Easy Home Style Chicken and Corn Soup
Easy Home Style Chicken and Corn Soup
This easy home-style chicken and corn soup is a comforting, filling favourite that’s perfect when someone in the house is feeling under the weather. Made with a hot supermarket chicken and pantry staples, it comes together with very little effort while delivering a rich, soothing flavour that’s easy to eat and satisfying.
The soup makes a generous pot, ideal for leftovers, reheating, or serving in mugs. Gently simmering the chicken with corn allows the flavours to deepen naturally, creating a simple, nourishing soup that’s been a family staple for years.
The soup makes a generous pot, ideal for leftovers, reheating, or serving in mugs. Gently simmering the chicken with corn allows the flavours to deepen naturally, creating a simple, nourishing soup that’s been a family staple for years.
Ingredients
- 1 hot roast chicken (store-bought)
- 2 × 420 g cans corn kernels, drained
- 2 × 420 g cans creamed corn
- Water (use the empty creamed corn cans to measure)
- 2 tsp white vinegar
- 1 tsp soy sauce
- 1 tsp paprika
- Salt and cracked black pepper, to taste
- Sour cream (optional)
Method
- In a large saucepan, add the drained corn kernels and creamed corn.
- Rinse out the empty creamed corn cans with water and add two cans of water to the pot.
- Remove the meat from the roast chicken. Leave it chunky for a heartier soup or lightly shred if preferred, then add to the saucepan.
- Add vinegar, soy sauce, paprika, and a light seasoning of salt and cracked black pepper.
- Bring to a gentle simmer and simmer for 1 hour over low heat, allowing the chicken flavour to infuse the soup.
- Taste and adjust seasoning as needed.
- Serve hot in bowls or mugs, topped with a spoon of sour cream if you prefer it milkier, otherwise this soup is really nice without sour cream.
- Makes 5 very large serves (approx. 500 ml per serve).
Nutrition
Energy240 cal / 1004 kJ
Carbs19g
Net Carbs15g
Fibre4g
Protein20g