Easy Chicken Corn Soup Recipe – A Simple Guide

Immerse yourself in the soul-soothing embrace of our delectable Chicken Corn Soup Recipe. A symphony of flavor, it unlocks an epicurean journey straight from the heart of your home kitchen. 

You’ll savor the vibrant harmony between succulent chicken and sweet, crunchy corn with every spoonful. Expertly intertwined, the heroes of this comforting classic are an ode to timeless culinary craftsmanship. 

Warm your senses as you unravel the mystery of its oriental roots, transcending the mundane. As the gentle steam wafts up, it whispers stories of family gatherings around crowded tables, hearty laughter, and shared memories. 

This soup isn’t just a dish; it’s an experience, a lifeline that connects us all through the universal language of flavor. Dive in, cherish the simplicity, relish the complexity, and marvel at the art that is the Chicken Corn Soup. 

Embrace, explore, enjoy. It isn’t just about filling your stomach but feeding your soul.

What Is Chicken Corn Soup?

Chicken Corn Soup is a comfort-filled bowl of culinary delight that binds together shredded chicken and sweet corn in a clear, savory broth. It draws inspiration from Asian cuisines, mainly Chinese, offering a symphony of flavors and textures. 

A whisper of spices accentuates the taste, while a dash of creaminess contributes to its unique character. Enriched with egg ribbons for a compelling twist, it’s a crowd-pleaser that caters to diverse palates. 

Chicken Corn Soup serves warmth and wholesomeness from home kitchens to restaurant menus.

Can You Vary The Recipe With Other Ingredients? 

Chicken Corn Soup can be tweaked to suit various dietary preferences:

• Keto: Replace the corn with low-carb veggies like zucchini or bell peppers. Use a keto-friendly thickener like xanthan gum instead of cornstarch.
• Paleo: Omit the corn and cornstarch. You can add extra veggies like mushrooms, carrots, or celery. Thicken the soup by blending some of the veggies or adding pureed cauliflower.
• Gluten-Free: This soup is naturally gluten-free, provided the chicken broth doesn’t contain gluten. Ensure that all the ingredients, including the soy sauce, are gluten-free.
• Whole30: Replace the corn with Whole30-compliant vegetables. Use arrowroot powder as a thickener instead of cornstarch, and ensure the chicken broth and other ingredients comply with Whole30 rules.
• Vegetarian/Vegan: Use vegetable broth instead of chicken broth. Tofu or mushrooms can serve as a protein replacement for chicken. Omit the eggs or replace them with a vegan egg substitute, and use a soy-based cream for added creaminess.

Recipe Directions

• In a large stockpot, combine the whole chicken, chopped celery, and chopped onion. Cover with 10 cups of water and bring to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. This will help extract the flavors from the chicken and vegetables.
• Carefully remove the chicken from the pot and let it cool on a plate or cutting board. Once cool enough to handle, remove the bones and skin, and chop the chicken meat into bite-sized pieces. Set the meat aside.
• Strain the broth through a fine-mesh sieve or cheesecloth into a separate container, reserving 2 cups of the broth. Discard the cooked celery and onion.
• For the noodles, combine the all-purpose flour and 1 teaspoon of salt in a food processor. While the processor is running, gradually add the reserved 2 cups of broth until a dough forms. Once the dough comes together, remove it from the processor, cover it, and let it rest for 20 minutes.
• In the meantime, return the unused broth to the stockpot and bring it to a gentle boil.
• On a floured surface, roll out the rested dough to about 1/8-inch thickness. Cut the dough into short, thin noodles using a sharp knife or a pizza cutter.
• Add the noodles and corn kernels to the boiling broth. Cook for about 10 minutes or until the noodles are tender.
• Return the chopped chicken meat to the pot, and season the soup with salt and pepper to taste. You can adjust the seasoning based on your preference.
• Ladle the hot chicken noodle soup into bowls, and garnish with fresh parsley flakes for added flavor and color.

