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Chicken Corn Soup

Chicken Corn Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 3 cups frozen corn kernels
  • 2 cups shredded cooked chicken
  • 1 tsp fresh thyme leaves
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • Kosher salt and black pepper
  • ΒΌ cup chopped fresh parsley

Method
 

  1. Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic and cook 30 seconds.
  2. Pour in the broth, corn, and thyme. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
  3. Shred the chicken into bite-size pieces while the broth simmers.
  4. Whisk the cornstarch slurry into the soup and simmer for 2 to 3 minutes until slightly thickened.
  5. Stir in the chicken and heat through for 2 minutes. Season with salt and pepper, then ladle into bowls and top with parsley.

Notes

This soup is built for leftover chicken, but you can use raw boneless thighs if that's what you have. Poach them in the broth for 15 to 20 minutes, then shred and proceed. The soup will tighten in the fridge, so add a splash of broth when reheating.