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Garnished chicken corn soup in a bowl with a spoon.

Chicken Corn Soup

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This Chicken Corn Soup is a go-to option for a quick and flavorful meal that can be prepared in one pot. Ready in less than an hour, this soup combines tender chicken, hearty vegetables, and a flavorful broth.


  • 1 Tablespoon (15 milliliters) avocado oil
  • 1 small yellow onion, finely chopped
  • 1 pound boneless skinless chicken breasts, cut into small cubes
  • 4 cups (32 ounces) unsalted chicken broth
  • 15-ounce can creamed corn
  • 1 cup frozen corn kernels
  • 2 medium-sized carrots, peeled and diced
  • 1 medium-sized russet potato, peeled and diced
  • 1 teaspoon ground thyme
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup (120 milliliters) heavy cream
  • Juice from half a lemon (~12 Tablespoons), or more, depending on taste preferences

Optional Garnish:

  • Chopped fresh parsley


  1. Heat Oil in Pot: Heat oil in a large pot or Dutch oven over medium heat.
  2. Sauté Onions: Add chopped onion and sauté until translucent.
  3. Brown Chicken: Push onion to outside edges of the pan, then add 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 chicken cook in the middle of the pot with onions on the outside edge for the first 2-3 minutes, then stir to incorporate chicken with onions and cook all sides of the chicken.)
  4. Add Soup Ingredients: Add chicken broth, creamed corn, frozen corn kernels, diced carrot, diced potato, ground thyme, garlic powder, salt, oregano, pepper, and bay leaf. Stir to combine.
  5. Bring To Boil Then Simmer: Increase stovetop heat to medium-high, bring soup to a boil (this may take 5-10 minutes), then reduce stovetop heat to low. Cover pot with a lid and allow soup to simmer for 15 minutes, or until chicken is fully cooked and the vegetables are tender.
  6. Add Cream: Stir in heavy cream. Allow soup to simmer for an additional 1-2 minute(s).
  7. Add Lemon Juice and Season: Carefully remove bay leaf from the pot, then stir in lemon juice. Taste soup, and add additional lemon juice, salt, or pepper based on taste preferences.
  8. Garnish and Serve: Ladle soup into bowls, garnish with chopped parsley, then serve.

Recipe Notes:

Storage: Store the soup in an airtight container in the fridge for up to 3 days or freeze in the freezer for up to 2 months.

Keywords: chicken corn soup, chicken and sweet corn soup, corn and chicken soup

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