Corn and Chicken Soup

Corn and Chicken Soup

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Morris

“Sprinkle with chopped parsley or chives.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
  2. Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

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Reviews (5)

Rate This Recipe


I wasn't expecting the corn to add such sweetness to the soup so it really needed tweaking with salt and pepper to taste. I used 8 chicken legs in the soup which worked well. This was just great for a rainy day like today. After I took the photo I couldn't help but add some risoni soup noodles to make it more of a meal instead of just a broth.

Fit&Healthy Mom

Fit&Healthy Mom

This soup was very good. I sauteed the onion with olive oil in a pressure cooker and added the water, and all the vegetables including a couple of stalks of brocoli and cauliflower and cooked for 20 minutes. After straining I saved the chicken, the broth, added a couple of carrots, frozen corn instead of creamy and fresh cilantro. Delicious, I like the fact that is a broth base recipe.



This was a great recipe! I just added 1/2 a packet of dry chicken soup, which tends to be salty, to balance the sweetness of the corn. I also browned the chicken in olive oil and crushed garlic before adding water to add a flavorful base.

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Amount Per Serving (4 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 41.1 g
  • 82%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 291 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Chicken Soup III


next recipe:

Asian Chicken and Corn Soup