weeknight dinners after a long day to cozy weekend lunches. There’s something magical about the combination of tender shredded chicken, sweet pops of corn, and the rich, creamy broth – it feels like a warm hug in a bowl. It’s simple enough for a novice cook but delivers a depth of flavor that tastes like it simmered for hours. It’s versatile, forgiving, and consistently brings smiles to the table, which is why I’m so excited to share this beloved recipe with you. It’s more than just soup; it’s a bowl full of warmth, comfort, and happy family memories.

Ingredients

Here’s what you’ll need to create this delicious and comforting Chicken and Corn Soup:

• 1 tbsp Olive Oil or Butter: Your cooking fat base – olive oil offers a fruity note, while butter adds richness. Use what you prefer or have on hand.
• 1 medium Onion, finely chopped: The aromatic foundation. Yellow or white onions work best, providing a subtle sweetness when sautéed.
• 2 cloves Garlic, minced: Adds a pungent depth of flavor that complements the chicken and corn beautifully. Fresh garlic is recommended for the best taste.
• 2 medium Carrots, peeled and diced (optional but recommended): Adds a touch of sweetness, color, and extra nutrients. Dice them small for quicker cooking.
• 2 stalks Celery, diced (optional but recommended): Provides a subtle savoury, earthy flavour and a slight textural contrast.
• 1 lb (about 450g) Boneless, Skinless Chicken Breasts or Thighs: The star protein. Breasts are leaner, while thighs offer more flavour and moisture. Use whichever you prefer, or a mix.
• 6 cups (about 1.5 liters) Chicken Broth or Stock: The liquid base of the soup. Use low-sodium if you prefer to control the salt level. A good quality broth makes a significant difference.
• 1 tsp Dried Thyme (or 1 tbsp fresh thyme leaves): An earthy, slightly floral herb that pairs wonderfully with chicken.
• ½ tsp Dried Rosemary, crushed (optional): Adds a piney, robust flavour note. Crush dried rosemary lightly between your fingers before adding.
• Salt and Freshly Ground Black Pepper: Essential seasonings. Season gradually and taste as you go. Remember broth can be salty.
• 16 oz (about 450g) Corn Kernels (frozen, canned, or fresh): Sweetness and texture are key here. Frozen corn works excellently year-round. If using canned, drain it well. Fresh corn cut off the cob (about 3-4 ears) is fantastic when in season.
• ½ cup Heavy Cream or Half-and-Half: Creates that luxurious, creamy texture. Heavy cream provides maximum richness, while half-and-half is a lighter option.
• 2 tbsp Cornstarch mixed with 2 tbsp Cold Water (Slurry): The thickening agent. Mixing cornstarch with cold water first prevents lumps when added to the hot soup.
• ¼ cup Fresh Parsley or Chives, chopped: For garnish and a final burst of freshness. Adds color and a bright flavour contrast.

Instructions

Follow these steps carefully for a perfect pot of Chicken and Corn Soup every time:

1. Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Once shimmering or melted, add the finely chopped onion, diced carrots, and diced celery (if using). Cook, stirring occasionally, for about 5-7 minutes, or until the onion is softened and translucent, and the carrots and celery begin to soften slightly. Don’t rush this step; sweating the vegetables builds a crucial flavour base. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn, as burnt garlic turns bitter.
2. Sear and Simmer the Chicken: Add the whole boneless, skinless chicken breasts or thighs to the pot. If your chicken pieces are very thick, you can lightly pound them to a more even thickness for faster cooking, but it’s not strictly necessary. Season the chicken generously with salt, freshly ground black pepper, dried thyme, and crushed rosemary (if using). Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer. Cook for 15-25 minutes, depending on the thickness of the chicken. The chicken is cooked when it’s no longer pink inside and the internal temperature reaches 165°F (74°C). Avoid overcooking, as this can make the chicken tough.
3. Shred the Chicken: Carefully remove the cooked chicken pieces from the pot using tongs and place them on a clean cutting board or in a shallow bowl. Let them cool slightly for a few minutes until safe to handle. While the chicken cools, proceed to the next step. Once cool enough, use two forks to shred the chicken into bite-sized pieces. Alternatively, you can chop it if you prefer cubed chicken in your soup.
4. Add Corn and Simmer: While the chicken is cooling/being shredded, add the corn kernels (frozen, drained canned, or fresh) to the simmering broth in the pot. Stir everything together. Let the soup return to a gentle simmer and cook for another 5-10 minutes, allowing the corn to heat through and its flavour to meld with the broth. If using frozen corn, it might take closer to 10 minutes.
5. Thicken the Soup: In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth. This mixture is called a slurry. Slowly pour the slurry into the simmering soup while stirring constantly. Continue to stir and simmer for another 2-3 minutes, or until the soup has thickened to your desired consistency. The heat activates the cornstarch, thickening the broth.
6. Add Creaminess and Chicken: Reduce the heat to low – do not let the soup boil after adding the cream, as it can curdle. Stir in the heavy cream or half-and-half until well combined. Return the shredded chicken to the pot. Stir everything gently to incorporate the chicken back into the creamy broth.
7. Final Seasoning and Serving: Taste the soup carefully. Adjust the seasoning with more salt and freshly ground black pepper if needed. Remember that broth contains salt, so season cautiously. Let the soup heat through gently for a final minute or two (do not boil). Ladle the hot soup into bowls, garnish generously with fresh chopped parsley or chives, and serve immediately.

Nutrition Facts

• Servings: This recipe typically yields 6 generous servings.
• Calories per Serving: Approximately 350-450 calories per serving (This is an estimate and can vary significantly based on specific ingredients like the type of cream used, chicken cut, and optional additions).
• Protein: Around 30g per serving. Primarily from the chicken, protein is crucial for muscle repair, immune function, and feeling full.

(Note: These are estimates. Actual nutritional values will vary based on specific ingredient choices, portion sizes, and brands used. For precise information, use a nutritional calculator with your exact ingredients.)

Preparation Time

This soup is relatively quick to come together, making it ideal for weeknight meals. Expect approximately 15-20 minutes of active preparation time (chopping vegetables, shredding chicken) and 30-40 minutes of cooking time, for a total time of around 45-60 minutes from start to finish. Using pre-chopped vegetables or leftover cooked chicken can significantly reduce the prep time.

How to Serve

Chicken and Corn Soup is wonderfully versatile and can be served in various ways. Here are some ideas:

• Classic Comfort:
  • Serve piping hot in deep bowls.
  • Garnish generously with fresh chopped parsley or chives for color and freshness.
  • Add a crackle of extra black pepper on top.
• Topping Extravaganza: Offer a selection of toppings for everyone to customize their bowl:
  • Crumbled crispy bacon
  • Shredded cheddar or Monterey Jack cheese
  • A dollop of sour cream or plain Greek yogurt
  • A sprinkle of paprika or smoked paprika
  • Extra corn kernels (perhaps roasted for texture)
  • Sliced green onions
  • A drizzle of hot sauce for those who like heat
  • Crispy fried onions or shallots
  • Croutons (homemade or store-bought)
• Perfect Pairings: Complement the soup with delicious sides:
  • Crusty bread or warm dinner rolls for dipping (sourdough, French baguette, or cornbread are excellent choices).
  • Simple green salad with a light vinaigrette to balance the richness.
  • Grilled cheese sandwiches for a classic soup-and-sandwich combo.
  • Saltine crackers or oyster crackers.
• Presentation Matters:
  • Serve in rustic pottery bowls for a cozy feel.
  • A swirl of extra cream or a drizzle of good quality olive oil on top can elevate the look.
  • For a lighter meal, serve smaller portions in mugs.

Additional Tips

Enhance your Chicken and Corn Soup experience with these eight helpful tips:

1. Boost the Veggies: Don’t hesitate to add more vegetables for extra flavor, color, and nutrition. Finely diced bell peppers (red adds sweetness), peas, or even potatoes (diced small and added with the broth to ensure they cook through) can work well. Sauté them along with the onions, carrots, and celery.
2. Creamier Consistency: For an even richer, thicker, and creamier soup without relying solely on heavy cream, try this: Blend about 1 cup of the soup (mostly broth and corn) with an immersion blender or carefully in a regular blender (let it cool slightly first!) until smooth. Stir this puree back into the main pot. This naturally thickens the soup using the starch from the corn. You can also mash some of the corn kernels against the side of the pot with a spoon.
3. Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes along with the garlic, or stir in a finely minced jalapeño (seeds removed for less heat) with the onions. A dash of cayenne pepper or a swirl of your favorite hot sauce at the end also works wonders. Smoked paprika can add a lovely smoky depth.
4. Make-Ahead Magic: This soup is fantastic for meal prep. You can make a large batch and store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and become even better overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling, especially after the cream has been added. You may need to add a splash of broth or water if it has thickened too much upon standing.
5. Using Leftover Cooked Chicken: This recipe is perfect for using up leftover roasted or rotisserie chicken! Simply skip the step of cooking the raw chicken in the broth. Shred or chop your pre-cooked chicken (you’ll need about 2-3 cups) and add it to the soup along with the corn or during the last 5 minutes of simmering, just long enough to heat it through. This significantly cuts down the cooking time.
6. Corn Considerations: While frozen corn is convenient and reliable, don’t underestimate the power of fresh or roasted corn. If using fresh corn (about 3-4 ears), cut the kernels off the cob and add them as directed. For extra flavor, try roasting the corn kernels (fresh or frozen) in the oven at 400°F (200°C) for 15-20 minutes until lightly golden before adding them to the soup. This adds a lovely caramelized sweetness.
7. Thickening Alternatives: If you don’t have cornstarch or prefer not to use it, you can make a roux. Melt 2 tablespoons of butter in a small saucepan, whisk in 2 tablespoons of all-purpose flour, and cook for 1-2 minutes until bubbly and golden. Gradually whisk in about 1 cup of the hot soup broth until smooth, then pour this mixture back into the main soup pot and simmer until thickened. Alternatively, adding a small amount of mashed potato flakes can also help thicken the soup.
8. Herb Variations: While thyme is classic, feel free to experiment with other herbs. Sage pairs well with chicken and cream. A bay leaf added with the broth (and removed before serving) imparts subtle depth. Tarragon offers a unique, slightly anise-like flavor that complements creamy chicken dishes. Always use fresh herbs whenever possible for the brightest flavour, adding them towards the end of cooking (like the parsley/chives).

