Description
This CHICKEN CORN SOUP brings irresistible flavor with tender chicken, sweet corn, and a creamy finish, making it a perfect, quick comfort food for any night.
Ingredients
Scale
- 3 tablespoons of unsalted butter
- 2 celery stalks sliced
- 1 onion medium size, sliced thin
- 2 carrots peeled and chopped
- 3 tablespoons of minced garlic
- 3 chicken breast boiled and shredded (or 4 cups of rotisserie chicken)
- 2 14.5 ounce cans of chicken broth
- 2 cups of frozen or fresh corn kernels
- 1 cup of heavy cream
- ½ teaspoon of smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon of salt
- ½ teaspoon of pepper
Instructions
- Melt butter in a soup pot over medium heat.
- Add sliced onion, celery, and carrots. Cook for 7-8 minutes, stirring occasionally, until softened.
- Stir in minced garlic, smoked paprika, thyme, salt, and pepper, cooking for about a minute.
- Add shredded chicken and chicken broth, bringing to a simmer. Reduce heat to medium-low.
- Incorporate corn and let simmer for about 15 minutes.
- Whisk in heavy cream and cook without boiling to prevent curdling.
Notes
You can use rotisserie chicken for convenience.
Oyster crackers or saltines are excellent for serving alongside.
Adjust seasoning to taste based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg