Chicken Corn Soup Recipe

There are some dishes that just feel like a warm hug in a bowl, and for my family, this Chicken Corn Soup is unequivocally one of them. I remember the first time I perfected this recipe; it was a chilly autumn evening, the kind where the wind howls just a little too loudly, and everyone’s craving something to chase away the cold. The aroma alone, a comforting blend of savory chicken, sweet corn, and subtle herbs, filled the entire house, drawing everyone to the kitchen. When I finally ladled it out, thick and creamy, into eager bowls, the silence that followed – broken only by the happy clinking of spoons – was the best compliment I could have received. Since then, it’s become a staple, a go-to for sick days, celebratory dinners, or simply when we need a little extra comfort. The kids always ask for seconds (and sometimes thirds!), and my husband swears it’s the best chicken corn soup he’s ever had. It’s simple enough for a weeknight but special enough for guests, and its wholesome goodness never fails to satisfy. This isn’t just a recipe; it’s a bowlful of happy memories and a testament to how simple ingredients can create something truly magical.

The Ultimate Comfort: My Family’s Favorite Chicken Corn Soup Recipe

Chicken Corn Soup is a classic for a reason. It’s a delightful combination of tender, shredded chicken and sweet, juicy corn kernels, all swimming in a rich, creamy, and flavorful broth. This version strikes the perfect balance between hearty and light, making it an ideal meal for any season, though it particularly shines during cooler months. What sets this recipe apart is its depth of flavor, achieved through a careful layering of aromatics and a creamy finish that doesn’t feel overly heavy. Whether you’re a seasoned cook or new to the kitchen, this chicken and corn soup recipe is straightforward and rewarding. Prepare to create a pot of soup that will have everyone asking for your secret!

Ingredients You’ll Need for Perfect Chicken Corn Soup

Gathering your ingredients is the first step to a delicious bowl of soup. This recipe uses common pantry staples and fresh items to create an unforgettable flavor. Using quality ingredients will significantly impact the final taste.

• For the Chicken & Broth Base:
  • Chicken: 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs (thighs will yield more flavor and tender meat)
  • Chicken Broth: 8 cups (approx. 2 liters) low-sodium chicken broth (homemade is best, but good quality store-bought works well)
  • Water: 2 cups (approx. 475ml), if needed to cover chicken while poaching
  • Bay Leaves: 2
  • Black Peppercorns: 1 teaspoon, whole
• Aromatics & Vegetables:
  • Unsalted Butter: 2 tablespoons
  • Olive Oil: 1 tablespoon
  • Onion: 1 large, finely chopped (about 1.5 cups)
  • Celery: 2 stalks, finely chopped (about 1 cup)
  • Carrots: 2 medium, peeled and finely diced (about 1 cup) – optional, but adds sweetness and color
  • Garlic: 3-4 cloves, minced
• The Corn Element:
  • Corn Kernels: 4 cups (approx. 800g). You can use:
    • Fresh corn kernels (from about 4-5 ears of corn)
    • Frozen corn (no need to thaw)
    • Canned corn (drained well) – use good quality for best taste
• For Creaminess & Flavor:
  • All-Purpose Flour: 1/4 cup (for thickening, optional if using cornstarch slurry)
  • Heavy Cream or Half-and-Half: 1 cup (approx. 240ml). For a lighter version, use whole milk.
  • Cornstarch: 2 tablespoons (mixed with 3 tablespoons cold water to make a slurry, if not using flour)
  • Fresh Parsley: 1/4 cup, chopped (plus more for garnish)
  • Fresh Thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried thyme)
  • Salt: To taste (start with 1 teaspoon and adjust)
  • Black Pepper: To taste (start with 1/2 teaspoon and adjust)
  • Cayenne Pepper or Smoked Paprika: A pinch (optional, for a hint of warmth or smokiness)

A Note on Ingredients:
The quality of your chicken broth is paramount. If you have the time, making your own chicken broth by simmering chicken bones with aromatics will elevate your soup to another level. However, high-quality store-bought low-sodium broth is a perfectly acceptable and convenient alternative. For the corn, fresh corn cut off the cob during peak season offers the best sweetness and texture. Frozen corn is an excellent year-round option. If using canned, opt for brands with minimal added sodium and sugar.

Step-by-Step Instructions for Creamy Chicken Corn Soup

Follow these detailed instructions to create a pot of chicken corn soup that’s bursting with flavor and has the perfect creamy texture.

Phase 1: Cooking the Chicken & Creating a Flavor Base

1. Poach the Chicken (if using raw):
   • Place the chicken breasts or thighs in a large pot or Dutch oven.
   • Add the chicken broth, bay leaves, and whole peppercorns. If the chicken isn’t fully submerged, add enough water to cover it.
   • Bring the liquid to a gentle simmer over medium heat. Do not rapidly boil.
   • Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes for chicken breasts, or 20-25 minutes for chicken thighs, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
   • Carefully remove the cooked chicken from the pot and set it aside on a clean cutting board to cool slightly.
   • Strain the broth through a fine-mesh sieve into a large bowl to remove the bay leaves and peppercorns. Reserve this flavorful poaching liquid – it’s the heart of your soup! You should have at least 8 cups; if not, top up with more store-bought broth or water.
   • Once the chicken is cool enough to handle, shred it using two forks or your fingers. Set aside. Pro-tip: If you’re short on time, you can use about 3-4 cups of pre-cooked rotisserie chicken, shredded.

