chicken and corn soup recipe

Chicken and Corn Soup

  • Author: Louise
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


The best, most soul-warming chicken soup ever. Treat your family on a chilly evening!


  • 4 chicken breasts, uncooked
  • ½ teaspoon salt
  • 1 chicken stock cube mixed in 650ml warm water
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 1 medium to large potato, peeled and cut into small cubes (about 1cm)
  • 1 tin of sweetcorn (not the creamed version, just the plain corn)
  • 1 tablespoon cream
  • 1 tablespoon Parsley (to serve)


  1. Boil the chicken in enough water to cover all 4 pieces and add ½ teaspoon salt. Boil for approximately 15-20 minutes, until cooked through.
  2. Once the chicken is cooked, take the chicken out but
  3. do not throw the water away
  4. , we will use this to add to the chicken stock a bit later.
  5. Shred the chicken into small strips.
  6. In a large pot, melt the butter and cook the onion for 5 minutes, or until soft.
  7. Add the potato and corn.
  8. Add 650ml of the water used to cook the chicken in.
  9. Now add the 650ml warm water and 1 chicken stock cube.
  10. Simmer for 10-15 minutes until the potato is soft.
  11. Take the pot off the stove and with a stick blender, blend the mixture for 1-2 minutes until it is relatively smooth. If you prefer a chunkier soup, don’t blend it for as long.
  12. Now add the tablespoon of cream and stir through (you may add more if you like )
  13. Add the shredded chicken.
  14. Add the chopped parsley to serve. This soup goes really well with a fresh sourdough bread or rye rolls. Mmmm! Enjoy!

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