For a hearty soup that isn’t thickened with flour, simply puree some of the soup in a blender. Blending also gives the soup a creamier consistency without the need to add milk or cream. And without milk or cream, this soup reheats easily without separating in the microwave when lunch portions are frozen and thawed.
Hearty chicken and corn soup
Ingredients
- 1 tbsp butter
- 1 medium (110g) onion, chopped
- 3 medium (80g) celery stalks, chopped
- 2 cloves of garlic, minced
- 1 (32 ounces or 910 g) container unsalted chicken broth
- 3 Yukon Gold potatoes, diced (about 2 cups)
- 2 cups (280 g) fresh or frozen corn kernels
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups (280 g) rotisserie-cooked chicken breast, shredded
- 4 sprigs of thyme for garnish, if desired
Directions
In a large dutch oven or stock pot, melt butter over medium-high heat. Add onion, celery, and garlic; Sauté for 2-3 minutes, or until tender.
Add broth, potatoes, corn, thyme, salt and pepper. Bring the mixture to a boil, reduce the heat to medium and cook, stirring occasionally, until the potatoes are tender, 10-15 minutes.
Stir in chicken; Cook until mixture is heated through, 2 minutes. Place 3 cups in a large blender. Remove the plug (if there is one) and cover the hole with a folded towel. blend until almost smooth. Stir into remaining soup mixture. Pour soup into serving bowls and garnish with thyme if desired.
For 4 people | Serving Size: 1 3/4 cups soup
Nutritional values
Nutritional bonus: Potassium: 1048 mg; Iron: 10%; Vitamin C: 50%; Calcium: 6%
Originally published February 17, 2017; Updated February 2026
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