Corn Potato and Chicken Soup
Warm up your soul with this comforting and hearty Corn Potato and Chicken Soup, a one-pot wonder that's perfect for cozy dinners or chilly evenings. Packed with tender chunks of golden potatoes, sweet bursts of corn kernels, and shredded chicken breast, this creamy soup is gently flavored with sautéed aromatics like onion, celery, carrots, and garlic. Simmered in a savory chicken broth and finished with a touch of heavy cream, this recipe delivers a rich, velvety texture that feels like a hug in a bowl. In just under an hour, you’ll have a nutrient-packed meal that serves six and pairs beautifully with crusty bread or crackers. Whether you're chasing comfort food or an easy weeknight dinner idea, this Corn Potato and Chicken Soup is a crowd-pleaser you’ll want to make again and again.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 cups corn kernels (fresh, frozen, or canned)
- 3 medium golden potatoes
- 1 large onion
- 2 pieces celery stalk
- 1 large carrot
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 3 cloves garlic
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by dicing the onion, celery, carrot, and potatoes into small, evenly-sized pieces. Mince the garlic cloves.
Heat a large pot over medium heat and add the butter. Once the butter has melted, sauté the onion, celery, and carrot for 5 minutes until softened.
Add the minced garlic and sauté for another minute until fragrant.
Add the chicken breasts to the pot, along with the diced potatoes, corn kernels, chicken broth, and bay leaf. Season with salt and black pepper.
Bring the soup to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the chicken is fully cooked and the potatoes are tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and let the soup simmer for 5 more minutes to thicken slightly. Adjust seasoning with more salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with a side of crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
