easy chicken corn soup recipe
Warm up with this easy chicken corn soup recipe—simple, hearty, and ready in 30 minutes. Perfect for cozy dinners or quick weeknight meals.
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.