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Chicken Corn Soup

A comforting blend of sweet corn, tender chicken, and creamy broth that's ready in about 30 minutes, perfect for cozy weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked chicken shredded
  • 1 cup corn kernels fresh or frozen
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Whisk

Method
 

  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
  2. Add 2 minced garlic cloves and cook for 1 minute, stirring, until fragrant.
  3. Stir in 2 cups of shredded cooked chicken and 1 cup of corn kernels, cooking for 2 minutes.
  4. Pour in 4 cups of chicken broth and bring the mixture to a simmer over medium-high heat.
  5. Season the soup with 1 teaspoon of paprika, salt, and pepper to taste.
  6. Reduce the heat to low and stir in 1 cup of heavy cream, bringing the soup back to a gentle simmer.
  7. Let the soup simmer for 5 to 10 minutes, stirring occasionally, until flavors meld.
  8. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Notes

For added depth, use homemade chicken broth instead of store-bought.