Heart-Healthy Chicken Corn Soup

Warm up with a bowl of Heart-Healthy Chicken Corn Soup, a wholesome recipe designed to nourish your body without compromising on flavor. This comforting soup is packed with lean protein from tender chicken breast, the natural sweetness of corn kernels, and a medley of fresh vegetables like celery, carrot, and onion, all simmered in a flavorful low-sodium chicken broth. A hint of garlic, dried thyme, and a splash of lemon juice add depth and brightness, while a touch of fresh parsley ties it all together. Ready in just 50 minutes, this recipe is perfect for busy weeknights or meal prep, offering a nutritious, low-fat option that's as satisfying as it is good for your heart. Serve it with whole-grain bread for an even heart-healthier pairing!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Start by cutting the chicken breast into bite-sized cubes and set aside.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the chopped onion, celery, and carrot to the pot and sauté for about 5 minutes until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the cut chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides, about 5 minutes.

Step 6

Pour in the low-sodium chicken broth and add the sweet corn kernels.

Step 7

Stir in the bay leaf, dried thyme, and ground black pepper.

Step 8

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.

Step 9

Remove the bay leaf from the soup.

Step 10

Stir in the fresh parsley and lemon juice, adjusting seasoning as needed.

Step 11

Let the soup rest for a couple of minutes to blend flavors, then serve hot.

Nutrition Facts

Serving size	(2326.9g)

Amount per serving	% Daily Value*
Calories	1092.0

Total Fat 31.2g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 192.8mg	0%
Sodium 939.8mg	0%
Total Carbohydrate 120.1g	0%
Dietary Fiber 23.7g	0%
Total Sugars 47.7g
Protein 98.0g	0%

Vitamin D 11.3IU	0%
Calcium 310.6mg	0%
Iron 6.8mg	0%
Potassium 3436.7mg	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: 24.3%

Protein: 34.0%

Carbs: 41.7%