35-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
Scale
- 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