You know those days when the wind is howling and you just need a big, warm hug in a bowl? That’s my creamy chicken and corn soup for you. It’s my absolute go-to when someone in the house has the sniffles or we’re just craving something simple and soul-satisfying. I started making this years ago, trying to recreate the cozy feeling of my mom’s soups, but I wanted something a little richer and faster. This version, with its creamy broth and tender chicken, comes together in almost no time and always does the trick. It’s more than just a meal; it’s my favorite little act of kitchen kindness.
Why You’ll Love This Creamy Chicken and Corn Soup
Trust me, this soup is about to become your new best friend in the kitchen. Here’s why:
- Creamy dreamy texture: That silky broth hugs every spoonful of chicken and corn just right, comfort food at its finest
- 30-minute magic: From chopping to slurping in half an hour (perfect for those “I need dinner NOW” nights)
- Cold-fighting superpowers: Garlic, thyme, and that rich chicken broth work together like nature’s medicine cabinet
- Shape-shifter recipe: Swap ingredients based on what’s in your fridge, it’s forgiving and flexible
- Kid-approved: The sweet corn makes it a hit with little ones (mine always ask for seconds)
Seriously, this soup checks all the boxes, it’s the culinary equivalent of your favorite cozy sweater. If you are looking for other comforting chicken recipes, check out this creamy mushroom herb chicken soup recipe.
PrintCreamy Chicken and Corn Soup Your Cold Needs in 30 Minutes
A comforting and creamy chicken and corn soup that’s easy to make and packed with flavor. Perfect for cold days or when you need a quick 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
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Melt butter in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and corn, simmer for 10 minutes.
- Stir in heavy cream, salt, pepper, and thyme.
- Cook for another 5 minutes until heated through.
- Serve hot.
Notes
- Use leftover chicken for quicker prep.
- For a lighter version, replace heavy cream with milk.
- Add vegetables like carrots or celery for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
Ingredients for Creamy Chicken and Corn Soup
Gather these simple ingredients for magic in a pot:
- 2 cups cooked chicken, shredded (rotisserie chicken saves so much time!)
- 1 cup corn kernels (fresh, frozen, or even canned, just drain well)
- 4 cups chicken broth (homemade or good quality store-bought)
- 1 cup heavy cream (this is what gives it that luscious texture)
- 1 onion, diced (yellow or white works great)
- 2 cloves garlic, minced (more if you’re fighting a cold!)
- 1 tbsp butter (salted or unsalted, your choice)
- 1 tsp salt (start with this, then adjust to taste)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1 tsp thyme (dried is fine, but fresh is even better if available)
Ingredient Substitutions & Notes
Here’s how to tweak it when you’re in a pinch or watching calories:
- Lighten it up: Swap heavy cream for whole milk or half-and-half (it’ll be less rich but still delicious)
- Keto version: Use full-fat coconut milk instead of cream and skip the corn (add extra chicken)
- Veggie boost: Throw in diced carrots or celery with the onions, they add nice texture
- Gluten-free: Just check your chicken broth label to be safe
- Dairy-free: Coconut milk works surprisingly well here
Don’t stress about exact measurements, this soup is forgiving! The beauty is in its flexibility. For more ideas on flexible recipes, you might enjoy looking at family tastes.
How to Make Creamy Chicken and Corn Soup
Okay, let’s get cooking! This creamy chicken and corn soup comes together so easily, just follow these simple steps:
- Start with the aromatics: Melt that butter in your pot over medium heat. Add the diced onion and sauté until it turns soft and translucent (about 3 minutes). Toss in the minced garlic and cook just until fragrant, about 30 seconds. Don’t let it burn!
- Build your broth: Pour in the chicken broth and bring everything to a gentle boil. This is when your kitchen starts smelling amazing!
- Add the stars: Stir in your shredded chicken and corn kernels. Let everything simmer together for about 10 minutes, this lets the flavors get to know each other.
- Creamy magic: Now reduce the heat to low before adding the heavy cream, this prevents curdling. Sprinkle in your salt, pepper, and thyme. Let it all heat through for about 5 more minutes.
- Taste and adjust: Give it a taste, need more salt? More pepper? This is your moment to make it perfect.
Pro Tips for the Best Creamy Chicken and Corn Soup
Here’s how to avoid common mistakes and make your soup restaurant-quality:
- Temperature control: Never let the cream boil, keep it at a gentle simmer to prevent separation
- Thickness tweaks: Too thick? Add more broth. Too thin? Let it simmer uncovered for a few extra minutes
- Freshness boost: Stir in a handful of fresh parsley right before serving for bright flavor
- Texture tip: For extra creaminess, blend half the soup briefly with an immersion blender
Remember, soup is forgiving! Even if something goes slightly wrong, it’ll probably still taste amazing. If you prefer using an appliance, try this Instant Pot creamy chicken soup recipe.
Serving Suggestions for Creamy Chicken and Corn Soup
Oh, the fun part, dressing up this cozy bowl of goodness! Here’s how I love to serve my creamy chicken and corn soup:
- Crusty bread: A warm baguette or buttery garlic toast for dipping is absolute perfection
- Fresh crunch: A simple green salad with lemon dressing cuts through the richness beautifully
- Kid magic: Let little ones top theirs with shredded cheese or croutons, instant fun!
- Herb finish: A sprinkle of fresh thyme or chives makes it look fancy with zero effort
- Spice it up: Keep hot sauce on the side for those who like a kick (my husband always does)
This soup shines whether you’re serving it fancy or keeping it simple, it’s all about what makes you happy! For a different flavor profile, you might like this lemon rosemary chicken soup recipe.
Storage & Reheating Instructions
Here’s how to keep your creamy chicken and corn soup tasting just as delicious later:
- Fridge storage: Let it cool completely, then transfer to airtight containers. It’ll stay fresh for about 3 days.
- Freezer friendly: Portion into freezer-safe bags or containers (leave some space for expansion). It keeps beautifully for up to 1 month.
- Reheating magic: Warm gently on the stove over low heat, stirring often. If it’s too thick, add a splash of broth or water.
- Microwave tip: Heat in 30-second bursts, stirring between each, to prevent the cream from separating.
Pro tip: The corn might get slightly softer after freezing, but the flavor stays wonderful! If you are interested in other ways to use chicken, consider a thick creamy chicken rice soup recipe.
Nutritional Benefits of Creamy Chicken and Corn Soup
Beyond being downright delicious, this soup packs some serious nutritional punches! The chicken delivers high-quality protein to keep you full, while corn adds fiber and antioxidants. Garlic and thyme bring natural anti-inflammatory properties, perfect when you’re feeling under the weather. (Nutrition values are estimates per serving.)
What I love most is how nourishing it feels, that rich broth hydrates while the ingredients work together to support your immune system. It’s comfort food you can actually feel good about eating!
Frequently Asked Questions
Can I freeze creamy chicken and corn soup?
Absolutely! Just cool it completely first and leave some space in your container for expansion. It keeps beautifully for about a month. When reheating, go low and slow on the stovetop, the cream might separate a tiny bit, but a good stir fixes that right up.
Is this soup keto-friendly?
With a couple tweaks, yes! Swap the corn for extra chicken or low-carb veggies like zucchini. Use full-fat coconut milk instead of heavy cream, it gives that same luxurious texture without the carbs. My keto friends swear by this version!
How can I make it dairy-free?
Easy peasy! Coconut milk works surprisingly well here, it adds creaminess without tasting coconutty. Just use the canned full-fat kind and stir it in gently at the end like you would with cream.
Can I use raw chicken instead of cooked?
Sure thing! Just dice it small and cook it completely with the onions before adding broth. I prefer cooked chicken though, it’s faster and more foolproof, especially when using leftover rotisserie chicken.
Why did my soup turn out grainy?
Oh no! That usually happens if the cream got too hot. Next time, keep the heat low when adding dairy and don’t let it boil. If it happens, blending half the soup smooth can save the texture.