Phase 2: Building the Soup’s Flavor Profile

2. Sauté the Aromatics:
   • In the same large pot or Dutch oven (wipe it clean if necessary), melt the butter with the olive oil over medium heat. The combination of butter and oil provides flavor and prevents the butter from browning too quickly.
   • Add the chopped onion, celery, and carrots (if using). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. This step is crucial for building a deep flavor base. Don’t rush it; allow the vegetables to “sweat” and release their natural sweetness.
   • Add the minced garlic and chopped fresh thyme (if using dried, add it later with other seasonings). Cook for another 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning. Burnt garlic can make the soup bitter.
3. Create the Roux (for thickening, if using flour):
   • Sprinkle the all-purpose flour over the sautéed vegetables.
   • Stir continuously for 2-3 minutes to cook out the raw flour taste. The mixture will become thick and pasty. This is your roux, which will help thicken the soup. If you prefer to use a cornstarch slurry for thickening later, you can skip this step.

Phase 3: Assembling and Simmering the Soup

4. Combine Broth and Vegetables:
   • Gradually whisk in the reserved strained chicken broth (the poaching liquid) to the pot with the vegetables and roux. Start by adding about a cup of broth, whisking vigorously to ensure the roux dissolves smoothly without lumps.
   • Once the initial broth is incorporated, slowly add the remaining broth, continuing to whisk or stir.
   • Bring the mixture to a gentle simmer, stirring occasionally.
5. Add Corn and Chicken:
   • Once the broth is simmering, add the corn kernels (fresh, frozen, or drained canned) and the shredded cooked chicken to the pot.
   • Stir well to combine all the ingredients.
6. Simmer for Flavor Meld:
   • Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 20-30 minutes. This allows all the flavors to meld together beautifully. The longer it simmers (within reason, up to an hour on very low heat), the more flavorful it will become. Stir occasionally to prevent sticking, especially if you used flour for thickening.

Phase 4: Achieving Creaminess and Final Seasoning

7. Add Creaminess:
   • Stir in the heavy cream or half-and-half. Heat through gently for another 5-10 minutes, but do not let the soup come to a rolling boil after adding the cream, as it can sometimes curdle, especially if using lower-fat milk.
   • Alternative Thickening (Cornstarch Slurry): If you skipped the flour roux or want your soup thicker, now is the time to use the cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Slowly pour the slurry into the simmering soup while stirring constantly. Cook for another 2-3 minutes, or until the soup has thickened to your desired consistency. You may not need all the slurry.
8. Final Seasoning and Herbs:
   • Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that the saltiness of your broth will vary.
   • Stir in the chopped fresh parsley. If you opted for dried thyme and didn’t add it earlier, you can add it now.
   • For a subtle kick, add a pinch of cayenne pepper or a dash of smoked paprika if desired.
9. Rest and Serve:
   • Turn off the heat and let the soup rest for 5-10 minutes before serving. This allows the flavors to settle and marry even further.
   • Ladle the hot, creamy chicken corn soup into bowls. Garnish with additional fresh parsley, a sprinkle of black pepper, or other desired toppings.

Nutritional Information (Approximate)

This information is an estimate and can vary based on specific ingredients used, portion sizes, and any modifications.

• Servings: This recipe yields approximately 6-8 generous servings.
• Calories per serving (approximate, for 1 of 6 servings): 350-450 calories.
  • This estimate assumes the use of chicken breast and heavy cream. Using chicken thighs will slightly increase calories and fat. Using half-and-half or milk instead of heavy cream will reduce calories and fat. The use of flour vs. cornstarch will have a minimal impact on overall calories.

The soup is a good source of protein from the chicken and provides fiber from the corn and vegetables.

Time Commitment: Preparation and Cooking Time

Understanding the time involved will help you plan accordingly.

• Preparation Time: 25-35 minutes (includes chopping vegetables, measuring ingredients, and shredding chicken if pre-cooked. If poaching chicken from raw, this time is partly concurrent with cooking).
• Cooking Time:
  • Poaching Chicken: 20-25 minutes
  • Sautéing Aromatics: 10-12 minutes
  • Simmering Soup: 30-45 minutes (longer for more flavor)
  • Finishing with Cream: 5-10 minutes
• Total Time (from scratch, including poaching chicken): Approximately 1 hour 30 minutes to 1 hour 50 minutes.
  • If using pre-cooked/rotisserie chicken, total time can be reduced to about 50-60 minutes.

