Corn and Chicken Soup Recipe -
Corn and Chicken Soup Recipe
  • READY IN 1 hr

Corn and Chicken Soup

Recipe by  

"Sprinkle with chopped parsley or chives."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
  2. Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.
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Reviews More Reviews

Jun 01, 2008

I wasn't expecting the corn to add such sweetness to the soup so it really needed tweaking with salt and pepper to taste. I used 8 chicken legs in the soup which worked well. This was just great for a rainy day like today. After I took the photo I couldn't help but add some risoni soup noodles to make it more of a meal instead of just a broth.

Apr 14, 2009

This soup was very good. I sauteed the onion with olive oil in a pressure cooker and added the water, and all the vegetables including a couple of stalks of brocoli and cauliflower and cooked for 20 minutes. After straining I saved the chicken, the broth, added a couple of carrots, frozen corn instead of creamy and fresh cilantro. Delicious, I like the fact that is a broth base recipe.


5 Ratings

Nov 10, 2009

This was a great recipe! I just added 1/2 a packet of dry chicken soup, which tends to be salty, to balance the sweetness of the corn. I also browned the chicken in olive oil and crushed garlic before adding water to add a flavorful base.

Aug 24, 2009

Maybe this was too simple for me, it lacked something and was very bland. I added some chicken bouillion to it and more salt and pepper. Even with the modifications after trying it as submitted, I won't be using it again.

Dec 04, 2012

I've made this recipe several times and it's one of my favorite soups. I leave the onions in though, and just fish out the peppercorns and bay leaf. For me, the shredding of the chicken is a lot of work, because I think the soup tastes better if the pieces are very thin, but it's so worth it.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 41.1 g
  • 82%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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