Corny Chicken Soup
Indulge in a bowl of soul-warming comfort with Corny Chicken Soup, a hearty and creamy delight perfect for cozy evenings. This one-pot wonder combines tender chicken thighs, sweet bursts of corn, and velvety potatoes, all simmered in a seasoned chicken broth infused with subtle hints of thyme and smoked paprika. Fresh vegetables like carrots, celery, and onion add a layer of vibrant flavor, while a splash of heavy cream brings luxurious richness to every spoonful. Easy to prepare in just 50 minutes, this satisfying soup is as nourishing as it is flavorful. Garnish with a sprinkle of fresh parsley for an extra touch of brightness, and serve it piping hot for a meal the whole family will adore. Perfectly keyworded: creamy chicken soup, chicken corn soup, comforting fall recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 3 diced celery stalks
- 1 pound, cut into bite-sized pieces boneless, skinless chicken thighs
- 6 cups chicken broth
- 2 cups (fresh, frozen, or canned) sweet corn kernels
- 2 medium, peeled and diced russet potatoes
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and the onions turn translucent.
Stir in the diced carrots and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
Push the vegetables to the side and add the chicken thighs to the pot. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to medium-low and stir in the sweet corn, diced potatoes, dried thyme, smoked paprika, salt, and black pepper.
Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are tender and the chicken is cooked through.
Stir in the heavy cream and let the soup simmer for an additional 5 minutes to thicken slightly.
Taste the soup and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 6906 mg | 300% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 56.3 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 628 mg | 48% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 7930 mg | 169% | |
*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.
