Chicken Corn Soup
This Chicken Corn Soup is hearty and delicious. Great on a cold day and perfect for any gathering. Loaded with flavor and super versatile.
Servings: 6 servings
Ingredients
- 3 tablespoons of unsalted butter
- 2 celery stalks sliced
- 1 onion medium size, sliced thin
- 2 carrots peeled and chopped
- 3 tablespoons of minced garlic
- 3 chicken breast boiled and shredded (or 4 cups of rotisserie chicken)
- 2 14.5 ounce cans of chicken broth
- 2 cups of frozen or fresh corn kernels
- 1 cup of heavy cream
- ½ teaspoon of smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon of salt
- ½ teaspoon of pepper
Instructions
- Melt butter in your soup pot over medium heat, add onion carrots and celery. Cook for about 7-8 minutes until softened, stirring occasionally. Stir in garlic, smoked paprika, thyme, salt and pepper. Cook about a minute.
- Next add in chicken and chicken broth and bring to a simmer. Reduce to medium-low heat.
- Add in corn and let simmer for about 15 minutes.
- Whisk in heavy cream and, let it cook, but NOT boil so it doesn't curdle.
- Serve with oyster crackers or saltines and enjoy!