This is a hearty soup that is easy to make and loaded with flavor! Add this chicken corn soup to your recipe list!
❤️WHY WE LOVE THIS RECIPE
We love easy recipes with lots of flavor and this is one of those! Plus, it’s versatile; you can even use rotisserie chicken to cut down on time. This soup also comes together really quickly so it’s perfect for a busy night. We love it with saltines or oyster crackers.
SWAPS
Soups are very versatile; if you are not a fan of carrots, simply leave them out. Can’t have onions? Add some onion powder. Grab a rotisserie chicken to save even more time. Don’t have fresh corn, use frozen. Lot’s of easy ways to make this delicious soup.
⭐TIP
Since this soup contains heavy cream, don’t bring it to a boil. It will cause the milk to curdle. I have not tried freezing this recipe but see no reason why you couldn’t. You could also cut this recipe in half with no problems.
OTHER DELICIOUS SOUP RECIPES
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Chicken Corn Soup
This Chicken Corn Soup is hearty and delicious. Great on a cold day and perfect for any gathering. Loaded with flavor and super versatile.
- 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
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Melt butter in your soup pot over medium heat, add onion carrots and celery. Cook for about 7-8 minutes until softened, stirring occasionally. Stir in garlic, smoked paprika, thyme, salt and pepper. Cook about a minute.
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Next add in chicken and chicken broth and bring to a simmer. Reduce to medium-low heat.
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Add in corn and let simmer for about 15 minutes.
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Whisk in heavy cream and, let it cook, but NOT boil so it doesn’t curdle.
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Serve with oyster crackers or saltines and enjoy!
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