Go Back

Chicken Corn Soup

This chicken corn soup recipe is warm, creamy, and packed with tender chicken, sweet corn, and a flavorful broth. It comes together with simple ingredients for a comforting meal that's perfect for busy weeknights or chilly days. This recipe is ready in about 35 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 3 cups corn kernels fresh, frozen, or canned and drained
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 green onions sliced
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Add the chicken and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. Add the onion and cook for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds.
  4. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth until smooth.
  6. Stir in the corn, thyme, paprika, salt, and black pepper. Bring the soup to a gentle boil.
  7. Return the chicken to the pot, reduce the heat, and simmer for 10 minutes until the chicken is cooked through.
  8. Stir in the milk and heavy cream. Simmer gently for 3 to 5 minutes without letting the soup boil.
  9. Taste and adjust the seasoning if needed.
  10. Garnish with the green onions and fresh parsley before serving.

Notes

  • For a thicker soup, blend 1 to 2 cups of the soup and stir it back into the pot. This creates a creamy texture without adding extra flour.
  • Fresh corn offers the sweetest flavor, but frozen corn works just as well and doesn't need to be thawed before adding it.
  • Once the milk and cream are added, keep the soup at a gentle simmer to prevent the dairy from separating.
  • Rotisserie chicken is a great shortcut. Add the shredded chicken during the last 5 minutes of cooking since it's already fully cooked.
  • This soup thickens as it cools. When reheating, stir in a splash of chicken broth or milk until it reaches your preferred consistency.