CHICKEN CORN SOUP – The Southern Lady Cooks

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This is a hearty soup that is easy to make and loaded with flavor! Add this chicken corn soup to your recipe list!

❤️WHY WE LOVE THIS RECIPE

We love easy recipes with lots of flavor and this is one of those! Plus, it’s versatile; you can even use rotisserie chicken to cut down on time. This soup also comes together really quickly so it’s perfect for a busy night. We love it with saltines or oyster crackers.

SWAPS

Soups are very versatile; if you are not a fan of carrots, simply leave them out. Can’t have onions? Add some onion powder. Grab a rotisserie chicken to save even more time. Don’t have fresh corn, use frozen. Lot’s of easy ways to make this delicious soup.

⭐TIP

Since this soup contains heavy cream, don’t bring it to a boil. It will cause the milk to curdle. I have not tried freezing this recipe but see no reason why you couldn’t. You could also cut this recipe in half with no problems.

OTHER DELICIOUS SOUP RECIPES

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Chicken Corn Soup

Anne Walkup

This Chicken Corn Soup is hearty and delicious. Great on a cold day and perfect for any gathering. Loaded with flavor and super versatile.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Course Main Course, Soup

Cuisine American

3 tablespoons of unsalted butter
2 celery stalks sliced
1 onion medium size, sliced thin
2 carrots peeled and chopped
3 tablespoons of minced garlic
3 chicken breast boiled and shredded (or 4 cups of rotisserie chicken)
2 14.5 ounce cans of chicken broth
2 cups of frozen or fresh corn kernels
1 cup of heavy cream
½ teaspoon of smoked paprika
1 teaspoon dried thyme
½ teaspoon of salt
½ teaspoon of pepper

Melt butter in your soup pot over medium heat, add onion carrots and celery. Cook for about 7-8 minutes until softened, stirring occasionally. Stir in garlic, smoked paprika, thyme, salt and pepper. Cook about a minute.
Next add in chicken and chicken broth and bring to a simmer. Reduce to medium-low heat.
Add in corn and let simmer for about 15 minutes.
Whisk in heavy cream and, let it cook, but NOT boil so it doesn’t curdle.
Serve with oyster crackers or saltines and enjoy!