Easy Chicken Corn Soup Recipe Your Family Will Love
Chicken corn soup recipe: A comforting and flavorful soup featuring tender chicken, sweet corn, and a creamy broth, perfect for a cozy meal.
Equipment
- The preparation requires the following essential kitchen tools and appliances:
- Large Pot or Dutch Oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
- Wooden Spoon or Spatula
- Immersion blender (optional)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups corn kernels, fresh or frozen
- 1 cup diced potatoes (optional)
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 teaspoon butter
Instructions
- Step 1: Saut Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Simmer Chicken: Pour in the chicken broth and bring to a simmer. Add the diced chicken and cook until it is cooked through and no longer pink, about 8-10 minutes.
- Step 3: Add Corn and Potatoes: Stir in the corn kernels and diced potatoes (if using). Continue to simmer until the potatoes are tender and the corn is heated through, about 5-7 minutes.
- Step 4: Stir in Cream and Parsley: Reduce the heat to low and stir in the heavy cream (or milk) and chopped parsley. Season with salt and pepper to taste.
- Step 5: Serve Warm: Simmer for another 2 minutes. Serve warm and garnish with additional parsley, if desired. Enjoy! Add butter before serving. For a thicker soup, blend 1-2 cups of the soup before adding the cream. If you don't have fresh parsley, dried parsley can be used. Use half the amount of dried compared to fresh.
Notes
Variations
Chicken corn soup readily accommodates numerous adaptations to suit diverse palates and dietary needs.
- Ingredient Swaps: Chicken thighs can replace chicken breasts for a richer flavor. Vegetable broth offers a vegetarian alternative to chicken broth. Other vegetables, such as carrots, celery, or zucchini, may be added. Cream cheese or sour cream can be used in place of heavy cream for a tangier profile.
- Regional Twists: Southwest influence is achieved by incorporating black beans, diced tomatoes, and a dash of chili powder. A Mexican variation includes the addition of jalapeos, lime juice, and cilantro. For an Asian-inspired version, consider adding ginger, soy sauce, and a swirl of sesame oil.
- Dietary Adjustments: A dairy-free version can be made by substituting coconut milk or almond milk for heavy cream. For a lower-sodium option, use low-sodium chicken broth and reduce the amount of added salt. To make it whole30 or paleo-friendly, ensure the broth and any added ingredients adhere to the specified guidelines.
Serving Suggestions
Chicken corn soup is a versatile dish suitable for various occasions. It is an ideal lunch or dinner option, particularly during cooler months. Consider pairing it with crusty bread, grilled cheese sandwiches, or a side salad. The soup also makes an excellent starter for a larger meal. Garnishing with fresh herbs, a drizzle of olive oil, or a sprinkle of croutons enhances the visual appeal and flavor.
Storage Tips
To preserve freshness, chicken corn soup should be stored properly. Allow the soup to cool completely before transferring it to an airtight container. Refrigerate promptly and consume within 3-4 days. For longer storage, the soup can be frozen for up to 2-3 months. Thaw the soup overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave until heated through. Freezing may slightly alter the texture of the soup, but the flavor should remain intact.
Frequently Asked Questions
- Question 1: Can the soup be made ahead of time?
Yes, the soup can be made 1-2 days in advance and stored in the refrigerator. The flavors often meld together even more when allowed to sit overnight. - Question 2: Is it possible to use frozen corn instead of fresh?
Yes, frozen corn is a suitable substitute for fresh corn. There is no need to thaw the corn before adding it to the soup. - Question 3: How can the soup be thickened if it is too thin?
A slurry of cornstarch and water, or blending a cup of the soup and adding it back to the pot, can effectively thicken it. - Question 4: How can one prevent the chicken from drying out?
Poaching the chicken in the broth ensures it remains tender and moist. Avoid overcooking the chicken.