This Chicken and Sweet Corn Soup is a warm, comforting, and hearty dish perfect for cooler days. Made with tender chicken, fresh sweet corn, and aromatic vegetables, this recipe combines flavors and textures that create a satisfying meal in a bowl. With a homemade broth as the base, it’s not only nutritious but also easy to customize to your taste. Ideal for a family meal, this soup is an excellent option for both beginners and seasoned cooks looking for a deliciously cozy recipe.
Ingredients:
For the Broth:
- 1 boneless chicken breast (approx. 500 g)
- 1 liter of water
- 1 carrot, peeled and sliced
- 1 celery stalk, chopped
- 1 onion, peeled and quartered
- 2 garlic cloves, crushed
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 400 g sweet corn kernels (fresh, frozen, or canned)
- 1 liter of the chicken broth (prepared earlier)
- 1 tablespoon soy sauce (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped, for garnish
- Fresh cilantro for garnish (optional)
- Salt and pepper to taste
Instructions:
- Prepare the Broth:
- Place the chicken breast, water, sliced carrot, celery, quartered onion, and crushed garlic cloves in a large pot.
- Bring to a boil over medium-high heat, then reduce to low and let it simmer for 25-30 minutes, skimming any foam that rises to the surface.
- After the chicken has reached a safe internal temperature, transfer it from the pot to a plate and allow it to cool down completely before proceeding.
- Strain the broth to remove the vegetables and set aside 1 liter for the soup.
- Tear the cooked chicken breast into small, manageable chunks.
- Make the Soup Base:
- In a spacious soup pot, warm the olive oil over a medium flame.
- Add the chopped onion and minced garlic, cooking until soft and translucent, about 3-4 minutes.
- Add the sweet corn kernels, stirring well, and cook for another 2-3 minutes.
- Combine and Cook:
- Pour the prepared chicken broth into the pot with the vegetables and bring to a gentle boil.
- Add the shredded chicken and soy sauce (if using) and season with salt and pepper to taste.
- In a small bowl, mix the cornstarch with water until smooth, then add it to the soup to thicken.
- Let the soup simmer for another 5-10 minutes, stirring occasionally until it reaches your desired thickness.
- Serve:
- Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro, if desired.
- Serve hot and enjoy the comforting flavors of this homemade soup.
Conclusion:
This Chicken and Sweet Corn Soup is a nourishing, warm meal perfect for any time you crave comfort. With its simple ingredients and flexible preparation, it’s a wonderful dish to make on a cozy day. Pair with a slice of crusty bread or enjoy as-is for a satisfying, wholesome meal.
Hearty Chicken and Sweet Corn Soup Recipe
A comforting bowl of Chicken and Sweet Corn Soupthat’s rich in flavor, filling, and easy to make with simple ingredients.Perfect for a family meal or as a quick weeknight dinner option.
Ingredients
For the Broth:
- 1 boneless chicken breast approx. 500 g
- 1 liter of water
- 1 carrot peeled and sliced
- 1 celery stalk chopped
- 1 onion peeled and quartered
- 2 garlic cloves crushed
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 400 g sweet corn kernels fresh, frozen, or canned
- 1 liter of the chicken broth prepared earlier
- 1 tablespoon soy sauce optional
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 green onions chopped, for garnish
- Fresh cilantro for garnish optional
- Salt and pepper to taste
Instructions
Prepare the Broth:
- Place the chicken breast, water, sliced carrot, celery, quartered onion, and crushed garlic cloves in a large pot.
- Bring to a boil over medium-high heat, then reduce to low and let it simmer for 25-30 minutes, skimming any foam that rises to the surface.
- After the chicken has reached a safe internal temperature, transfer it from the pot to a plate and allow it to cool down completely before proceeding.
- Strain the broth to remove the vegetables and set aside 1 liter for the soup.
- Tear the cooked chicken breast into small, manageable chunks.
Make the Soup Base:
- In a spacious soup pot, warm the olive oil over a medium flame.
- Add the chopped onion and minced garlic, cooking until soft and translucent, about 3-4 minutes.
- Add the sweet corn kernels, stirring well, and cook for another 2-3 minutes.
Combine and Cook:
- Pour the prepared chicken broth into the pot with the vegetables and bring to a gentle boil.
- Add the shredded chicken and soy sauce (if using) and season with salt and pepper to taste.
- In a small bowl, mix the cornstarch with water until smooth, then add it to the soup to thicken.
- Let the soup simmer for another 5-10 minutes, stirring occasionally until it reaches your desired thickness.
Serve:
- Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro, if desired.
- Serve hot and enjoy the comforting flavors of this homemade soup.