Heart-Healthy Chicken Corn Soup
Savor the comforting goodness of Heart-Healthy Chicken Corn Soup, a wholesome dish that’s as nutritious as it is flavorful. Packed with lean protein from tender chicken breast, vibrant vegetables like sweet corn, carrot, onion, and celery, and subtly seasoned with dried thyme, bay leaf, and a splash of zesty lemon juice, this soup is the perfect balance of nourishing and delicious. Made with low-sodium chicken broth and a touch of heart-healthy olive oil, it’s ideal for those seeking lighter, low-fat meal options without sacrificing flavor. Ready in under an hour, this cozy, gluten-free soup is perfect for busy weeknights or as a warm starter for family gatherings. Garnished with fresh parsley, it’s an enticing meal that will leave you feeling satisfied and energized.
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Recipe Information
Ingredients
- 1 piece (approximately 8 ounces) boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 2 cups (fresh or frozen) sweet corn kernels
- 1 medium, chopped onion
- 2 chopped celery stalks
- 1 large, chopped carrot
- 2 cloves, minced garlic
- 1 tablespoon olive oil
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Start by cutting the chicken breast into bite-sized cubes and set aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrot to the pot and sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cut chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides, about 5 minutes.
Pour in the low-sodium chicken broth and add the sweet corn kernels.
Stir in the bay leaf, dried thyme, and ground black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the bay leaf from the soup.
Stir in the fresh parsley and lemon juice, adjusting seasoning as needed.
Let the soup rest for a couple of minutes to blend flavors, then serve hot.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 47.7 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 311 mg | 24% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3437 mg | 73% | |
*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.
