There’s something undeniably comforting about a hearty bowl of Chicken Corn Soup. With tender pieces of chicken mingled with sweet corn and savory broth, it’s the kind of dish that wraps you in warmth, making it perfect for cozy evenings or when you need a little pick-me-up. This beautifully textured soup is not just a meal; it’s a nostalgic experience for many. Every spoonful is filled with wholesome ingredients designed to satisfy and nourish, bringing a taste of home to your dining table.

Pin this for later!

I remember the first time I made Chicken Corn Soup; it was a chilly autumn afternoon, and the scent of simmering vegetables and chicken filled the kitchen. My family gathered around, anticipation painting their faces. As we shared stories and laughter over this delicious soup, I realized how food can truly connect us, creating memories that last a lifetime. This Chicken Corn Soup not only tastes amazing but is also incredibly easy to whip up. Trust me, once you try it, you’ll be hooked!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Corn Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
CHICKEN CORN SOUP

Why You’ll Love This Recipe

Simple & Quick: Ready in just 55 minutes, allowing you to enjoy a wholesome meal without a long wait.
Irresistible Flavor: Creamy and rich with a delightful blend of spices and fresh ingredients that make every bite a pleasure.
Eye-Catching Appeal: The vibrant colors of the vegetables and corn make this soup as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect for a light lunch, a comforting dinner, or as a starter for your favorite gatherings.
Diet-Friendly Options: Easily adjustable with rotisserie chicken or pantry staples, making it a go-to when you want something delicious yet practical.

Ingredients You’ll Need

3 tablespoons unsalted butter: This adds richness and depth to the soup. You can substitute with olive oil if you prefer.
2 celery stalks, sliced: Celery brings a nice crunch and enhances the flavor base. For a different taste, consider parsley or leeks.
1 medium onion, sliced thin: Onions provide sweetness as they cook down. Yellow or sweet onions work best.
2 carrots, peeled and chopped: Carrots add a natural sweetness and color. Feel free to replace with parsnips for a unique twist!
3 tablespoons minced garlic: Garlic gives the soup its aromatic base. Use fresh garlic for the best flavor, or substitute with 1 teaspoon garlic powder if needed.
3 chicken breasts, boiled and shredded (or 4 cups rotisserie chicken): The protein source for this soup. Rotisserie chicken is an easy, flavorful option that saves time.
2 (14.5 ounce) cans chicken broth: This is the foundation of your soup. Low-sodium or homemade broth can enhance the health factor.
2 cups frozen or fresh corn kernels: Corn provides sweetness and texture. Fresh corn is delicious in the summer, while frozen corn is perfect for year-round enjoyment.
1 cup heavy cream: Adds creaminess and richness; consider substituting with coconut milk for a dairy-free version.
½ teaspoon smoked paprika: This spice delivers a subtle smokiness that elevates the overall flavor.
1 teaspoon dried thyme: Thyme introduces earthy notes, balancing the sweetness of the corn and carrots.
½ teaspoon salt: To taste; you can adjust depending on the saltiness of your broth.
½ teaspoon pepper: Freshly cracked black pepper enhances flavors without overwhelming the dish.

How to Make Chicken Corn Soup

Sauté the Veggies: In a large soup pot, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add the sliced onion, chopped carrots, and sliced celery. Cook for about 7-8 minutes until they soften and the onions become translucent, stirring occasionally. Don’t rush this step—this is where the flavor develops! Stir in 3 tablespoons of minced garlic, ½ teaspoon of smoked paprika, 1 teaspoon of dried thyme, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for one more minute until fragrant.
Add Chicken and Broth: Next, stir in your shredded chicken (or rotisserie chicken) along with 2 cans of chicken broth. Increase the heat slightly and bring the mixture to a gentle simmer. Once it simmers, reduce the heat to medium-low to maintain a steady simmer.
Incorporate the Corn: Add 2 cups of corn kernels to the pot and let the soup bubble gently for about 15 minutes. The corn will soften while infusing the broth with its sweetness.
Finish with Cream: Gently whisk in 1 cup of heavy cream, stirring to combine. Allow it to cook for an additional few minutes, but be careful not to let it boil, as boiling can cause the cream to curdle.
Serve and Enjoy: Ladle out your Chicken Corn Soup into bowls and serve with oyster crackers or saltines for a delightful crunch. Enjoy every comforting spoonful!

Storing & Reheating

To store, allow the Chicken Corn Soup to cool completely before transferring it to an airtight container. It can be kept at room temperature for about 2 hours, and then transferred to the refrigerator for up to 3 days. For longer storage, this soup freezes beautifully; just make sure to use a freezer-safe container and keep it for up to 3 months. To reheat, simply thaw in the fridge overnight and warm gently in a pot over low heat, stirring occasionally. The texture may change slightly after freezing, so feel free to add a splash of cream or water to refresh it.

Chef’s Helpful Tips

Avoid overcooking the veggies in the first step; you want them softened but not mushy, which preserves the texture of the whole soup.
Use fresh chicken for a more robust flavor; if you’re short on time, rotisserie chicken is a fantastic shortcut.
Keep the heat low when adding the cream to prevent curdling; patience here pays off with a smooth finish.
Consider adding a squeeze of fresh lemon juice just before serving to brighten up the flavors!
This soup makes excellent leftovers; make a big batch ahead of time to enjoy later in the week.

Chicken Corn Soup is such a splendid blend of flavors and textures; it truly checks all the boxes for comfort food. Its creamy nature is warm and inviting, making it an ideal choice for gatherings or cozy nights in. The wholesome ingredients and simple preparation make it a breeze—perfect for anyone, from seasoned cooks to beginners! Don’t hesitate to customize it with your favorite spices or vegetables; you might just discover a new family favorite.

Recipe FAQs

Can I use frozen chicken instead of fresh?

Absolutely! You can cook frozen chicken breasts in the soup. Just add them to the pot with the broth, and increase the simmering time until the chicken is fully cooked and tender. Afterward, you can shred it right in the pot.

Can I make this soup dairy-free?

Yes! Simply replace the heavy cream with coconut milk or a dairy-free cream alternative. These substitutes work well to maintain the rich, creamy texture without using dairy.

How can I thicken the soup?

If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with cold water to create a slurry and add it to the soup during the final minutes of cooking. Alternatively, blending a portion of the soup and stirring it back in will also provide a lovely thickness.

Can I use other vegetables in this soup?

Definitely! Feel free to experiment with your favorite veggies. Peas, diced potatoes, or bell peppers can add delightful flavors and textures. Just remember to adjust cooking times based on the vegetables you choose.

More Soups Recipes

👉 If you make my CHICKEN CORN SOUP recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.