Crock Pot Chicken Corn Soup
Cozy up with a bowl of comforting Crock Pot Chicken Corn Soup, a hearty and satisfying meal perfect for chilly nights or weeknight dinners. This slow-cooked soup combines tender shredded chicken, sweet corn kernels, and a medley of fresh vegetables, all simmered in a rich, creamy broth infused with garlic and bay leaf aroma. The addition of a buttery roux thickens the soup to velvety perfection, while a garnish of fresh parsley adds a touch of brightness. With just 15 minutes of prep time and the magic of a crock pot, this recipe effortlessly delivers a flavor-packed meal that’s sure to become a family favorite. Ideal for make-ahead meals or batch cooking, this chicken and corn soup is as convenient as it is delicious.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 cups Chicken broth
- 3 cups Frozen corn kernels
- 1 cup Diced carrots
- 1 cup Diced celery
- 1 medium Diced onion
- 3 cloves Minced garlic
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of a large crock pot.
Add the chicken broth, frozen corn, diced carrots, diced celery, diced onion, minced garlic, bay leaves, salt, and black pepper into the crock pot.
Cover and cook on low heat for 6-8 hours, or on high heat for 4-5 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the crock pot and use two forks to shred it into bite-sized pieces.
Return the shredded chicken to the crock pot.
In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly stir in the heavy cream, continuing to whisk to remove any lumps, until the mixture thickens slightly.
Pour the cream mixture into the crock pot and stir to combine.
Cook the soup on high heat for an additional 30 minutes to allow the flavors to meld and the soup to thicken.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 872 mg | 19% | |
*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.
