Skip to content Skip to sidebar Skip to footer
Home / best / chicken / corn / creamy / recipes / soup

Creamy Chicken And Corn Soup Best Recipes

Post a Comment
Table of Contents [Show]

Sweet Corn Chicken Soup (Instant Pot and Stove Top)
Sweet Corn Chicken Soup (Instant Pot and Stove Top) from theflavoursofkitchen.com

Description

Creamy chicken and corn soup is a classic comfort food that's perfect for a chilly day. It's a hearty and filling soup that's packed with flavor and texture. This soup is creamy, savory, and slightly sweet thanks to the addition of corn. It's a great way to use up leftover chicken, and it's easy to make in a single pot.

Prep Time

Preparation time for this soup is approximately 15-20 minutes.

Cook Time

Cooking time for this soup is approximately 30-40 minutes.

Ingredients

The ingredients required to make this soup are as follows:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 cups cooked chicken, shredded or diced
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream

Equipment

The equipment required to make this soup is as follows:
  • A large pot or Dutch oven
  • A wooden spoon or spatula
  • A sharp knife
  • A cutting board
  • A can opener
  • A measuring cup and spoons

Method

Follow these steps to make the soup:
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, garlic, and red bell pepper, and sauté for 5-7 minutes, or until the vegetables are tender.
  3. Add the cooked chicken, corn, diced tomatoes, chicken broth, thyme, rosemary, salt, and black pepper to the pot, and stir to combine.
  4. Bring the soup to a simmer, then reduce the heat to low and cover the pot.
  5. Cook the soup for 20-25 minutes, stirring occasionally, or until the vegetables are soft and the flavors have melded together.
  6. Remove the pot from the heat, and use an immersion blender or transfer the soup to a blender and puree until smooth.
  7. Return the soup to the pot, and stir in the heavy cream.
  8. Heat the soup over low heat until warmed through, stirring occasionally.
  9. Taste the soup and adjust the seasoning as necessary.
  10. Serve the soup hot, garnished with fresh herbs or croutons if desired.

Notes

This soup can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, simply heat the soup over low heat until warmed through, stirring occasionally.

Nutrition Info

The nutritional information for this soup is as follows:
  • Calories: 350
  • Total Fat: 20g
  • Saturated Fat: 9g
  • Cholesterol: 100mg
  • Sodium: 800mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 3g
  • Sugar: 6g
  • Protein: 23g

Recipes FAQ

Can I use frozen corn instead of canned corn? Yes, you can use frozen corn instead of canned corn. Just be sure to thaw the corn first before adding it to the soup. Can I use milk instead of heavy cream? Yes, you can use milk instead of heavy cream, but the soup will not be as creamy and rich. Can I use fresh herbs instead of dried herbs? Yes, you can use fresh herbs instead of dried herbs, but you will need to use more of them to achieve the same level of flavor.

Recipe Tips

  • For a thicker soup, you can add a tablespoon or two of flour to the sautéed vegetables before adding the other ingredients.
  • You can use any type of cooked chicken in this soup, such as rotisserie chicken, grilled chicken, or leftover roasted chicken.
  • To make this soup vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.
  • For a spicier soup, you can add a diced jalapeño pepper or a pinch of cayenne pepper to the pot.
  • This soup pairs well with crusty bread or a simple green salad.

Post a Comment for "Creamy Chicken And Corn Soup Best Recipes"