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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and the onions turn translucent.

Step 3

Stir in the diced carrots and celery. Cook for 4–5 minutes, stirring occasionally, until softened.

Step 4

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.

Step 5

Pour in the chicken broth and bring the mixture to a boil.

Step 6

Reduce the heat to medium-low and stir in the sweet corn, diced potatoes, dried thyme, smoked paprika, salt, and black pepper.

Step 7

Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are tender and the chicken is cooked through.

Step 8

Stir in the heavy cream and let the soup simmer for an additional 5 minutes to thicken slightly.

Step 9

Taste the soup and adjust seasonings if necessary.

Step 10

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3766.4g)

Amount per serving	% Daily Value*
Calories	2620.5

Total Fat 125.6g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 687.0mg	0%
Sodium 6905.7mg	0%
Total Carbohydrate 208.0g	0%
Dietary Fiber 35.7g	0%
Total Sugars 56.3g
Protein 169.1g	0%

Vitamin D 31.8IU	0%
Calcium 627.9mg	0%
Iron 17.8mg	0%
Potassium 7930.3mg	0%

*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.

Source of Calories

Fat: 42.8%

Protein: 25.6%

Carbs: 31.5%