This Chicken Corn Soup is one that you don’t have to reserve for the winter months!
Who says soup is a winter exclusive? I personally LOVE soup, and go for it all year ‘round! Even on a hot summer day, the right soup (and a good dose of AC) can really hit the spot. Like this chicken corn soup, which I find myself making especially once the weather gets warmer…especially since this is the time of year when fresh corn is at its peak!
Once the sun comes out to play, I’m right there with it, so I’m always looking for good recipes to keep me hydrated, healthy, and satisfied through the long summer days. One of the reasons people recommend eating soup when you’re sick is because it’s a great source of extra hydration. So it’s no surprise that on a hot, sunny day, I find myself craving something light and refreshing, like this chicken corn soup. It’s filling without overwhelming me, and it keeps me fueled for long days at the beach, by the pool, or in the park.
This particular soup is made with hearty chicken, fresh veggies like celery, carrots, and corn, and flavorful additions like garlic and parsley. The result? A savory, satisfying soup that works for both cold winter nights AND hot summer days.
Is Chicken Corn Soup Healthy?
In addition to being delicious, this chicken corn soup is nutritious! It’s made with a base of low-sodium chicken broth, while the corn is high in fiber, vitamins, and contains antioxidants. Mix in protein-packed lean chicken breast, plus carrots, celery, and onion, and you’ve got a healthy and tasty bowl of soup. Although this soup is made with meat, you can easily adjust the recipe to suit a vegan or vegetarian diet. Just ditch the chicken and swap the broth for a vegetable-based option. Pro tip: Add cooked beans or lentils to replace the protein in the soup.
The Cool History Of Corn
When you’re slurping up a spoonful of this corn soup, you’re eating a piece of history. It’s believed that corn was originally cultivated by people living in central Mexico at least 9,000 years ago. Part of the wild grass family, early corn had smaller kernels than those we know today. The indigenous people who migrated to what is now the United States, more than 1,000 years ago, brought corn to this part of the world, where it was probably on the menu for the first Thanksgiving dinner…and it’s been a staple ever since.
Corn is in season in the summer, with May through July being the peak time to find fresh corn at the farmstands and supermarket produce departments. But frozen corn can be found year-round, and is fine to use in this recipe.
How Do I Store Leftovers?
Allow your chicken corn soup to cool completely before transferring it to an airtight container to store. You can store your soup in the fridge for 3 to 4 days, or freeze it for up to 3 months. If freezing, allow your soup to thaw in the refrigerator before reheating it.
Serving Suggestions
Chicken corn soup makes for a great lunch, served in combination with your favorite sandwich or salad! I always go for a Ciabatta Sandwich, but lately I’ve been loving this Avocado Grilled Cheese. As for salads, this Mexican Chopped Salad incorporates fresh veggies and a zesty dressing, and also includes corn, so they pair nicely.
If you’re looking for ways to incorporate more corn into your diet, try some FFF favorites, like spicy Poblano Corn Chowder, Fresh Corn and Mango Salad, or Mexican Street Corn Pasta Salad.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 7 cups low-sodium chicken broth
- 2 1/2 cups fresh or frozen corn kernels
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley optional
Instructions
- Heat olive oil in a pot over medium heat. Add chicken breasts and cook until browned and cooked through, about 6-8 minutes per side. Remove chicken and set aside.
- To the same pot, add onion, carrots, and celery. Cook for a few minutes until vegetables are tender. Add minced garlic and cook for an additional 1 minute.
- Add the chicken broth, corn, and dried thyme; bring to a boil.
- Lower the heat and let the soup simmer for 15 minutes.
- Shred the cooked chicken and place it back in the pot. Let it simmer for an additional 5 minutes.
- Add salt and pepper to taste. Stir in fresh parsley if using and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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