Chicken Corn Soup Recipe

Name: Chicken Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Boneless, Skinless Chicken Breasts (3 Or 4, Depending On The Size And How Much Chicken You Like In Your Soup); 2 cups Low Sodium Chicken Broth; 1 Tablespoon Butter; 1 clove Garlic, Minced; 1/2 whole Vidalia Onion, Chopped; 21-1/2 ounces, weight (2 Cans) Cream Of Chicken Soup; 4 ounces, weight Monterey Jack Cheese, Grated; 16 ounces, weight Frozen Kernel Corn; 14-1/2 ounces, weight Creamed Corn; 10 ounces, weight Rotel With Chilies; 1 teaspoon Worcestershire Sauce (optional); 1 Tablespoon Sherry (optional)

Servings: persons

3 whole Boneless, Skinless Chicken Breasts (3 Or 4, Depending On The Size And How Much Chicken You Like In Your Soup)
2 cups Low Sodium Chicken Broth
1 Tablespoon Butter
1 clove Garlic, Minced
1/2 whole Vidalia Onion, Chopped
21-1/2 ounces, weight (2 Cans) Cream Of Chicken Soup
4 ounces, weight Monterey Jack Cheese, Grated
16 ounces, weight Frozen Kernel Corn
14-1/2 ounces, weight Creamed Corn
10 ounces, weight Rotel With Chilies
1 teaspoon Worcestershire Sauce (optional)
1 Tablespoon Sherry (optional)

1
In a medium stock pot, place the chicken breasts, chicken broth and enough water to cover the chicken. Simmer for about 20 minutes.
2
Meanwhile, in a small saute pan, melt the butter and saute the garlic and onion until soft. Set aside.
3
Remove the cooked chicken to a plate to cool. Measure out two cups of chicken broth to return to the stock pot; discard the rest (or save for a later use). Add the sauteed vegetables, cream of chicken soup, and the remainder of the ingredients to the stock pot. Shred the chicken and add to the pot. Bring to a simmer over medium heat, and then reduce heat to low. Cook, stirring often, for 30 minutes, being careful not to let it burn.
4
Enjoy!

2639

kcal

Calories

168

Fat

Carbs

241

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 12 ingredients. The key ingredients include: 3 whole Boneless, Skinless Chicken Breasts (3 Or 4, Depending On The Size And How Much Chicken You Like In Your Soup), 2 cups Low Sodium Chicken Broth, 1 Tablespoon Butter, 1 clove Garlic, Minced, and more.

Yes, Chicken 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 Corn Soup

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