Chicken and Corn Soup Recipe
This comforting Chicken and Corn Soup is the ultimate soul-satisfying dish that combines tender chicken, sweet corn, and hearty vegetables. It’s easy to make, with minimal prep work, and the result is a flavorful and warming bowl of goodness. Perfect for a cozy night in!
Ingredients:
- 2 chicken breasts (boneless, skinless)
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups egg noodles or gluten-free pasta (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
- 1 cup shredded cheese (optional)
Instructions:
- Prepare the chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until fully cooked. Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks.
- Cook the vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Add the broth and seasonings: Pour in the chicken broth and add the shredded chicken, frozen corn, dried thyme, dried parsley, salt, and pepper. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Add the noodles (optional): If you’re using egg noodles or gluten-free pasta, add them to the pot and cook according to the package instructions (usually around 7-8 minutes).
- Serve: Once the noodles are cooked (if using), taste the soup and adjust seasoning with more salt or pepper, if needed. Ladle the soup into bowls and garnish with fresh cilantro or parsley. For an extra indulgence, sprinkle with shredded cheese.