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Chicken Corn Soup

A cozy bowl of comfort with the rich taste of chicken and the delightful sweetness of corn.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups cooked chicken shredded
  • 4 cups chicken broth
  • 2 cups corn kernels fresh or frozen
  • 1 cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Blender or immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the diced onion until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the shredded chicken to the pot and stir to combine.
  5. Pour the chicken broth into the pot, stirring well.
  6. Stir in the corn kernels and season with salt, pepper, and paprika.
  7. Bring the mixture to a gentle simmer and let it cook for 15-20 minutes.
  8. Stir in the heavy cream and let it heat through for another 5 minutes.
  9. Remove from heat and ladle the soup into bowls.
  10. Garnish with fresh parsley before serving.

Notes

For an extra creamy texture, blend a portion of the soup before serving.