Name: Easy Chicken and Corn Soup Recipe
Ingredients: 2 tablespoons Olive Oil or Unsalted Butter: This is the base for sautéing your aromatics, creating the first layer of foundational flavor. Butter will add a richer taste, while olive oil is a slightly lighter option.; 1 large Yellow Onion, finely diced: Provides a sweet, aromatic base that mellows and deepens as it cooks.; 2 cloves Garlic, minced: Adds a pungent, savory depth. Mince it finely to ensure it disperses evenly throughout the soup.; 1/4 cup All-Purpose Flour: This is our primary thickening agent, creating a simple roux with the butter and onions to give the soup its wonderfully creamy body.; 6 cups Low-Sodium Chicken Broth: The heart of the soup. Using a low-sodium version allows you to control the final saltiness. A quality broth, whether homemade or store-bought, makes a significant difference.; 3 cups Shredded Cooked Chicken: The star protein. A store-bought rotisserie chicken is a fantastic time-saver, but you can use any leftover cooked chicken you have on hand.; 1 (15-ounce) can Creamed Corn: This is the secret to the soup’s velvety texture and concentrated sweet corn flavor. It adds both sweetness and body.; 1 (15-ounce) can Whole Kernel Corn, drained: Provides a delightful texture and a sweet pop in every spoonful, contrasting beautifully with the creamed corn.; 1 cup Half-and-Half or Heavy Cream: Enriches the soup, giving it a luxurious, silky finish. For a lighter version, you can use whole milk, but the creaminess will be less pronounced.; 1 teaspoon Dried Thyme: Lends a subtle, earthy, and slightly minty note that complements the chicken and corn perfectly.; Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning. Be sure to taste and adjust at the end of the cooking process.; 1/4 cup Fresh Parsley, chopped (for garnish): Adds a touch of bright, fresh color and a clean flavor that cuts through the richness of the soup.

Ingredients

Scale

2 tablespoons Olive Oil or Unsalted Butter: This is the base for sautéing your aromatics, creating the first layer of foundational flavor. Butter will add a richer taste, while olive oil is a slightly lighter option.
1 large Yellow Onion, finely diced: Provides a sweet, aromatic base that mellows and deepens as it cooks.
2 cloves Garlic, minced: Adds a pungent, savory depth. Mince it finely to ensure it disperses evenly throughout the soup.
1/4 cup All-Purpose Flour: This is our primary thickening agent, creating a simple roux with the butter and onions to give the soup its wonderfully creamy body.
6 cups Low-Sodium Chicken Broth: The heart of the soup. Using a low-sodium version allows you to control the final saltiness. A quality broth, whether homemade or store-bought, makes a significant difference.
3 cups Shredded Cooked Chicken: The star protein. A store-bought rotisserie chicken is a fantastic time-saver, but you can use any leftover cooked chicken you have on hand.
1 (15-ounce) can Creamed Corn: This is the secret to the soup’s velvety texture and concentrated sweet corn flavor. It adds both sweetness and body.
1 (15-ounce) can Whole Kernel Corn, drained: Provides a delightful texture and a sweet pop in every spoonful, contrasting beautifully with the creamed corn.
1 cup Half-and-Half or Heavy Cream: Enriches the soup, giving it a luxurious, silky finish. For a lighter version, you can use whole milk, but the creaminess will be less pronounced.
1 teaspoon Dried Thyme: Lends a subtle, earthy, and slightly minty note that complements the chicken and corn perfectly.
Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning. Be sure to taste and adjust at the end of the cooking process.
1/4 cup Fresh Parsley, chopped (for garnish): Adds a touch of bright, fresh color and a clean flavor that cuts through the richness of the soup.

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Instructions

Build the Flavor Base: Place a large pot or Dutch oven over medium heat. Add the olive oil or butter. Once the butter is melted or the oil is shimmering, add the finely diced yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent, soft, and fragrant. This step is crucial for developing a sweet, non-astringent onion flavor.
Infuse the Garlic: Add the minced garlic to the pot and cook for another minute until it is aromatic. Be careful not to let the garlic brown or burn, as it can become bitter. Stir constantly during this minute.
Create the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for about 2 minutes. The flour will absorb the fat and coat the vegetables, forming a paste-like substance known as a roux. Cooking the flour taste out is essential for a smooth, non-pasty final soup.
Deglaze and Whisk: While whisking constantly, slowly pour in about one cup of the chicken broth. The whisking action is key to preventing lumps. Scrape the bottom of the pot to release any browned bits of onion (this is called deglazing and adds immense flavor). Once the mixture is smooth, gradually whisk in the remaining chicken broth until fully incorporated.
Simmer and Combine: Bring the mixture to a gentle simmer. Once it begins to bubble slightly, add the shredded cooked chicken, the can of creamed corn, the drained can of whole kernel corn, and the dried thyme. Stir everything together until well combined.
Meld the Flavors: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15-20 minutes. This allows all the flavors to meld together beautifully. The soup will thicken slightly during this time.
Add the Creaminess: Turn off the heat. Slowly stir in the half-and-half or heavy cream. It’s important to do this off the heat to prevent the dairy from curdling or separating.
Final Seasoning and Serving: Taste the soup and season generously with salt and freshly ground black pepper until it reaches your desired flavor. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

Nutrition

Serving Size: one normal portion
Calories: 420
Fat: 15g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g