Chicken and Corn Soup is a comforting, hearty dish that blends tender pieces of chicken with the sweetness of corn, creating a savory balance that warms you from the inside out. This soup is perfect for a chilly evening or as a light, yet satisfying meal any time of the year. The combination of fresh vegetables, chicken broth, and seasonings makes this a flavorful and nutritious choice. It’s quick to prepare and can easily be adjusted to suit your taste—whether you prefer a richer broth, more spices, or a thicker texture. Serve it with crusty bread for a complete meal.
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 medium potato, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrot, celery, and potato. Sauté for 5-6 minutes, until the vegetables begin to soften.
- Add corn and chicken: Stir in the corn kernels and cooked chicken. Cook for another 2-3 minutes to let the flavors meld.
- Add broth and seasonings: Pour in the chicken broth, and stir in the cumin (if using), thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
- Simmer: Let the soup simmer for 15-20 minutes, or until the vegetables are tender.
- Garnish and serve: Taste and adjust seasonings if necessary. Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm with your favorite bread or crackers.
This simple and wholesome soup is great for a quick meal or an easy make-ahead dish.
