Chicken Corn Soup

💛 Why you’ll love this recipe

• Easy to make and a great choice for beginner cooks.
• Made in one pan.
• Ready in less than an hour.
• Stores well in the refrigerator or freezer.

➡️ Ingredients

⏲ How to make chicken corn soup

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Heat Oil in Pot: Heat the oil in a large pot or Dutch oven over medium heat.
• Sauté Onions: Add the chopped onion and sauté until translucent.
• Brown Chicken: Push the onion to the outside edges of the pan, then add the cubed chicken to the middle of the pot and cook for about 5-6 minutes, or until the chicken is no longer pink on the outside. (Let the chicken cook in the middle of the pot with the onions on the outside edge for the first 2-3 minutes, then stir to incorporate the chicken with the onions and cook all sides of the chicken.)
• Add Soup Ingredients: Add the chicken broth, creamed corn, frozen corn kernels, diced carrot, diced potato, ground thyme, garlic powder, salt, oregano, pepper, and bay leaf. Stir to combine.
• Bring To Boil Then Simmer: Increase the stovetop heat to medium-high, bring soup to a boil (this may take 5-10 minutes), then reduce the stovetop heat to low. Cover the pot with a lid and allow the soup to simmer for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.

• Add Cream: Stir in heavy cream. Allow the soup to simmer for an additional 1-2 minute(s).
• Add Lemon Juice and Season: Carefully remove the bay leaf from the pot, then stir in the lemon juice. Taste the soup, and add additional lemon juice, salt, or pepper based on taste preferences.
• Garnish and Serve: Ladle the soup into bowls, garnish with chopped parsley, then serve.

👉 Ingredient substitution suggestions

• Avocado Oil: Substitute with butter or olive oil.
• Chicken Breasts: Chicken thighs can be used instead of breasts. Adjust the cooking time as needed since thighs may take a little longer to cook through.
• Unsalted Chicken Broth: Unsalted chicken stock, vegetable broth, or beef broth can be used. If you can only find low-sodium or salted broth or stock, just decrease the amount of salt added to the recipe.
• Creamed Corn: A blend of blended corn kernels and milk can replace canned creamed corn.
• Frozen Corn: Fresh corn can be used in place of frozen corn. You’ll need about 2 ears of corn, kernels removed.
• Carrots and Potatoes: Feel free to use sweet potatoes, turnips, or parsnips.
• Ground Thyme and Dried Oregano: Fresh herbs can be used instead, simply triple the quantity.

✨ Variations

• Add some other veggies like chopped celery or frozen peas.
• Add some finely chopped jalapeño and/or a sprinkle of ground cayenne pepper for some heat.
• Sprinkle shredded Parmesan cheese on top right before serving.

〰️ How to serve

• Bread — Serve with slices of crusty bread or dinner rolls.
• Salad — Serve with a creamy dill cucumber salad or a tossed green salad.
• Veggies — Serve with baked sliced zucchini or lemon garlic spinach on the side.

💬 FAQs