Chicken and Corn Soup Recipe

Name: Chicken and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium onion, diced; 1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces; 5 cups chicken stock; 1/2 teaspoon ground cumin; 1/2 teaspoon thyme leaves, plus more for serving; 2 ears of corn, shucked (about 2 cups); 2 stalks of celery, sliced; Kosher or sea salt, to taste; Freshly ground black pepper, to taste

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces
5 cups chicken stock
1/2 teaspoon ground cumin
1/2 teaspoon thyme leaves, plus more for serving
2 ears of corn, shucked (about 2 cups)
2 stalks of celery, sliced
Kosher or sea salt, to taste
Freshly ground black pepper, to taste

1
In a stockpot, heat the olive oil over medium-high heat.
2
Stir in the onion and cook until softened, about 2 minutes.
3
Stir in chicken and cook for 3 to 5 minutes or until lightly browned.
4
Add the chicken stock, cumin and thyme leaves.
5
Bring to a gentle boil and then reduce heat and simmer for about 15 minutes.
6
Stir in the corn and celery and simmer for 5 minutes or until vegetables are tender.
7
Season with salt and pepper to taste, garnish with thyme, and serve hot.

709

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 medium onion, diced, 1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces, 5 cups chicken stock, and more.

Yes, Chicken and Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Corn Soup

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