Chicken & Sweet Corn Soup
This comforting chicken and sweet corn soup combines tender shredded chicken with sweet corn kernels in a rich, homemade broth. Made with simple ingredients and straightforward techniques, this soul-warming soup delivers restaurant-quality flavor with minimal effort. Perfect for cozy dinners or when you need something that feels like a warm hug in a bowl.
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Servings: 8
Calories: 285kcal
Ingredients
- 1 whole chicken about 4 lbs
- 1 onion chopped
- 4 quarts water
- 1 10 oz package frozen whole kernel corn
- ½ cup chopped celery
- Salt and pepper to taste
Instructions
- Place whole chicken, chopped onion, and celery in a large pot with 4 quarts of water.
- Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 45-60 minutes.
- Remove chicken from pot and let cool slightly. Shred the meat and set aside.
- Strain the broth if desired for a clearer soup, then return to pot.
- Add frozen corn to the broth and simmer for 10 minutes.
- Return shredded chicken to the pot and stir to combine.
- Season with salt and pepper to taste. Simmer for 5 more minutes and serve hot.
Notes
Skim fat from the broth surface during cooking for a clearer, lighter soup
Add fresh herbs like parsley or a pinch of nutmeg for enhanced flavor
Soup can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months
For thicker soup, mix 2 tablespoons cornstarch with cold water and stir into simmering soup
Fresh corn can be substituted for frozen - use about 2 cups of kernels cut from 3-4 ears
If soup becomes too thick upon reheating, thin with additional chicken broth or water
Nutrition
Calories: 285kcal | Carbohydrates: 12g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 580mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g