READY IN 1 hr

Corn and Chicken Soup

Read Reviews (5)

"Sprinkle with chopped parsley or chives." — Morris

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

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.

—Linda

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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.

—Fit&Healthy Mom

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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.

—CBEARHONEY

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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.

—Carolina

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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.

—Sabiha

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Nutrition

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.

Nutritional Information

Corn and Chicken Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 413
Calories from Fat: 184

% Daily Value *
Total Fat 20.4g 31 %
Saturated Fat 5.7g 28 %
Cholesterol 124mg 41 %
Sodium 291mg 12 %
Potassium 466mg 13 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 2g 8 %
Protein 41.1g 82 %
** Sugars 3.8g
Vitamin A 58 %
Vitamin C 9 %
Calcium 6 %
Iron 27 %
Thiamin 11 %
Niacin 133 %
Vitamin B6 29 %
Magnesium 18 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.