Description
A comforting creamy chicken corn soup made with fresh ingredients and spices.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 2 celery stalks (sliced)
- 1 onion (medium size, sliced thin)
- 2 carrots (peeled and chopped)
- 3 tablespoons minced garlic
- 3 chicken breasts (boiled and shredded or 4 cups of rotisserie chicken)
- 2 14 ounce cans of chicken broth
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Melt butter in your soup pot over medium heat, add onion, carrots and celery. Cook for about 7-8 minutes until softened, stirring occasionally.
- Stir in garlic, smoked paprika, thyme, salt and pepper. Cook about a minute.
- Next, add in chicken and chicken broth and bring to a simmer. Reduce to medium-low heat.
- Add in corn and let simmer for about 15 minutes.
- Whisk in heavy cream and let it cook, but NOT boil so it doesn’t curdle.
- Serve with oyster crackers or saltines and enjoy!
Notes
- Adjust the seasoning to taste.
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg