Hey friends! Let’s talk about that one dish. You know the one. The one that instantly makes everything feel… better. Like wrapping yourself in your favorite fuzzy blanket on a rainy Sunday. For me? That’s this soup.

Seriously, this chicken corn soup recipe didn’t just magically appear. Oh no. There were… stages. Let’s just say my family patiently endured quite a few “test batches” over the years! Some were okay, some were… learning experiences (ha!). But eventually, through trial and error (and maybe one slightly burnt pot I try not to think about), we landed here. On this ridiculously creamy, flavorful bowl of pure comfort. It’s honestly become my secret weapon dish – surprisingly simple, tastes like you fussed for hours, and makes everyone happy. That sweet corn, the tender chicken, that silky broth… it’s just right. So, pull up a chair, grab a spoon, and let me show you how to make my absolute pride-and-joy soup!

What You’ll Need for This Dreamy Chicken Corn Soup Recipe

Alright, let’s gather our soup squad! No weird ingredients here, just good, honest stuff that plays really well together.

Chicken: You’ll need about a pound (around 450g) of boneless, skinless chicken. Breasts are great, totally fine! But if you want a little extra flavor insurance? Go for thighs. Trust me on this.
Corn: About 3 cups (roughly 450-500g). Fresh off the cob in the summer? Amazing! But let’s be real, good quality frozen corn is my year-round best friend for this. Works like a charm. Canned is okay in a pinch, just drain it really well! That sweet pop is key.
Aromatics: One medium yellow onion, chopped up. This is the unsung hero, building that savory base. And garlic, of course – maybe 2 cloves, minced? Or more if you’re a garlic fiend like me. Let your heart decide.
Veggies (Optional, But I Like ‘Em!): One carrot and one celery stalk, diced small. They add a little something extra – color, a hint of sweetness, makes you feel virtuous. Sneaky veggies!
Butter & Flour: Three tablespoons of unsalted butter and three tablespoons of plain ol’ all-purpose flour. This is our magic thickening team – makes a ‘roux’ (fancy word, simple job) so the soup gets creamy, not watery. Gluten-free? Mix 2 tbsp cornstarch with 2 tbsp cold water into a slurry and stir it in near the end. Works great!
Broth: Four cups (about 1 liter) of chicken broth. Please, please use a low-sodium one if you can! That way you get to decide how salty it is. You could use water, but… why? Broth adds SO much flavor! Veggie broth is cool too.
Dairy: One cup (240ml) of whole milk and a half cup (120ml) of heavy cream. Yeah, this is where the dreamy creamy texture comes from! You can sub half-and-half, or even evaporated milk if that’s what you’ve got. Dairy-free? Full-fat coconut milk (the canned kind, unsweetened) or a good oat cream could work, but it will taste a little different, just so you know!
Seasoning: Salt and black pepper! Taste, taste, taste as you go. Freshly cracked pepper is SO much better if you have it. I also love about 1/2 teaspoon of dried thyme, or throwing in a bay leaf while it simmers – adds a little je ne sais quoi, you know?
Fresh Herbs (For Show & Tell!): A little chopped fresh parsley or some chives sprinkled on top at the end makes it look fancy and adds a nice fresh zing. Totally optional, but nice!

How Long Does This Chicken Corn Soup Recipe Take?

Okay, deep breaths. This looks impressive, but it’s sneaky fast! Don’t let the deliciousness fool you into thinking you’ll be stuck cooking all day.

Prep: Seriously, maybe 15 minutes? Depends how fast you chop! Put on some music, it’ll fly by.
Cook: About 30 minutes of simmering and stirring. Gives you time to clean up the chopping board or scroll Instagram.
Total Time: Roughly 45 minutes, give or take. From zero to “OMG this is amazing” in under an hour!

For real, getting this chicken corn soup recipe on the table this quickly feels like cheating, but in the best possible way. It’s faster than ordering takeout sometimes! Perfect for those crazy weeknights when you still want something homemade and wonderful.

Let’s Make the Perfect Chicken Corn Soup Recipe!

Okay, game time! Let’s turn these simple ingredients into liquid gold. Stick with me, it’s easy, I promise!

Step 1: Build That Flavor Base

Grab a decent-sized pot or your trusty Dutch oven. Melt the butter over medium heat. Once it’s melted and looks kinda shimmery, toss in the onion, carrot, and celery (if using).
Let them soften up for about 5-7 minutes, stirring now and then. You want the onions to look kinda glassy, not browned. The kitchen should start smelling pretty darn good right about now! This step is key, don’t skip it or rush it! It makes the whole chicken corn soup recipe taste better.
Now, throw in the minced garlic. Stir it around for like, one minute. Just until you really smell it. Don’t let it burn! Burnt garlic = sad soup.

Step 2: The Creamy Secret (Roux Time!)

Sprinkle the flour over the veggies. Stir it all together constantly for a minute or two. It’ll coat everything and look kinda paste-like. This cooks out the raw flour taste and gets it ready to thicken the soup beautifully. Trust the process!

Step 3: Chicken Gets a Swim

Okay, slowly pour in the chicken broth, whisking like crazy as you pour. Keep whisking! This prevents lumps. We want smooth, glorious soup.
Gently place the chicken pieces right into the broth. Now season it! Add a good pinch of salt (you can add more later), plenty of black pepper, and the dried thyme or bay leaf if you’re using them.
Turn the heat up just until it starts to gently bubble (simmer), then immediately turn it down low. Put the lid on, maybe slightly askew, and let it hang out for 15-20 minutes. The chicken needs to cook through so it shreds easily.

Step 4: Shred It Up & Bring in the Stars

Carefully fish out the cooked chicken pieces (use tongs!) and put them on a plate or cutting board. Leave the soup simmering gently.
Use two forks to shred the chicken. It should pull apart pretty easily if it’s cooked right. Pro tip I learned the hard way: Shredding is SO much easier when the chicken is still warm!
Slide all that lovely shredded chicken back into the pot. Now, stir in the corn, the milk, and the heavy cream. Whoa, starting to look like the real deal, right?!

Step 5: The Final Stretch! Heat & Taste!

Keep the soup cooking over low heat – low heat is your friend now! – for another 5-10 minutes. Stir gently once in a while. You just want to heat the corn through and let the flavors meld. Super important: Do NOT let it boil rapidly once the milk and cream are in! It can do weird things. Gentle warmth is all we need.
Okay, judgment time! Grab a clean spoon (or two, or three!) and taste it. Be honest. Does it need more salt? Probably! More pepper? Always! Maybe a touch more thyme? You’re the chef! Make this chicken corn soup recipe taste exactly how you want it.
Is it thick enough? If not, let it simmer gently (lid off) for a few more minutes. Too thick? Splash in a little more broth or milk. You’ve got this!
Oh! And fish out that bay leaf if you used one. Don’t want anyone chomping down on that!

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Serving Your Delicious Chicken Corn Soup Recipe

YES! The best part! How should you serve this masterpiece? Oh, let me count the ways…

The Classic: Straight up in a bowl, maybe with a little sprinkle of parsley or chives to make it look pretty. Can’t go wrong.
Bread Bowl Extravaganza: Feeling fancy? Hollow out a crusty bread roll and ladle the soup inside. It’s edible dinnerware! So fun.
Crunch Factor: Crackers are basically non-negotiable in my house. Buttery round ones, saltines, oyster crackers, even fancy croutons. Something to dip!
Warm Hug Boost: A tiny pinch of smoked paprika on top adds warmth and color. Or if you like spice, a few shakes of hot sauce!
Make it Dinner: Pair it with a simple salad or half a sandwich (grilled cheese + this soup = heaven). Done.
My Go-To Move: Sometimes I just can’t resist stirring in a handful of sharp cheddar right at the very end until it melts… It’s ridiculously good. Try it!

Storing Your Leftover Chicken Corn Soup Recipe

Okay, assuming you don’t eat the entire pot (it happens!), here’s the deal with leftovers. Good news: this chicken corn soup recipe is amazing the next day, maybe even better!

Fridge: Let it cool down FIRST! Don’t put a steaming hot pot in the fridge. Once it’s cool, pour it into airtight containers. It’ll keep happily in there for 3, maybe 4 days.
Reheating: Be nice to it! Reheat gently on the stove over medium-low heat, stirring often. Or microwave it. Just don’t blast it on high or boil it hard. It often thickens up when cold, so just stir in a splash of milk or broth to loosen it back up to perfection.
Freezer: Here’s the honest truth: freezing creamy soups can be tricky. Sometimes the texture goes a bit grainy when it thaws because of the dairy. It’s doable, though! Cool completely, freeze in airtight containers (leave space at the top!), use within 2-3 months. Thaw in the fridge overnight. Reheat very gently, whisking well, and definitely plan on adding that splash of milk/broth to help smooth it out again. It’s not quite the same as fresh, but still tasty!
Smart Tip: Chop your veggies ahead of time! Cook and shred the chicken ahead! Store ’em in the fridge. Then, making this chicken corn soup recipe later is lightning fast. Future you will thank you.

Why This Chicken Corn Soup Recipe Has My Heart

Okay, can you tell I’m a little bit passionate about this soup? It’s just… that recipe for me. The one that never fails. It hits that perfect spot between being incredibly comforting and surprisingly easy to throw together.

It tastes like childhood and cozy kitchens and happy bellies. It’s creamy, it’s savory, it has that lovely sweetness from the corn… sigh. It just makes me happy! And seeing other people enjoy it? Best feeling ever. It’s my go-to for potlucks, for sick days, for Tuesdays… basically any excuse will do.

You absolutely need to try this. Forget takeout, forget complicated recipes. Make a pot of this hug-in-a-bowl.

And hey, when you do, please come back and tell me all about it in the comments! Seriously, I love hearing from you guys. Did you change anything? Did picky kids approve? Did it become your new favorite chicken corn soup recipe too? Spill the beans! Happy cooking!

chicken corn soup recipe

Yield: 2-3 hearty servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Enjoy a cozy, creamy chicken corn soup recipe! Easy, homemade comfort food that's ready in under an hour. Discover this simple & delicious soup!

Ingredients

About 1 lb boneless,, skinless chicken (breasts or thighs)
Roughly 3 cups of corn kernels (fresh or frozen)
1 medium yellow onion, chopped
2 cloves garlic, minced
(Optional) 1 medium carrot, diced and 1 celery stalk, diced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (or 2 tbsp cornstarch for gluten-free)
4 cups chicken broth (low-sodium preferred)
1 cup whole milk
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
(Optional) 1/2 tsp dried thyme or 1 bay leaf
Fresh parsley or chives, chopped, for garnish

Instructions

Melt butter in a pot, then cook the chopped onion and carrot and celery until soft. Add garlic and cook until fragrant.

Stir in flour for 1-2 minutes.

Gradually whisk in chicken broth until smooth.

Add chicken and salt and pepper and thyme/bay leaf (if using). Simmer until chicken is cooked.

Remove chicken and shred. Return to pot.

Stir in corn, milk, and cream. Heat through gently.

Taste and adjust seasoning. Remove bay leaf.

Notes

For gluten-free: Use 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water to thicken the soup at the end instead of flour.

For dairy-free: Use full-fat unsweetened coconut milk or oat cream instead of milk and cream.

Add other vegetables like peas or potatoes if desired.

Feel free to add a handful of shredded cheddar cheese at the end for an extra cheesy flavor.

Nutrition Information:

Amount Per Serving:Calories: Approximately 450 calories per serving

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