Creamy Chicken and Corn Soup
Creamy Chicken and Corn Soup is a delightful dish made with tender chicken, sweet corn, and a creamy broth. It's perfect for a cozy meal any time of the year.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Melt butter in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add chicken and corn; cook for 2-3 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and stir in heavy cream.
- Simmer for 5 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Keto Diet Tip: For a lower-carb version, substitute heavy cream with coconut milk.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: American
Category: Soup
Nutrition Information (per serving):
- Calories: 250
- Fat: 18 g
- Protein: 15 g
- Net Carbs: 5 g
- Fiber: 1 g
Creamy Chicken And Corn Soup
This comforting creamy chicken and corn soup is a delicious blend of tender chicken, sweet corn, and rich cream, perfect for chilly evenings. It's easy to prepare and makes for a hearty meal.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 blender optional
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- for garnish fresh parsley optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables soften.
- Add the shredded chicken, corn, chicken broth, salt, pepper, and thyme to the pot. Bring to a boil, then reduce the heat and let simmer for about 15 minutes.
- For a creamier texture, you can blend half of the soup in a blender and return it to the pot, or use an immersion blender directly in the pot.
- Stir in the heavy cream and simmer for another 5 minutes until heated through. Adjust salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Feel free to add more vegetables such as bell peppers or potatoes for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
Feel free to add more vegetables such as bell peppers or potatoes for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with crusty bread for a complete meal.
