Description
This Chicken and Sweet Corn Soup is a comforting and flavorful dish, perfect for cooler weather or when you need something hearty and warming. Made with tender chicken, sweet corn, and a deliciously savory broth, this soup is easy to make and sure to please everyone. Whether you’re looking for a cozy dinner or a nourishing lunch, this simple recipe will hit the spot.
Ingredients
Scale
- 2 chicken breasts (boneless, skinless)
- 4 cups chicken broth
- 1 can (15 oz) sweet corn kernels, drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 teaspoon white pepper (optional)
- Salt to taste
- 2 tablespoons olive oil or vegetable oil
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Cook the Chicken: – In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until browned on both sides and fully cooked through (about 6-8 minutes per side). Remove the chicken and set aside to cool.
- Prepare the Soup Base: – In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add Broth and Corn: – Pour in the chicken broth, add the drained sweet corn, and stir in the soy sauce and ginger (if using). Bring the mixture to a simmer and cook for another 10-15 minutes, allowing the vegetables to tenderize and the flavors to combine.
- Shred the Chicken: – While the soup is simmering, shred the cooked chicken breasts into bite-sized pieces using two forks.
- Add the Chicken to the Soup: – Once the soup has simmered, add the shredded chicken back into the pot and stir.
- Thicken the Soup (Optional): – If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup and simmer for an additional 3-5 minutes until the soup thickens.
- Season and Serve: – Taste and adjust seasoning with additional salt, white pepper, or soy sauce if needed. Ladle the soup into bowls and garnish with fresh cilantro or green onions.
- Enjoy: – Serve the soup hot with some crusty bread on the side for a complete meal.
Notes
- You can use pre-cooked rotisserie chicken for a quicker version of this soup.
- For a richer flavor, consider adding a dash of sesame oil or a small spoonful of miso paste.
- The soup can be stored in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 240
- Sugar: 7g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg