Sweet Corn Chicken Soup Recipe

Prepare chicken

If not already cooked, poach or roast 2 small chicken breasts (about 10–12 oz total) in lightly salted water or broth until internal temperature reaches 165°F (74°C). Let rest and shred into 2 cups. Reserve a little cooking liquid if desired.

Dice onion, carrot, and celery. Mince garlic. Measure corn and peas. Combine cornstarch with cold water to make a smooth slurry and set aside.

In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat until foaming.

Add the diced onion, carrot, and celery. Sauté 5–6 minutes until softened and translucent, stirring occasionally.

Stir in the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Sprinkle 2 tablespoons flour over the vegetables and cook, stirring constantly, 1–2 minutes to form a light roux—this will remove the raw flour taste and help thicken the soup.

Slowly whisk in 1 cup whole milk and 6 cups chicken broth, scraping any browned bits from the pot. Bring mixture to a gentle simmer.

Add 2 cups sweet corn and the shredded chicken to the simmering soup. Stir to combine.

Add 1/2 cup heavy cream, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1 teaspoon salt (adjust to taste). Add 1/4 teaspoon white pepper and 1/4 teaspoon sugar if desired to balance flavors.

Simmer gently for 8–10 minutes so flavors meld and vegetables fully tenderize. If using frozen corn/peas, ensure they are heated through.

If you prefer a creamier, slightly thicker texture, remove about 1 cup of the soup (liquid and some corn) into a blender and pulse until partially smooth, or lightly mash a cup of the corn in the pot with a potato masher. Return it to the pot and stir. Alternatively, use the prepared cornstarch slurry: bring soup to a gentle simmer and slowly whisk in slurry, simmer 1–2 minutes until thickened.

Stir in 1 tablespoon chopped fresh chives or parsley and 1 teaspoon lemon juice if using. Taste and adjust salt and pepper.

Finish with the remaining 1 tablespoon chopped chives/parsley as garnish when serving.

Ladle soup into bowls while hot. Optionally top with additional cracked black pepper or a drizzle of cream. Serve with crusty bread or crackers.