Chicken Corn Soup
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.
Servings: 8 servings
Ingredients
- 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
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 1 bay leaf
- ½ cup 120 milliliters heavy cream
- Juice from half a lemon ~1-2 Tablespoons, or more, depending on taste preferences
Optional Garnish:
- Chopped fresh parsley
Instructions
- Heat Oil in Pot: Heat oil in a large pot or Dutch oven over medium heat.
- Sauté Onions: Add chopped onion and sauté until translucent.
- 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.)
- 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.
- 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.
- Add Cream: Stir in heavy cream. Allow soup to simmer for an additional 1-2 minute(s).
- 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.
- Garnish and Serve: Ladle soup into bowls, garnish with chopped parsley, then serve.
Video
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.