How to Serve Your Delicious Chicken Corn Soup

Serving this soup with a little flair can elevate the entire experience. Here are some ideas:

• Classic Comfort:
  • Serve hot in deep bowls.
  • Garnish generously with freshly chopped parsley or chives for a burst of color and freshness.
  • A good grinding of fresh black pepper on top is a must for many.
• With Bread:
  • Accompany with warm, crusty bread or rolls for dipping. Sourdough, a rustic baguette, or even soft dinner rolls work wonderfully.
  • Garlic bread or cheesy breadsticks are also fantastic pairings.
  • Serve with homemade croutons for added crunch and texture.
• Extra Creaminess or Tang:
  • Offer a dollop of sour cream or plain Greek yogurt on top for added richness and a slight tang.
  • A swirl of extra heavy cream just before serving can make it look even more luxurious.
• A Little Spice:
  • Provide a small dish of red pepper flakes or a bottle of your favorite hot sauce on the side for those who like a bit of heat.
  • A sprinkle of smoked paprika or a tiny bit of cayenne pepper mixed in can add warmth.
• Other Garnishes:
  • A few reserved cooked corn kernels sprinkled on top can enhance the visual appeal.
  • Crispy bacon bits can add a smoky, salty crunch.
  • Shredded cheddar cheese or Monterey Jack, melted on top, transforms it into a chowder-like experience.
• Presentation:
  • Use attractive soup bowls.
  • Consider serving in individual bread bowls for a fun and rustic presentation at a dinner party.

Additional Tips for the Best Chicken Corn Soup Ever

Take your chicken corn soup from great to absolutely unforgettable with these expert tips:

1. Roast Your Corn (Optional): For an incredible depth of smoky sweetness, try roasting your fresh or frozen corn kernels before adding them to the soup. Toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 15-20 minutes until lightly charred. This extra step adds a fantastic layer of flavor.
2. Creamed Corn for Extra Creaminess: If you love an ultra-creamy texture and intense corn flavor, consider adding a can (about 15 oz) of cream-style corn along with the regular corn kernels. Reduce the heavy cream slightly if you do this, or simply enjoy the extra richness.
3. Don’t Overcook the Chicken: When poaching the chicken, be careful not to overcook it, as it can become tough and dry. Use a meat thermometer to ensure it reaches 165°F (74°C) and then remove it promptly. Shredding it while slightly warm is also easier. If using rotisserie chicken, add it towards the end of the simmering time, just long enough to heat through.
4. Spice it Up or Add Umami: For those who like a bit of heat, add a finely diced jalapeño (seeds removed for less heat) along with the onions and celery. A dash of Worcestershire sauce or a teaspoon of soy sauce (low sodium) can also add a surprising depth of umami flavor that complements the chicken and corn beautifully.
5. Make-Ahead & Freezing: This soup tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze it, it’s best to do so before adding the heavy cream, as dairy can sometimes separate or become grainy upon thawing. Thaw in the refrigerator overnight, then reheat gently on the stove and stir in the cream before serving. If you’ve already added cream, it can still be frozen, but reheat very gently and stir well.

Frequently Asked Questions (FAQ) About Chicken Corn Soup

Here are answers to some common questions you might have about making this delicious soup:

Q1: Can I make this chicken corn soup dairy-free?
A: Absolutely! To make it dairy-free, substitute the unsalted butter with a dairy-free butter alternative or use extra olive oil. For the creaminess, use a full-fat unsweetened coconut milk or a dairy-free heavy cream alternative (like those made from oat or soy). The flavor profile will change slightly, especially with coconut milk, but it can still be delicious. Ensure your chicken broth is also dairy-free.

Q2: Can I use frozen chicken breasts or thighs?
A: Yes, you can use frozen chicken. However, it’s generally best to thaw it completely in the refrigerator before poaching for more even cooking. If you must cook from frozen, increase the poaching time by about 50% and ensure the internal temperature reaches 165°F (74°C) throughout the thickest part of the chicken.

Q3: How can I make this soup gluten-free?
A: This soup can easily be made gluten-free. The primary source of gluten is the all-purpose flour used for thickening. Simply omit the flour and use the cornstarch slurry method for thickening as described in the instructions (ensure your cornstarch is certified gluten-free if celiac). Also, double-check that your chicken broth and any other processed ingredients are gluten-free.

Q4: Can I add other vegetables to this soup?
A: Yes, definitely! This soup is quite versatile. Diced potatoes (like Yukon Gold or Russets, peeled) can be added with the carrots and celery for a heartier, chowder-like consistency; they will also help thicken the soup. Bell peppers (any color, diced), peas, or green beans can also be added along with the corn. Adjust simmering time if needed to ensure all vegetables are tender.

Q5: How long will chicken corn soup last in the refrigerator, and how do I reheat it?
A: Stored properly in an airtight container, chicken corn soup will last for 3-4 days in the refrigerator. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling it rapidly, especially if it contains cream, to prevent separation. You can also reheat individual portions in the microwave, stirring halfway through. If the soup has thickened too much upon refrigeration, you can add a splash of broth or milk to reach your desired consistency while reheating.

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