Description
A comforting and hearty chicken corn soup that’s perfect for any day.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup corn kernels
- 4 cups chicken broth
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sautéing until onions are translucent.
- Stir in carrots, potatoes, and cook for 5 minutes.
- Add chicken, corn, chicken broth, salt, pepper, and thyme. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender.
- Stir in heavy cream and cook for an additional 5 minutes.
- Serve hot and enjoy!
Notes
- Can be stored in the refrigerator for up to 3 days.
- Freezes well, store in airtight containers.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg