Sugar-Free Chicken Corn Soup
Warm, comforting, and completely sugar-free, this Chicken Corn Soup is a wholesome delight packed with nutritious ingredients and rich flavors. Featuring tender chicken breast, sweet corn kernels, vibrant vegetables like carrot and celery, and a creamy touch of unsweetened coconut milk, this soup is perfect for a guilt-free yet hearty meal. Infused with aromatics such as garlic, thyme, and bay leaf, and brightened with a splash of lemon juice, it delivers a harmonious blend of savory and refreshing notes in every spoonful. Ready in just an hour, this easy-to-follow recipe makes a satisfying soup that’s perfect for clean eating, diabetes-friendly diets, or simply keeping things light. Serve it topped with fresh parsley for a burst of color and flavor! Ideal for cozy dinners, healthy meal preps, or impressing guests with its elegance, this sugar-free chicken corn soup is a must-try.
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Recipe Information
Ingredients
- 1 piece (approximately 8 oz) Boneless, skinless chicken breast
- 150 grams Sweet corn kernels (fresh or frozen)
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 medium, diced Carrot
- 1 medium, diced Celery stalk
- 1 liter Chicken broth
- 200 ml Unsweetened coconut milk
- 2 tablespoons Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 whole Bay leaf
- 0.5 teaspoon (dried) Thyme
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Start by preparing the ingredients. Chop the onion, dice the carrot and celery, and mince the garlic. Cut the chicken breast into small bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
Add the chicken pieces to the pot and cook for another 5-7 minutes, stirring frequently, until the chicken is lightly browned on all sides.
Pour in the chicken broth and add the sweet corn kernels, bay leaf, thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 25 minutes, allowing the flavors to meld and the chicken to cook through.
After 25 minutes, remove the bay leaf and stir in the unsweetened coconut milk. Allow the soup to heat through for another 5 minutes.
Add lemon juice and adjust seasoning with more salt and pepper if needed.
Finally, garnish the soup with freshly chopped parsley before serving. Enjoy your hearty sugar-free chicken corn soup!
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 5011 mg | 218% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 22.6 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 606 mg | 47% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2482 mg | 53% | |
*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.
