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.