Chicken Corn Soup
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Filling and full of protein, this Chicken Corn Soup is a flavorful and comforting soup made in one pot that combines tender chicken with juicy corn! The result is a hearty soup that will warm you up from the inside out.
Why you will love this chicken corn soup recipe
There’s no denying that chicken and soup are a dynamic duo. From a tasty Chicken Pastina Soup to this Chicken Tortilla Soup that rivals the kind you might find at Chick-fil-A, or even a creamy and unique Coconut Curry Chicken Soup, chicken proves every time it’s a soup-er star!
Not only is this flavorful soup easy to make, it’s packed with delicious ingredients and has a nice nutritional kick thanks to the corn and some extra protein from eggs.
If you’re under the weather or just craving a great recipe that will fill you up and leave you feeling satisfied, this chicken and corn soup is a must-try that uses simple ingredients!
Ingredients you will need
Sesame oil: You could also use something like olive oil, but I like the little bit of subtle flavor the sesame oil imparts.
Aromatics: A combination of garlic, sweet onion and green onions is the secret to infusing this soup with lots of savory flavor.
Chicken stock: Vegetable stock would also work, but chicken stock doubles down on that tasty chicken flavor and really pulls the flavors together.
Shredded chicken: This is a great way to use up leftover chicken. You could also buy a rotisserie chicken from the store and shred it up, or bake a couple of chicken breasts in the oven.
Frozen sweet corn: Sweet corn is a great option to balance out all of the savory heartiness of this soup. You can use fresh corn on the cob as well, I just like the convenience of frozen. If you’re using fresh corn, use a sharp knife to remove the corn kernels and drop one of the cobs into the soup after adding the broth for extra flavor!
Seasonings: I add just a little bit of salt and pepper (I used white pepper but black pepper works just as well), but feel free to sprinkle in a dash of your favorite spices and dried herbs.
Cornstarch: You’ll mix this with an equal amount of water to create a cornstarch slurry, which thickens up the soup and makes it rich.
Eggs: Adding whisked eggs to your soup makes it all the more satisfying and provides some extra protein that will keep you feeling full!
How to make chicken corn soup
- Sauté veggies. Heat your oil in a large saucepan or soup pot over medium heat. Add your garlic and both kinds of onion, then cook until soft and fragrant, about 3 or 4 minutes.
- Add chicken. Pour in the chicken broth and shredded chicken and adjust the heat to medium-high. Once the soup comes to a boil, mix in the frozen corn, salt, and pepper.
- Simmer the soup. Allow the soup to simmer for about 5 minutes, then mix in the cornstarch slurry. Once the mixture is consistent, stream in the whisked egg and allow it to feather out into the soup as it cooks.
- Garnish and serve. Divide into bowls, top with additional green onions, and enjoy!
How to store chicken corn soup
For best results, let your leftover soup cool to room temperature and transfer it to an airtight container. It will last for 3 to 4 days in the fridge. This soup is also great to freeze for 2-3 months if you’re not planning to eat leftovers within a few days.
This recipe is great to double or triple to make a big batch of chicken corn chowder. Serve some right away and freeze the rest of the soup for the next time you’re craving it!
How to reheat
I recommend adding the soup back to a large pot over medium heat and letting it come up to a simmer. Give it a stir now and again to distribute the heat evenly. For smaller portions, you can also pop it in the microwave and zap it for a minute, and then in additional 30-second increments until it’s nice and hot.
From frozen, allow the soup to thaw in the fridge for several hours (or overnight if possible) before reheating.
Corn chowder variations
- Chicken Corn Noodle Soup: Add your favorite cooked pasta to the soup pot once it comes to a boil. This works with thin spaghetti, elbow macaroni, rotini, farfalle, egg noodles, or any pasta shape you have on hand.
- Creamy Chicken Corn Soup: To make a creamy soup, add some heavy cream along with the chicken stock or mix in a bit of softened cream cheese.
- Pennsylvania Dutch Chicken Corn Soup: For a slightly different take on this soup, instead mix 3 large eggs with 2 cups of flour to create a dough. Roll it into bite-sized balls and add them right before the shredded chicken.
Recipe Tips
- To make this soup sweet like the soup you might get at your favorite Chinese restaurants, use a can of cream style sweet corn soup in addition to the frozen corn.
- For some additional flavor, use ingredients like celery salt, chili powder, parsley flakes, bay leaves, or thyme.
- Add some crispy bacon chopped into small pieces or chunks of hearty potatoes to make this soup go even further.
- This recipe also works with either boneless skinless chicken thighs or boneless skinless chicken breasts. Bake them at 350 degrees F until they reach an internal temperature of 165 degrees F, then use 2 forks to shred them.
What to serve with chicken corn soup
Top your soup with a batch of homemade Air Fryer Croutons, serve alongside a fresh batch of Sweet Cornbread, or pair with a healthy salad. This Summer Corn Salad is great to continue the corn theme, or you could toss together a Chopped Vegetable Salad or this Radish Cucumber Salad.
Aside from green onions, you could also top the soup with chives, a dollop of sour cream, some shredded cheddar cheese, or some crispy onions.
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Chicken Corn Soup
Ingredients
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 sweet onion finely diced
- 6 green onions, thinly sliced, white and green parts separated
- 6 cups chicken stock
- 2 cups cooked shredded chicken
- 1 1/2 cups frozen sweet corn
- 1/4 teaspoon white pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons cornstarch mixed with 4 tbsp water
- 2 eggs, beaten
Instructions
- Heat the oil in a large pot over medium heat. Add the garlic, diced onion, and the white parts of the green onion and cook for 3-4 minutes or until the onion softens.
- Add the chicken stock and shredded chicken, increase the heat to medium-high and bring to a boil. Then mix in the corn along with the white pepper and salt.
- Reduce the heat to medium-low and simmer for 5 minutes. Then slowly stir in the cornstarch slurry to thicken the soup. Continue stirring, and add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
- To serve, divide between bowls and garnish with the sliced green onions.
