Chicken Corn Soup Recipe
Nothing beats a warm bowl of soup on a cold winter evening, and this chicken corn soup recipe is sure to hit the spot. With a delicious blend of vegetables, chicken, and corn, this soup is hearty, flavorful, and easy to make. Whether you’re looking for a comforting meal the entire family will enjoy or a quick and easy dinner option, this Pennsylvania dutch chicken corn soup recipe is the perfect choice. So grab your apron and let’s get cooking!
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Beyond its delicious taste, chicken corn soup offers numerous health benefits. Packed with essential nutrients, including protein, vitamins, and minerals, this soup provides a wholesome option for those seeking a well-balanced meal. The warmth of the broth also makes it a go-to choice during chilly weather or when feeling under the weather. Many people turn to a hot bowl of chicken corn soup not only for its nutritional value but also for the soothing and comforting feeling it brings.
Serve the soup with some crusty bread or breadsticks. The combination of warm soup and bread is always comforting.
Homemade Broth or Storebought?
You can definitely buy canned broth and use leftover or rotisserie chicken in this chicken corn soup recipe, or cook up some boneless skinless chicken breasts. Or it’s so simple to make your own!
Cooking Chicken and Making Homemade Chicken Stock
Ingredients for chicken stock:
1 whole chicken (about 3-4 lbs)
10 cups water
Salt and pepper to taste
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, smashed
1 bay leaf
Instructions To Make Chicken Stock:
In a dutch oven or large pot, place the whole chicken and cover it with water. Add the carrots, onions, celery, garlic and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to simmer. Cook for about 1.5 to 2 hours until the chicken is fully cooked.
Remove the chicken from the pot. Once it’s cool enough to handle, shred the meat.
Strain the chicken broth to remove the vegetables and any debris, leaving a clear broth.
Whether you choose store-bought or homemade, both options will result in a delicious chicken corn soup. Enjoy!
Ingredients You’ll Need For This Chicken Corn Soup Recipe
olive oil
carrots
onions
celery
chicken broth
bay leaves
1 fresh thyme sprig
fresh or frozen corn kernels (drained if canned)
cooked chicken, shredded
Salt and black pepper to taste
Fresh parsley for garnish (optional)
fettucine noodles broken into 4 inch pieces or egg noodles
Step-by-Step Instructions
Now that you have all your ingredients ready, let’s get started on making this delicious chicken corn soup:
Step 1: Saute the Vegetables
In a Dutch oven or large soup pot, heat 1/4 cup of olive oil over medium heat. Add in the chopped carrots, onions, and celery and saute for 5-7 minutes, until they start to soften.
Step 2: Add the Broth and Seasonings
Next, add in 6 cups of chicken stock, 2 bay leaves, and a fresh thyme sprig. Stir everything together and let it come to a boil.
Step 3: Add the Corn and Chicken
Once the broth is boiling, add in 6 cups of fresh or frozen corn and 3 cups of cooked, shredded, juicy chicken. Bring to a boil and if your adding noodles add them here.
Step 4: Season and Serve
Simmer the soup for 1 hour. Taste and add salt and pepper as needed. Once the soup is seasoned to your liking, it’s ready to be served. Ladle it into bowls and garnish with fresh parsley, if desired.
Optional Add-ins For This Chicken Corn Soup Recipe
Crispy Bacon
Green Onions
Potatoes
Red Bell Peppers
Egg Noodles
Tips for the Perfect Chicken Corn Soup
- For a creamier soup, you can add a can of creamed corn to or add heavy cream to the soup when finished.
- If you prefer a thicker soup, you can blend a cup of the soup in a blender and add it back to the pot.
- To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of bone broth.
- This soup can be stored in the fridge for up to 3 days, making it a great option for meal prep.
- To make this soup spicier, you can add a dash of hot sauce or red pepper flakes to the broth.
How do I Store Chicken Corn Soup?
Storing and freezing chicken corn soup is so easy and this recipe makes a big batch. When it comes to refrigerating chicken corn soup, it’s crucial to let the soup cool to room temperature before transferring it to an airtight container. This helps prevent condensation inside the container, which can lead to bacterial growth. Once cooled, store the soup in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.
If you’re looking for a longer-term storage solution,This chicken corn soup freezes well. Before freezing, ensure the soup has cooled completely. Divide it into individual or family-sized portions to make thawing and reheating more convenient. Use freezer-safe containers or heavy-duty resealable plastic bags, removing as much air as possible to prevent freezer burn. Properly stored, chicken corn soup can be frozen for up to 2-3 months without sacrificing its flavor and quality. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat it on the stovetop, slow cooker or in the microwave, stirring occasionally to ensure even warming. This allows you to have a comforting bowl of chicken corn soup at your convenience, whether for a quick weeknight dinner or a cozy weekend lunch.
More Chicken Recipes :
Easy Chicken Broccoli Casserole
Spinach Blueberry Salad with Chicken
APPAREL FOR THE FOODIE & GRILLER
In Conclusion
Whether you’re looking for a cozy night in or a quick and easy dinner option, this chicken corn soup is the perfect choice. With its delicious blend of vegetables, chicken, and corn, it’s sure to become a family favorite. So why not give it a try and see for yourself? Happy cooking! Let’s Mix It Up!™
Stonewall Kitchen Medium Tapered Bin
Chicken Corn Soup
Ingredients
- 1 cup olive oil
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 6 cups bone broth
- 2 bay leaves
- 1 fresh thyme sprig
- 6 cups fresh or frozen corn drained if canned
- 3 cups cooked chicken shredded
- Salt and pepper to taste
- Fresh parsley for garnish optional
- 1 cup fettucine noodles broken into 4 inch pieces or noodle of your choice
Instructions
- In a Dutch oven or large pot, heat 1/4 cup of olive oil over medium heat. Add in the diced carrots, onions, and celery and saute for 5-7 minutes, until they start to soften.
- Add in 6 cups of bone broth, 2 bay leaves, and a fresh thyme sprig. Stir everything together and let it come to a boil.
- Once the broth is boiling, add in 6 cups of fresh or frozen corn and 3 cups of cooked, shredded chicken. Stir everything together and bring to a boil. Add 1 cup of pasta of your choice. Simmer for 60 minutes.
- After the soup has simmered for 10-15 minutes, taste and season with salt and pepper as needed. Once the soup is seasoned to your liking, it's ready to be served. Ladle it into bowls and garnish with fresh parsley, if desired.