Description
This hearty Chicken Corn Soup combines tender shredded chicken, sweet corn, and warm, savory broth seasoned with garlic, ginger, and aromatic vegetables. The natural sweetness of corn balances perfectly with the savory chicken and herbs, while a touch of cornstarch creates a silky texture that’s satisfying without being heavy. With just 45 minutes from start to finish, this soup delivers restaurant-quality flavor with homemade comfort. Perfect for chilly evenings, busy weeknights, or anytime you need a nutritious, soul-warming meal that the whole family will enjoy.
Ingredients
1 pound boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)
2 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, chopped
2 medium carrots, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 cups chicken broth (low-sodium preferred)
3 cups fresh or frozen corn kernels
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch (mixed with 3 tablespoons cold water)
1/2 cup heavy cream or milk (optional)
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
2 green onions, thinly sliced (for garnish)
1 tablespoon lemon juice (optional)
Instructions
Prepare the chicken:
Cook chicken breasts until done, then shred with two forks. Alternatively, use pre-cooked rotisserie chicken.
Sauté the vegetables:
Heat olive oil in a large pot, add onion, celery, and carrots, cooking until softened (5-7 minutes).
Add aromatics:
Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
Combine main ingredients:
Add broth, corn, shredded chicken, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
Thicken the soup:
Pour cornstarch slurry into simmering soup while stirring. Cook for 2-3 minutes until slightly thickened.
Finish and serve:
If using, add cream and lemon juice. Season with salt and pepper to taste. Remove bay leaf, then garnish with parsley and green onions before serving.