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Chicken Corn Soup

Nettie
This chicken corn soup recipe is a cozy, comforting classic made with tender chicken, sweet corn, vegetables, and a flavorful broth. Perfect for chilly days or whenever you need a warm bowl of comfort.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course, Soup
Cuisine American
Servings 10
Calories 297 kcal

Equipment

Ingredients
  

  • 1/4 cup olive oil
  • 2 cup chopped carrots
  • 1 cup chopped onions
  • 2 cup chopped celery
  • 6 cups chicken bone broth or store bought chicken 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 ditalini pasta or acini di Pepe, egg noodles or rivels recipe above in blog post.

Instructions
 

  • Heat olive oil in a Dutch oven or large soup pot over medium heat.
  • Add the carrots, onion, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften.
  • Pour in the chicken broth. Add bay leaves and thyme sprig. Bring to a boil.
  • Add the corn and shredded chicken.
  • If using pasta or noodles, add them now.
  • Note: If using homemade rivels, skip the pasta here and add rivels later following the rivels instructions in the blog post.
  • Reduce heat and simmer for about 1 hour, stirring occasionally.
  • Season with salt and black pepper to taste.
  • Remove bay leaves and thyme sprig before serving.
  • Ladle into bowls and garnish with fresh parsley if desired.

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.

Notes

  • For a creamier soup, stir in a splash of heavy cream or a can of creamed corn at the end.
  • For a thicker soup, blend about 1 cup of soup and stir it back into the pot.
  • This soup can be made with rotisserie chicken and store-bought broth for a quick shortcut.
  • Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 2–3 months.

Nutrition

Serving: 1servingCalories: 297kcalCarbohydrates: 37gProtein: 17gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 591mgPotassium: 518mgFiber: 4gSugar: 7gVitamin A: 4632IUVitamin C: 8mgCalcium: 37mgIron: 1mg
Keyword chicken corn soup, chicken corn soup recipe, homemade chicken corn soup, pennsylvania dutch soup
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