FAQ Section

Here are answers to some frequently asked questions about making Chicken and Corn Soup:

1. Q: Can I use frozen or canned corn instead of fresh?
   • A: Absolutely! This recipe is designed to be flexible. Frozen corn kernels are an excellent year-round choice and require no thawing before adding to the pot. If using canned corn, be sure to drain it very well before adding it to the soup to avoid watering down the flavour or adding excess sodium (choose low-sodium options if possible). You’ll need approximately one 15-16 oz can, drained. Fresh corn cut from the cob (about 3-4 ears) offers the best flavour when in season but requires a little extra prep. All options yield a delicious result.
2. Q: How can I make this soup thicker or thinner?
   • A: To make the soup thicker, you have a few options: increase the amount of cornstarch slurry (mix 1 extra tablespoon cornstarch with 1 tablespoon cold water and stir into simmering soup), let the soup simmer uncovered for a little longer to allow some liquid to evaporate, or use the blending technique mentioned in the tips (blend a portion of the soup and stir it back in). To make the soup thinner, simply stir in additional chicken broth or even a splash of water or milk until it reaches your desired consistency. Adjust seasoning if you add significant liquid.
3. Q: Can I freeze this Chicken and Corn Soup?
   • A: Yes, but with a caveat. Soups containing dairy (like heavy cream or half-and-half) can sometimes separate or become grainy upon thawing and reheating. For the best results, consider making the soup up to the point before adding the cream and cornstarch slurry. Freeze this base. When ready to serve, thaw the soup base, bring it to a simmer, then add the cornstarch slurry to thicken and stir in the cream at the end. If you do freeze the fully prepared soup, thaw it overnight in the refrigerator and reheat it very gently over low heat, stirring frequently. Avoid boiling. A quick whisk can sometimes help re-emulsify the texture.
4. Q: How long will this soup last in the refrigerator?
   • A: Properly stored in an airtight container, leftover Chicken and Corn Soup will typically last for 3 to 4 days in the refrigerator. Ensure the soup cools down partially before refrigerating, but don’t leave it at room temperature for more than two hours.
5. Q: Can I use different cuts of chicken?
   • A: Yes, definitely. While boneless, skinless chicken breasts or thighs are convenient, you can absolutely use bone-in chicken pieces (like thighs or drumsticks). They often add more flavour to the broth. Simply simmer them until cooked through, remove them, let them cool slightly, then shred the meat off the bones, discarding the skin and bones before returning the meat to the pot. You may need to adjust the simmering time depending on the size and type of chicken pieces. Leftover cooked chicken (rotisserie, roasted) is also a fantastic time-saver – just add the shredded/chopped cooked chicken near the end to heat through.
6. Q: How can I make this recipe gluten-free?
   • A: This recipe is naturally close to being gluten-free! The main potential source of gluten is the chicken broth (some brands contain wheat derivatives) and potentially cross-contamination. Ensure you use a certified gluten-free chicken broth. Cornstarch is naturally gluten-free, making it a suitable thickener. Double-check all your packaged ingredients (like dried herbs) to ensure they are free from gluten additives or cross-contamination warnings if catering to someone with celiac disease.
7. Q: What can I substitute for heavy cream or half-and-half?
   • A: If you want to avoid heavy cream or half-and-half, you have several options for adding creaminess. Evaporated milk can work well (use slightly less than the called-for cream). For a dairy-free option, full-fat canned coconut milk (unsweetened) can add richness, though it will impart a subtle coconut flavour. Alternatively, blend a small amount of soaked cashews with some broth until very smooth and stir it in, or simply omit the cream altogether for a lighter, brothier soup – it will still be delicious! The blending technique (pureeing some of the corn and broth) also adds creaminess without dairy.
8. Q: My soup tastes a little bland. How can I boost the flavor?
   • A: Several things can enhance the flavour. First, ensure you seasoned adequately with salt and pepper – taste and adjust! Using a high-quality, flavorful chicken stock instead of just broth makes a huge difference. Ensure you sautéed the onions properly to build the base flavour. Adding a bay leaf during simmering adds depth. A squeeze of fresh lemon juice at the very end can brighten all the flavours without making it taste lemony. Consider adding a pinch of poultry seasoning along with the thyme. Finally, a small amount of umami-rich ingredients like a teaspoon of Worcestershire sauce or soy sauce (use tamari for gluten-free) can add savoury depth without overpowering the soup. Don’t forget the impact of fresh herbs as a garnish!

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