Nothing beats the cozy feeling of wrapping your hands around a warm bowl of creamy corn chicken soup on a chilly evening. This comforting bowl isn’t just delicious, it’s packed with immune-boosting ingredients like turmeric and chicken broth, ready in just 30 minutes! Whether you’re fighting off a cold or just craving something hearty, this soup has your back. I stumbled upon this recipe years ago during a snowstorm, and now my family begs for it all winter long. Best part? It’s crazy versatile, swap the milk for coconut milk, toss in extra veggies, or keep it simple. Pure comfort in every spoonful.
Creamy Corn Chicken Soup Bowl: A 30-Minute Comfort Feast
A comforting and creamy corn chicken soup bowl packed with flavor and nutrients. Perfect for cold days, immune support, or a light yet satisfying meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn kernels, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk or unsweetened almond milk
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric (optional for anti-inflammatory benefits)
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in corn, chicken, salt, pepper, and turmeric.
- Pour in chicken broth and bring to a simmer.
- Reduce heat, add milk, and cook for 10 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a keto version, replace corn with chopped zucchini.
- Use full-fat coconut milk for a dairy-free creamy option.
- Add more broth if you prefer a thinner soup.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Ingredients for Creamy Corn Chicken Soup Bowl
Here’s what you’ll need for that dreamy, comforting bowl of soup (and trust me, every single ingredient plays its part!):
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly here)
- 1 cup corn kernels, fresh or frozen, no need to thaw if frozen!
- 1 medium onion, diced (white or yellow, whatever’s in your pantry)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 3 cups chicken broth (homemade if you’ve got it, but store-bought is fine)
- 1 cup milk (whole milk for extra creaminess, or unsweetened almond milk for dairy-free)
- 1 tbsp olive oil (or butter if you’re feeling indulgent)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground if possible
- 1/2 tsp turmeric (optional, but adds gorgeous color and anti-inflammatory benefits)
- 1/4 cup fresh parsley, chopped (for that bright, fresh finish)
See? Nothing fancy, just simple ingredients that come together into something magical. Now let’s make some soup!
How to Make Creamy Corn Chicken Soup Bowl
Okay, let’s get cooking! This creamy corn chicken soup bowl comes together in just a few simple steps, I promise it’s easier than you think. The secret is in the order you add things (and not rushing that onion-garlic sauté, trust me!).
- Heat the olive oil in your favorite soup pot over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately.
- Sauté the onion and garlic until they’re soft and fragrant, about 3 minutes. Don’t let them brown! That golden stage is perfect.
- Stir in the corn, chicken, salt, pepper, and turmeric (if using). Let everything get friendly for about 2 minutes, you’ll smell the spices waking up!
- Pour in the chicken broth and bring to a gentle simmer. Let it bubble happily for 5 minutes to blend all those flavors.
- Reduce the heat to low before adding the milk, this prevents curdling. Stir gently and let it cook for another 10 minutes until slightly thickened.
- Taste and adjust seasoning, sometimes I add an extra pinch of salt at this point. Sprinkle with fresh parsley right before serving for that pop of color!
See? In less time than it takes to watch a sitcom episode, you’ve got steaming bowls of comfort ready to go. The soup thickens as it cools slightly, so don’t worry if it seems a bit thin at first.
Tips for the Best Creamy Corn Chicken Soup Bowl
- Rotisserie chicken shortcut: Grab a pre-cooked chicken from the store, it saves so much time!
- Control the thickness: Add extra broth if you prefer a lighter soup, or simmer longer for creamier texture.
- Milk warning: Never let the soup boil after adding milk, it can separate and look grainy.
- Fresh parsley magic: That green sprinkle isn’t just pretty, it adds a bright, fresh flavor contrast.
- Leftover trick: The soup thickens in the fridge, just thin it with a splash of broth when reheating.
Why You’ll Love This Creamy Corn Chicken Soup Bowl
This isn’t just another soup recipe, it’s practically a hug in a bowl! Here’s why it’s become my go-to:
- 30-minute miracle: From chopping to serving in half an hour, perfect for busy weeknights when you need comfort fast.
- Immunity booster: Between the turmeric’s anti-inflammatory powers and the healing chicken broth, it’s basically a healthy chicken soup recipe disguised as pure deliciousness.
- Diet chameleon: Swap corn for zucchini (keto!), use coconut milk (dairy-free!), or load up extra veggies, it adapts to whatever you need.
- Kid-approved: The creamy texture and sweet corn make it a winner with picky eaters (mine don’t even notice the turmeric!).
- Leftover magic: Tastes even better the next day as flavors meld, if it lasts that long!
Seriously, this soup checks all the boxes, comforting, quick, nourishing, and endlessly adaptable. What’s not to love? I found this recipe years ago and it’s been a staple ever since.
Creamy Corn Chicken Soup Bowl Variations
One of my favorite things about this recipe is how easily it adapts to different tastes and diets! Here are my go-to twists when I’m feeling creative:
- Keto version: Swap corn for chopped zucchini, you’ll get that same satisfying texture without the carbs.
- Dairy-free dream: Use full-fat coconut milk instead of regular milk for a rich, tropical twist that’s just as creamy.
- Spicy kick: Add a pinch of red chili flakes or diced jalapeños with the onions for those who like heat.
- Extra veggie boost: Toss in handfuls of spinach or kale during the last 2 minutes of cooking.
The best part? Each variation tastes like a whole new soup while keeping that comforting base we all love!
Serving and Storing Creamy Corn Chicken Soup Bowl
Oh, the joy of ladling this golden soup into bowls! I love serving it with crusty bread for dipping (my kids call it “soup spoon #2”) or a simple green salad for contrast. Leftovers? They’ll keep beautifully in the fridge for 3 days, just store without garnishes. Want to freeze it? Hold the milk until reheating to keep that perfect creamy texture. When warming, go low and slow, a gentle heat prevents separation and keeps every spoonful as dreamy as the first.
Creamy Corn Chicken Soup Bowl Nutritional Info
Here’s the scoop on what’s in each comforting bowl (but remember, nutrition varies based on your exact ingredients!): Approximately 280 calories per serving with 25g protein to keep you full, 20g carbs (mostly from that sweet corn!), and 12g fat for that luxurious creaminess. Not bad for something that tastes this indulgent!
FAQs About Creamy Corn Chicken Soup Bowl
Got questions? I’ve got answers! Here are the ones I hear most often about this comforting soup:
Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain it well first. Canned corn works in a pinch, though I find frozen corn has better texture and sweetness. If using canned, give it a quick rinse to remove that starchy liquid.
Does this soup freeze well?
Yes, with one important tip: freeze it without the milk. The dairy can separate when thawed. Just add fresh milk when reheating. Frozen soup keeps beautifully for up to 2 months. Thaw overnight in the fridge before warming gently on the stove.
How do I make this keto-friendly?
Easy swap! Replace the corn with chopped zucchini, it gives that same satisfying bite without the carbs. You’ll want about 1 1/2 cups since zucchini cooks down more than corn. This simple change makes it a perfect low carb chicken soup recipe!
There you have it, all my soup secrets! Now go make yourself a bowl of comfort and don’t forget to share your creation with me!