Nothing beats a warm bowl of comfort on a chilly day — and this easy chicken corn soup recipe is exactly that. It’s simple, satisfying, and ready in under 30 minutes, making it perfect for busy weeknights or cozy weekends at home. With tender chicken, sweet corn, and a lightly seasoned broth, it strikes that ideal balance between nourishing and delicious.
This isn’t the kind of soup that simmers for hours — it’s a quick, hearty option you can whip up with pantry staples like canned corn, cooked chicken, and chicken broth. It’s flexible, too: creamy or brothy, chunky or smooth, spiced up or mild — you can customize it to your taste with just a few tweaks.
Whether you’re using leftover rotisserie chicken or cooking from scratch, this chicken corn soup delivers a warm hug in every spoonful. Pair it with crusty bread or a light salad for a complete meal that’s as comforting as it is easy to make.
So grab your pot, and let’s get simmering — this soup might just become a new weeknight favorite.
Ingredients
One of the best things about this easy chicken corn soup recipe is how low-effort it is — no fancy ingredients or complicated steps. You can use fresh, frozen, or canned items, and it’s incredibly forgiving if you want to make substitutions.
Here’s what you’ll need:
Protein & Base:
- 2 cups cooked chicken, shredded or diced
Rotisserie chicken works perfectly here — great for saving time. - 4 cups chicken broth
Use low-sodium if you want more control over the salt level.
Vegetables:
- 1 can (15 oz) corn kernels, drained
- 1 cup creamed corn (optional, for extra creaminess)
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 small carrot, diced (optional but adds sweetness and color)
- 1 stalk celery, chopped (adds aromatic depth)
Seasoning & Thickener:
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Optional Add-Ins:
- ½ cup milk or cream – to make it richer and creamier
- 2 tsp soy sauce or a dash of hot sauce – for added flavor depth
- Chopped parsley or green onion – for a fresh finish
Ingredient Notes:
- Chicken substitutes: Leftover turkey or even canned chicken can work in a pinch.
- Corn options: Frozen corn is just as good as canned — no need to thaw first.
- Broth tip: For extra flavor, add a spoon of chicken bouillon or base.
This recipe is pantry-friendly, adaptable, and budget-conscious — just what you want from a go-to homemade soup. Once you’ve gathered everything, you’re just a few simple steps away from a pot of cozy, flavorful comfort.
Instructions
This easy chicken corn soup recipe is as comforting to make as it is to eat. With just one pot and a few simple steps, you’ll have a warm, hearty soup ready in no time — no stress, no mess. Let’s get cooking!
1. Sauté the Aromatics
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion, garlic, carrot, and celery.
- Cook for about 4–5 minutes, stirring occasionally, until the veggies are soft and fragrant.
- This step builds the base flavor, so don’t rush it — let those aromatics shine.
2. Add the Broth and Corn
Pour in the chicken broth, then stir in the corn kernels and creamed corn (if using).
- Bring everything to a gentle boil, then reduce to a simmer.
- Simmer for about 8–10 minutes, letting the flavors meld and the soup warm through.
💡 If you’re using frozen corn, no need to thaw — just toss it in frozen.
3. Add the Chicken and Seasonings
Stir in the shredded chicken, salt, pepper, and thyme.
- Continue simmering for another 5 minutes, or until the chicken is heated through.
- Taste and adjust seasoning as needed — add a splash of soy sauce for extra umami if desired.
4. (Optional) Thicken the Soup
For a creamier texture, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl.
- Slowly stir this slurry into the soup and let it cook for 1–2 minutes more, until slightly thickened.
✅ Want it even richer? Stir in a splash of milk or cream just before serving.
5. Serve and Garnish
Ladle the soup into bowls and top with chopped parsley or green onion for a fresh finish.
- Serve with crusty bread, crackers, or even a grilled cheese on the side if you’re feeling cozy.
And that’s it — in just 30 minutes, you’ve made a pot of homemade chicken corn soup that tastes like it’s been simmering all day. Easy, nourishing, and full of feel-good flavor.
Tips & Variations
The beauty of this easy chicken corn soup recipe is its flexibility — you can make it creamy or brothy, spicy or mild, depending on your mood or what’s in your fridge. Here are some helpful tips and creative ways to make it your own:
Smart Cooking Tips
- Use leftover chicken
This soup is a fantastic way to repurpose rotisserie chicken or even turkey. Just shred and stir it in toward the end to keep it juicy. - Add richness
Stir in a splash of heavy cream or coconut milk for a silkier finish. You can also blend a portion of the soup for a naturally creamy texture without added dairy. - Keep it thick or light
Add a cornstarch slurry if you want your soup thicker, or leave it out for a clear, brothier version. - Boost flavor naturally
A squeeze of lemon juice or dash of soy sauce right before serving can really brighten up the flavor.
Fun Variations to Try
- Spicy twist:
Add sliced jalapeños, red pepper flakes, or a splash of hot sauce for a little kick. - Asian-inspired:
Swap thyme for ginger, and stir in a beaten egg at the end for a Chinese-style chicken corn soup. - Veggie boost:
Toss in spinach, peas, or zucchini for added nutrients and color. - Low-carb version:
Skip the cornstarch and use more shredded chicken and veggies to bulk it up. - Kid-friendly tip:
Blend half the soup before adding the chicken — it creates a creamy texture without visible veggies.
Whether you’re craving something creamy, spicy, or extra hearty, this chicken corn soup can be tailored to fit your cravings — no complicated steps, just simple swaps.
Serving Suggestions
Once your pot of easy chicken corn soup is simmering and fragrant, all that’s left is to ladle it up and make it a meal. This soup is wonderfully versatile — light enough to enjoy on its own, yet hearty enough to stand alongside your favorite sides.
Here are some cozy and satisfying ways to serve it:
Pair with Bread
- Crusty baguette or sourdough slices – perfect for soaking up every last drop
- Garlic bread – adds a buttery, herby crunch to contrast the creamy soup
- Grilled cheese sandwich – turn it into a nostalgic, satisfying meal combo
Add a Fresh Side
- Simple green salad – dressed with lemon vinaigrette to balance the richness
- Tomato cucumber salad – cool, crisp, and refreshing alongside the warm soup
- Roasted vegetables – a great way to round out the meal and use up fridge veggies
Topping Ideas
- Fresh herbs – parsley, dill, or green onion add brightness
- Cracked black pepper – for a subtle kick
- A swirl of cream – for extra richness and visual appeal
- Toasted croutons – for texture and crunch
How to Serve It
- Serve the soup hot in deep bowls, and let everyone add their own toppings.
- Add a small plate of sides or bread to each setting for a more complete feel.
- Hosting? Keep it warm in a slow cooker for guests to serve themselves — it’s a great make-ahead option!
Whether you’re cozying up for a solo lunch or feeding a hungry family, this chicken corn soup pairs beautifully with simple, flavorful sides that make it feel like so much more than just soup.
Frequently Asked Questions
Got questions about this easy chicken corn soup recipe? You’re not alone! Here are answers to some of the most common queries to help you customize, troubleshoot, and get the most out of every bowl.
1. Can I use canned chicken instead of fresh or rotisserie?
Yes, absolutely! While fresh or rotisserie chicken gives the best texture, canned chicken is a great time-saver. Just drain it well and stir it in at the end to warm through — don’t overcook it, or it can become dry.
2. Can I make chicken corn soup without cream or milk?
Of course. This soup is delicious with just broth and veggies. If you still want a creamy texture without dairy, try blending a portion of the soup or adding a splash of unsweetened oat or almond milk.
3. Is this soup freezer-friendly?
Yes — just skip the cream or milk if you’re planning to freeze it. Let the soup cool completely, then store it in an airtight container for up to 2 months. Reheat gently on the stovetop and add cream after reheating if desired.
4. Can I use frozen corn instead of canned?
Definitely! Frozen corn works just as well and doesn’t need to be thawed first. Just toss it into the pot while simmering — no extra steps needed.
5. How can I make it thicker?
For a thicker soup, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). Add it toward the end and simmer for a few minutes until the soup reaches your desired consistency.
6. What herbs go well with chicken corn soup?
Fresh or dried thyme, parsley, and green onions complement the sweetness of corn and richness of the chicken beautifully. Dill can also add a fresh twist!
This soup is wonderfully forgiving, so don’t be afraid to make it your own. Whether you’re swapping ingredients or adjusting the texture, the result will still be cozy, satisfying, and full of flavor.
easy chicken corn soup recipe
Ingredients
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can 15 oz corn kernels, drained
- 1 cup creamed corn optional
- 1 small onion diced
- 1 garlic clove minced
- 1 carrot diced (optional)
- 1 celery stalk chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp cornstarch + 2 tbsp cold water optional for thickening
- ½ cup milk or cream optional for richness
- Chopped parsley or green onion for garnish
Instructions
- Sauté aromatics: Cook onion, garlic, carrot, and celery in a pot until soft.
- Add broth and corn: Stir in broth, corn, and creamed corn. Simmer 8–10 mins.
- Add chicken and seasonings: Stir in chicken, thyme, salt, pepper. Simmer 5 mins.
- Thicken (optional): Add cornstarch slurry and stir until slightly thickened.
- Finish and serve: Stir in milk/cream (if using), garnish, and enjoy hot.
Notes
- Prep ahead: Dice your veggies and shred your chicken in advance to make this a true 30-minute meal.
- Don’t overthink the chicken: Rotisserie, leftover roasted, or even canned chicken all work beautifully in this soup.
- No creamed corn? No problem. You can blend half of the corn with a little broth to get a creamy texture naturally.
- Adjust thickness easily: Use cornstarch slurry to thicken, or skip it for a lighter, broth-based soup.
- Add flavor at the end: A small splash of lemon juice, soy sauce, or even a bit of hot sauce can wake up the flavors just before serving.
- Make it your own: This is a great base recipe — feel free to toss in rice, noodles, or extra veggies if you want to bulk it up.