Description
A comforting, velvety soup featuring tender chicken, sweet corn, and smooth broth, perfect for cozy meals. Ready in under an hour with minimal effort and pantry staples.
Ingredients
2 boneless, skinless chicken breasts
4 cups chicken broth (low-sodium)
2 cups frozen or fresh corn kernels
2 medium Russet or Yukon Gold potatoes (diced)
1 cup whole milk or half-and-half
1 onion (diced)
3 cloves garlic (minced)
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp smoked paprika
1 tsp fresh thyme
1 bay leaf
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C) or heat a skillet on stove. Sauté chicken in butter and oil until golden, 5-7 minutes. Set aside.
In same pot, sauté onions and garlic until translucent. Add potatoes and cook 5 minutes.
Pour in chicken broth, bay leaf, thyme, and paprika. Bring to boil, then simmer 15 minutes until potatoes are tender.
Stir in corn, milk, and cooked chicken (shredded). Simmer 10 more minutes until thickened. Season to taste. Remove bay leaf.
Notes
For halal option, use certified halal chicken broth. Substitute potatoes with parsnips for a sweeter base. Store in airtight container up to 3 days. Top with fresh dill, sour cream, or a dollop of Greek yogurt before serving.
- Prep Time: 15
- Cook Time: 45
- Category: chicken
- Method: Stovetop Cooking
- Cuisine: North American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg