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This Chicken Corn Soup is quick, delicious and made with simple ingredients. This soup cooks easily on the stovetop for a weeknight meal.
Being a mom of 8, I am an expert of making delicious soup recipes. We enjoy soup throughout the year because of the many ways it can be made.
This chicken corn soup is loaded with chicken and veggies which makes it so comforting and a family favorite. You may have tried out Potato Corn Chowder and Crock Pot Corn Chowder Recipe. This chicken soup is just as delicious with a creamy texture.
Check out More Seasonal Recipes.
Table of Contents
Why This Recipe Works
We love to make this soup year round. This chicken corn soup can be made in a variety of ways and served with your favorite side dish recipes.
This soup is very satisfying and filling. The chicken and veggies cook perfectly with not a lot of prep work. This is a crowd pleasing meal that can be served for any occasion.
- Boneless, Skinless Chicken Breasts
- Vegetable Oil
- Medium Onion, finely chopped
- Minced Garlic
- Chicken Broth or Chicken Stock
- Sweet Corn Kernels (fresh, frozen corn or canned)
- Medium Potatoes, peeled and diced
- Black Pepper
- Heavy Cream
- Chopped Fresh Parsley for garnish, optional
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Substitutions and Additions
This recipe can be made with simple variations and additions. It is easy to make it your own or what you have on hand. Here are some delicious additions.
- Egg Noodles
- Soy Sauce
Step by Step Instructions
Step 1 – Heat the vegetable oil in a large stockpot over medium heat. Add the finely chopped onions, carrots and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Step 2 – Pour in the chicken broth and add the diced potatoes, corn kernels, paprika, salt, and pepper. Stir everything together.
Step 3 – Add the raw chicken breasts to the pot. Raise the heat to bring the liquid to a boil. Once high heat is boiling, reduce the heat to a simmer, cover the pot, and let it cook for 20 minutes – 25 minutes, or until the potatoes are tender and the chicken is fully cooked.
Step 4 – Carefully remove the chicken breasts from the pot and set them aside to cool slightly. Once cool enough to handle, shred them using two forks.
Step 5 – Return the shredded chicken to the pot and stir to combine.
Step 6 – Stir in the heavy cream and continue to simmer for an additional 5 minutes, or until heated through. Garnish with chopped fresh parsley before serving, seasoned with salt and enjoy!
- Potato Options – Different potato types offer varying textures and flavors. Russets are starchy and might make the chowder thicker, while Yukon Gold could provide a buttery texture.
- Cream Alternatives – For a lighter version, you may want to test using half-and-half or even coconut milk as a dairy free alternative to heavy cream.
- Corn – If using canned corn, please note it should be drained before adding.
- Leftover Chicken – If you have leftover chicken or rotisserie chicken, this is a great option to make it into another meal. Learn how to shred chicken with a mixer to save time.
- Cutting Veggies – To prepare the meal, we recommend cutting the veggies about the same size. This helps to cook them evenly and about the same time.
- Thicker Consistency – If you prefer a thicker consistency make a cornstarch slurry. You can also use all purpose flour. Combine 2 tablespoons of cornstarch or flour and mix with 2 tablespoons of water.
We love to add hot sauce when serving for a spicy taste.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 5-6 days.
Yes, you can freeze this soup. Place in a freezer safe container for up to 3 months. Thaw in the fridge overnight when ready to serve.
Reheating can be done by placing the soup in microwave safe bowls and reheating in the microwave. You can also reheat on the stovetop depending on the quantities that you are reheating.
More Easy Chicken Soup Recipes
We love to hear from you. If you make this Chicken Corn Soup Recipe, please leave us a comment or star review.
Chicken Corn Soup
- 2 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 medium onion finely chopped
- 2 teaspoon minced Garlic
- 8 cups chicken broth
- 4 cups corn kernels fresh, frozen or canned
- 3 medium potatoes peeled and diced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley for garnish optional
- Heat the vegetable oil in a large stockpot over medium heat. Add the finely chopped onion and minced garlic.
- Sauté until the onion becomes translucent, about 5 minutes.
- Pour in the chicken broth and add the diced potatoes, corn kernels, paprika, salt, and pepper. Str everything together.
- Add the raw chicken breasts to the pot. Raise the heat to bring the liquid to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked.
- Carefully remove the chicken breasts from the pot and set them aside to cool slightly. Once cool enough to handle, shred them using two forks.
- Return the shredded chicken to the pot and stir to combine.
- Stir in the heavy cream and continue to simmer for an additional 5 minutes, or until heated through.
- Garnish with chopped fresh parsley before serving and enjoy!
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