Description
This creamy chicken and corn soup is a comforting dish packed with flavor, perfect for any time of year.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 2 cups fresh corn (off the cob)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 medium Yukon gold potatoes (diced)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Chop the onion, dice the potatoes, and mince the garlic.
- Sauté vegetables: In a large pot over medium heat, add oil and sauté onions until translucent. Add minced garlic and stir for about 30 seconds.
- Add chicken & broth: Stir in diced chicken with seasonings; pour in chicken broth to cover. Increase heat until boiling.
- Incorporate potatoes & corn: Once boiling, add diced potatoes and corn kernels. Reduce heat to medium-low and simmer until potatoes are tender (about 15 minutes).
- Add cream & serve: Stir in heavy cream; let it simmer for an additional few minutes until thickened slightly. Adjust seasoning if needed before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Adjust the thickness of the soup by adding more or less cream to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg