Tender chicken, sweet corn, hearty vegetables, and warming spices come together in this comforting Chicken and Sweetcorn Soup recipe.
I’ve got a confession: this Chicken and Sweetcorn Soup is one of those recipes that takes me right back to my childhood kitchen. Picture this—a rainy afternoon, the kind where you can’t tell if it’s cozy or just plain dreary. My mom would shuffle into the kitchen, grab her big stockpot, and start making magic.
The aroma of simmering chicken, sweet corn, and a hint of garlic would fill the house, making everything feel warmer and more inviting. I’d sit at the counter, sneaking bites of whatever veggies she was chopping, and watch as she effortlessly turned simple ingredients into something extraordinary.
Now, every time I make this soup, it feels like wrapping myself in a memory. It’s more than just food—it’s home, comfort, and a little piece of my past that I get to share with my family now. So, let’s dive into this bowl of nostalgia together.
Why You’ll Love This Chicken and Sweetcorn Soup Recipe?
- Effortlessly Comforting: It’s warm, hearty, and tastes like the kind of meal that gives you a big ol’ hug.
- Easy to Make: Don’t let the ingredient list fool you—this recipe is as straightforward as it gets.
- Family-Friendly: Sweet corn and tender chicken make it a hit with kids and adults alike.
- Meal Prep Hero: It tastes even better the next day, and you can freeze it for later. Perfect for busy weeks!
- Totally Customizable: Want more veggies? Less spice? Gluten-free pasta? You’ve got options!
Ingredient Notes:
Let’s talk about why these ingredients are the heart and soul of this soup:
- Chicken: Whole chicken is the key to a rich, flavorful broth. If you’re in a pinch, rotisserie chicken works too!
- Sweetcorn: Sweet and juicy, it balances the savory flavors beautifully. Frozen, canned, or fresh—it’s all good.
- Broth: Homemade broth is gold, but store-bought is a great shortcut. Just make sure it’s low-sodium so you can control the seasoning.
- Veggies: The classic trio of onion, carrot, and celery creates the perfect base for the soup.
- Paprika & Red Pepper Flakes: These add just the right amount of warmth without overpowering the dish.
How To Make Chicken and Sweetcorn Soup?
Making this Chicken and Sweetcorn Soup is easier than you’d think. Here’s how to do it, step by step.
Step 1: Make the Broth
Start by placing your chicken, veggies, and water in a big pot. Season generously with salt and bring it to a boil. Then, let it simmer away for an hour or two. The longer it cooks, the richer your broth will be. Skim off any foam that rises to the top—it’s not pretty, but it’s part of the process.
Step 2: Shred the Chicken
Once the chicken is cooked through, take it out and let it cool. Then, shred it into bite-sized pieces. Don’t forget to save those bones for another broth adventure!
Step 3: Strain the Broth
Use a fine-mesh sieve to strain the broth into a bowl, getting rid of the solids. This step leaves you with a clear, golden base that’s packed with flavor.
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Step 4: Sauté the Veggies
In your now-empty pot, heat some oil and sauté the onions, carrots, and celery. Cook until they’re tender and fragrant—it’s the moment your kitchen starts smelling amazing.
Step 5: Build the Soup
Add your shredded chicken, sweetcorn, and strained broth back into the pot. Let everything simmer together, giving the flavors a chance to meld.
Step 6: Add Pasta and Greens
Toss in some elbow macaroni and let it cook until al dente. Just before serving, stir in baby spinach or kale for a pop of color and nutrients.
Step 7: Serve It Up
Ladle the soup into bowls, garnish with fresh herbs or a squeeze of lemon, and enjoy!
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors will only get better!
- Freezer: Freeze portions for up to 3 months. Just thaw in the fridge overnight before reheating.
- Reheating Tip: Add a splash of broth or water when reheating to freshen it up.
Variations and Substitutions:
This soup is as versatile as it gets:
- Protein Swap: Use turkey, tofu, or even shrimp for a twist.
- Grain Alternatives: Swap macaroni for rice, quinoa, or pearl barley.
- Extra Veggies: Toss in zucchini, peas, or even diced potatoes.
- Spicy Version: Add a pinch of cayenne or a dash of hot sauce for a little heat.
What to Serve with Chicken and Sweetcorn Soup?
- Crusty Bread: Perfect for dunking. Who doesn’t love that?
- Garlic Breadsticks: Because extra carbs are always a good idea.
- Simple Salad: A fresh, crisp salad balances the richness of the soup.
Frequently Asked Questions:
Can I use rotisserie chicken?
Absolutely! It saves time and adds a delicious roasted flavor.
Can I make this gluten-free?
Yes! Just swap the pasta for gluten-free noodles or rice.
Can I freeze this soup?
Totally. Just avoid freezing it with the pasta, as it can get mushy. Cook fresh pasta when you reheat the soup.
So, what do you think? Ready to bring some warmth and comfort to your table with this Chicken and Sweetcorn Soup? Give it a try and let me know how it turns out—I’d love to hear your thoughts (and any fun twists you add)!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken and Sweetcorn Soup
Ingredients
For the Broth:
- 3 lbs. whole chicken giblets removed
- 3 carrots cut into thirds
- 3 ribs celery cut into thirds
- 1 large yellow onion quartered
- 1 head garlic halved crosswise
- Salt to taste
- Water
For the Soup:
- 1 tbsp. neutral oil
- 1 yellow onion diced
- 3 carrots peeled and sliced into thick rounds
- 3 ribs celery diced
- 1 tbsp. paprika optional: smoked paprika for added depth
- Crushed red pepper to taste
- 2 15 oz. cans chickpeas, drained
- ½ cup elbow macaroni
- 5 oz. baby spinach or Lacinato kale
- Salt and pepper to taste
Instructions
Prepare the Broth
- Place the whole chicken in a large stockpot and cover it with water, ensuring it is submerged by about 1–2 inches. Add carrots, celery, onion, garlic, and a generous amount of salt.
- Bring the water to a boil over medium-high heat, then reduce the heat and allow it to simmer for 1–2 hours. Skim off any foam or impurities that rise to the surface.
- Remove the chicken using tongs and set it aside in a bowl to cool slightly.
- Increase the heat to a low boil and simmer the broth for an additional 20 minutes to concentrate the flavors.
Prepare the Chicken
- Once cooled, remove the skin from the chicken and discard it. Carefully pick the meat from the bones, shredding or cutting it into bite-sized pieces. Reserve the bones for another use or discard them.
Strain the Broth
- Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Wipe out the stockpot before proceeding with the soup preparation.
Cook the Soup
- Heat the neutral oil in the cleaned stockpot over medium heat. Add the diced onion, sliced carrots, and diced celery, and sauté for 5–7 minutes until softened.
- Stir in paprika, crushed red pepper, salt, and pepper. Cook for 1 minute to bloom the spices.
- Return the shredded chicken to the pot, followed by the drained chickpeas. Pour the strained broth into the pot, ensuring all ingredients are fully submerged. Supplement with water if necessary.
- Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until the vegetables are tender.
Finish the Soup
- Add the elbow macaroni and cook until al dente, approximately 8–10 minutes. For a fresher texture, cook the pasta separately and add it to individual bowls when serving.
- Reduce the heat to low and stir in the baby spinach or kale. Allow it to simmer for 3–4 minutes until the greens are wilted.
Serve the Soup
- Ladle the soup into bowls and garnish as desired. Serve immediately and enjoy the rich, comforting flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
