There’s something magical about a steaming bowl of creamy soup on a chilly day, isn’t there? My Creamy Parmesan Corn Chicken Soup has been my go-to comfort food ever since I first whipped it up during a particularly nasty cold last winter. I was craving something rich and soothing, but also packed with protein to help me bounce back faster. This soup delivered all that and more!
What makes it special? Imagine tender shreds of chicken swimming in a velvety broth kissed with sweet corn and nutty Parmesan, it’s like a hug in a bowl. The best part? It comes together in just 35 minutes with simple ingredients you probably already have. My kids call it “Mom’s magic medicine soup” because it always makes them feel better when they’re under the weather.
Whether you’re fighting off a cold, need a quick weeknight dinner, or just want something cozy, this Creamy Parmesan Corn Chicken Soup hits all the right notes. It’s nourishing, comforting, and oh-so-satisfying. Trust me, once you try it, you’ll understand why it’s become a staple in our house!
Why You’ll Love This Creamy Parmesan Corn Chicken Soup
This isn’t just any chicken soup, it’s a bowl of pure comfort with benefits! Here’s why it’s become my family’s favorite:
- Quick & Easy: Ready in 35 minutes flat, faster than delivery! Perfect for those “I need dinner NOW” nights.
- Comfort in Every Spoonful: That creamy texture from Parmesan and heavy cream feels indulgent, but it’s packed with protein to keep you full.
- Immune-Boosting Goodness: Garlic, thyme, and chicken broth team up to make this the ultimate healthy chicken soup recipe when you’re fighting off a cold.
- Crazy Adaptable: Swap heavy cream for coconut milk (my keto secret!) or skip corn for zucchini, it’s still delicious.
- Kid-Approved Magic: Even picky eaters gobble up the sweet corn and creamy broth. (Psst, I sometimes add extra cheese on top!)
Honestly? It’s the soup I make when I want to feel cared for, whether I’m sick, stressed, or just craving something cozy. The Parmesan gives it that fancy-restaurant vibe, but it’s as easy as stirring a pot!
Print35-Minute Creamy Parmesan Corn Chicken Soup Recipe – Heavenly Comfort
A creamy, comforting soup with tender chicken, sweet corn, and rich Parmesan cheese. Perfect for cold days or when you need a hearty, immune-boosting meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream (or coconut milk for keto)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until soft (3-4 minutes).
- Add chicken breasts, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in corn, heavy cream, and Parmesan cheese. Simmer for another 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- For a keto version, omit corn or replace with chopped zucchini.
- Use full-fat coconut milk instead of heavy cream for dairy-free.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Parmesan Corn Chicken Soup
Gather these simple ingredients, most might already be in your kitchen! Exact measurements matter here for that perfect creamy texture:
- 2 boneless, skinless chicken breasts (about 1 lb), look for plump, pink ones
- 4 cups chicken broth (low sodium so you control the salt)
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 cup corn kernels (fresh off the cob or frozen, no need to thaw!)
- 1/2 cup grated Parmesan cheese (packed, none of that powdery stuff!)
- 1 small onion, diced (yellow or white works)
- 2 cloves garlic, minced (more if you’re fighting a cold!)
- 1 tbsp olive oil (or butter for extra richness)
- 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
- Salt and pepper to taste (I use about 1/2 tsp salt to start)
Ingredient Notes & Substitutions
No stress if you’re missing something, here’s how to adapt:
- Corn swaps: Canned corn works in a pinch (drain it well!). For keto, use chopped zucchini instead, it keeps the texture.
- Dairy-free? Coconut milk mimics the creaminess beautifully (shake the can first!).
- No fresh garlic? 1/2 tsp garlic powder per clove does the trick.
- Parmesan alternatives: Pecorino Romano or even nutritional yeast (for vegan) can sub in.
- Broth boost: Add a bay leaf while simmering for extra depth (remove before serving).
Pro tip: Grate your own Parmesan, it melts smoother than pre-shredded! For more family-friendly recipes, check out this resource.
How to Make Creamy Parmesan Corn Chicken Soup
Don’t let the fancy name fool you, this soup is shockingly simple to make! Follow these steps, and you’ll have a restaurant-worthy bowl in no time:
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent (about 3 minutes), stirring occasionally. Toss in minced garlic and cook for just 30 seconds until fragrant, don’t let it burn!
- Cook the chicken: Add chicken breasts, chicken broth, and thyme. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken reaches 165°F internally. The broth should barely bubble, this keeps the chicken tender.
- Shred the chicken: Remove chicken with tongs and let it rest for 2 minutes (this keeps it juicy). Use two forks to shred it, the meat should practically fall apart. Return all the shreds to the pot.
- Make it creamy: Stir in corn and heavy cream. Let it warm through for 2 minutes. Now the magic, gradually sprinkle in Parmesan while stirring constantly. Keep stirring until every last bit melts into creamy perfection.
- Season to taste: Remove from heat. Add salt and pepper, I start with 1/2 tsp salt, then adjust. The Parmesan adds saltiness, so taste first!
Tips for Perfect Creamy Parmesan Corn Chicken Soup
Here are my secrets for soup that’ll have everyone asking for seconds:
- Shred while warm: Chicken shreds easiest when slightly cooled but still warm. Cold chicken turns stringy.
- Slow and steady Parmesan: Add cheese a little at a time, stirring constantly. Dumping it all at once makes clumpy soup.
- Corn timing: If using frozen corn, add it straight from freezer, no thawing needed! It’ll warm up in the broth.
- Final taste test: Seasonings mute when cold. Always adjust salt/pepper after the soup’s off heat but still steaming.
- Thickness control: Too thick? Add splashes of broth. Too thin? Simmer uncovered for 5 more minutes.
Remember: The soup thickens as it cools. If reheating leftovers, you’ll likely need to add a splash of broth or water!
Serving Suggestions for Creamy Parmesan Corn Chicken Soup
Oh, the fun part, how to serve this glorious soup! Here are my favorite ways to make it a complete meal:
- Crusty bread is a must: Dip hunks of warm baguette or sourdough right into that creamy broth. My kids love grilled cheese “dippers” on the side, so nostalgic!
- Light & fresh pairings: A simple arugula salad with lemon dressing balances the richness perfectly. Or go for roasted veggies, carrots or broccoli work great.
- Kid-approved tweaks: My littles love when I add extra corn kernels or cheese shreds on top. Sometimes I sneak in tiny pasta stars too!
- Fancy it up: For guests, drizzle with truffle oil and sprinkle chives. Instant gourmet vibes!
Pro tip: Serve in hollowed-out bread bowls for maximum coziness, just scoop out the soft insides and save them for dipping!
Storage & Reheating Instructions
This soup keeps its magic for days if stored right! Here’s how I do it:
- Storing: Let the soup cool slightly (about 20 minutes), then transfer to airtight containers. It’ll stay fresh in the fridge for 3 days, the Parmesan actually makes it taste richer the next day!
- Reheating: Warm it gently on the stove over low heat, stirring often. If it’s too thick, add splashes of broth. Microwaving works too, just use 50% power and stir every 30 seconds to prevent the cream from separating.
One warning: Don’t freeze it! The dairy can get grainy when thawed. Trust me, it’s worth making fresh batches of this goodness. If you are looking for other creamy chicken and corn soup variations, check out this link.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on my exact recipe, but your mileage may vary!):
- Calories: 320 per serving
- Fat: 18g (9g saturated, blame that glorious heavy cream and Parmesan!)
- Protein: 25g (Thanks, chicken!)
- Carbs: 12g (Mostly from the corn’s natural sweetness)
Just remember, nutrition varies based on your exact ingredients. Using coconut milk? That’ll change the fat profile. Extra cheese? Well… no judgment here! For another creamy Parmesan chicken soup option, click here.
FAQ About Creamy Parmesan Corn Chicken Soup
I get asked these questions ALL the time, here are the answers straight from my soup-stained recipe notebook:
- Can I freeze this soup? Sadly, no, the dairy tends to separate when thawed. But it keeps so well in the fridge for 3 days, I promise you’ll finish it!
- Is this soup keto-friendly? Almost! Just swap the corn for zucchini (or leave it out) and make sure your broth has no added sugar. Coconut milk instead of cream makes it extra keto-approved.
- How can I make it spicier? Oh, I love this one! Add 1/4 tsp red pepper flakes with the garlic, or stir in a dash of cayenne at the end. My husband adds hot sauce directly to his bowl, no shame!
- Can I use rotisserie chicken? Absolutely! Skip the chicken cooking step and add 2 cups shredded rotisserie chicken when you’d normally return the shredded chicken to the pot.
- Why did my soup get grainy? Usually means the Parmesan was added too fast or the heat was too high. Next time, remove the pot from heat before stirring in cheese gradually.
Still have questions? Drop them in the comments, I answer every one! If you’re looking for a creamy chowder alternative, try this recipe.
Leave a Review
Did this Creamy Parmesan Corn Chicken Soup warm your soul like it does mine? I’d love to hear! Rate the recipe below and tell me your clever twists, did you add extra garlic? Try it with zucchini? Your notes help other soup lovers too!