Chicken Corn Soup
This Chicken Corn Soup is quick, delicious and made with simple ingredients. This soup cooks easily on the stovetop for a weeknight meal.
Servings: 6
Cost: $12.73, $2.12 per Servings
Ingredients
- 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
- ½ teaspoon black pepper
- 1 cup heavy cream
- ¼ cup chopped fresh parsley for garnish optional
Instructions
- Heat 1 tablespoon vegetable oil in a large stockpot over medium heat. Add 1 medium finely chopped onion and 2 teaspoons minced garlic. Sauté for about 5 minutes, until the onion is soft and translucent.
- Pour in 8 cups chicken broth.
- Stir in 4 cups corn kernels, 3 medium peeled and diced potatoes, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Add 2 boneless skinless 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 1 cup heavy whipping cream and simmer for an additional 5 minutes, until heated through.
- Garnish with chopped fresh parsley before serving and enjoy!
Notes
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.
If using canned corn, please note it should be drained before adding. Refrigerate the leftovers in an airtight container for up to 5-6 days.
Nutrition
Calories: 343kcal | Carbohydrates: 20g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 1873mg | Potassium: 558mg | Fiber: 3g | Sugar: 8g | Vitamin A: 827IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg
