Chicken corn soup is a comforting classic, perfect for a chilly evening or a light lunch. This recipe focuses on creating a flavorful and hearty soup, easily adaptable to your taste and dietary needs. Let's dive in!
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (low sodium preferred)
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can diced tomatoes, undrained (optional, adds a nice tang)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds the foundation of flavor for your soup.
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Add the Broth and Chicken: Pour in the chicken broth and bring to a simmer. Add the shredded chicken and stir to combine.
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Incorporate the Corn and Tomatoes (optional): Stir in the drained corn and diced tomatoes (if using). The tomatoes add a nice acidity that balances the sweetness of the corn.
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Simmer and Season: Add the thyme and basil. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 15 minutes, allowing the flavors to meld together. The longer it simmers, the richer the flavor will become.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley. A dollop of sour cream or a sprinkle of shredded cheese can also be delightful additions.
Frequently Asked Questions (FAQ)
This section addresses common questions people have about making chicken corn soup.
What kind of chicken broth should I use?
While homemade chicken broth offers the most flavor, store-bought low-sodium chicken broth is a convenient alternative. Using low-sodium broth allows you to control the salt level to your preference.
Can I use frozen corn instead of canned?
Absolutely! Frozen corn works perfectly well in this recipe. Just add it to the soup along with the broth and simmer until heated through. No need to thaw it first.
How can I make this soup thicker?
For a thicker soup, you can simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking.
Can I add other vegetables?
Yes! Feel free to experiment with other vegetables like peas, green beans, or potatoes. Add them along with the carrots and celery during the sautéing stage.
How long can I store leftover chicken corn soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It's even better the next day!
Tips for the Best Chicken Corn Soup:
- Don't overcook the vegetables: Overcooked vegetables will become mushy. Aim for tender-crisp.
- Taste and adjust seasoning: Seasoning is key! Taste the soup throughout the cooking process and adjust the salt, pepper, and herbs to your liking.
- Garnish generously: Fresh parsley adds a pop of color and freshness.
This recipe provides a delicious base for your chicken corn soup adventure. Feel free to customize it to your liking and enjoy the comforting warmth of this classic dish!