Variations, Add-Ons, And Toppings

Variations, add-ons, and toppings can bring an exciting twist to the classic Chicken Corn Soup recipe.

Variations

• Vegetarian Delight: Substitute chicken with tofu or mushrooms and use vegetable broth for a veggie-packed alternative.
• Seafood Lovers: Swap chicken with shrimp or crab for a seafood spin.
• Creamy Indulgence: Blend part of the corn before adding to the soup for a creamier texture.

Add-Ons

• Boost of Greens: Add spinach or kale for a dose of vitamins.
• Extra Crunch: Incorporate water chestnuts or bamboo shoots for a pleasant crunch.
• Spice it Up: Throw some diced jalapenos or chili flakes for heat.

Toppings

• Fresh Herbs: Sprinkle fresh parsley, chives, or cilantro for an added layer of flavor.
• Crunch Factor: Top with crushed tortilla chips or crispy fried onions for an extra crunch.
• Cheesy Goodness: Grate some cheddar or Parmesan for a cheesy finish.

Can I Make Chicken Corn Soup In A Slow Cooker Or Instant Pot?

You can prepare Chicken Corn Soup in either a slow cooker or an Instant Pot. The steps would be slightly different to accommodate the specifics of these devices.

Slow Cooker Method

• Place chicken, celery, and onion into the slow cooker. Cover with water and cook on low for 6-8 hours or high for 4-5 hours until the chicken falls off the bone.
• Remove chicken and set aside to cool. Strain 2 cups of the broth to cool separately.
• Once the chicken cools, remove and discard skin and bones. Chop the meat and return it to the slow cooker.
• Follow the original recipe instructions to prepare the dough, roll it out, and cut it into noodles.
• Increase slow cooker heat to high, add noodles and corn, and cook for another 30 minutes to 1 hour or until noodles are firm.
• Season and serve hot, garnished with parsley flakes.

Instant Pot Method

• Place chicken, celery, and onion in the Instant Pot. Add water until it covers the ingredients. Seal the lid, and cook on Manual High Pressure for 25 minutes.
• Allow for natural pressure release. Once safe, remove the chicken and let it cool. Reserve 2 cups of broth to cool separately.
• Discard chicken skin and bones, chop the meat, and return it to the pot.
• Follow the original recipe instructions to prepare the dough, roll it out, and cut it into noodles.
• Set the Instant Pot on Saute mode, add noodles and corn, and cook for about 10 minutes or until the noodles are firm.
• Season and serve hot, garnished with parsley flakes.

Can I Use Store Bought Broth Or Should I Make My Own?

Either homemade or store-bought broth can be used to make Chicken Corn Soup, each with their own benefits.

Homemade Broth

• Making your chicken broth allows you to control the ingredients and the flavor. Homemade broth often has a richer, deeper flavor due to the slow simmering of chicken bones and vegetables. It’s a great way to use leftover chicken bones and free from preservatives or additives.

Store-Bought Broth

• On the other hand, store-bought chicken broth is a convenient, time-saving option. It’s readily available and handy when you’re in a pinch. Opt for low-sodium varieties to control your soup’s salt level.

How To Serve?

Chicken Corn Soup is versatile and can be served in a variety of ways to elevate your dining experience:

• As a Starter: Its light yet flavorful profile makes it an excellent appetizer before the main course. Serving it in elegant soup bowls can set the tone for a sophisticated meal.
• As a Main Course: Paired with a crusty baguette, whole grain bread, or a side salad, it can become a satisfying main course.
• Garnishes: A sprinkle of fresh herbs such as parsley or chives adds a vibrant touch. Consider a dash of red pepper flakes or a drizzle of hot sauce for a spicy kick. A squeeze of lemon or lime could also brighten the flavors.
• Accompaniments: Serving it with steamed vegetables or roasted chicken can make it a complete meal. It also pairs well with a light white wine or a crisp beer.
• Presentation: Ladle the soup into warm bowls to keep it hot longer. A sprig of fresh herbs or a lemon wedge on the bowl’s rim adds visual appeal.

Perfect Side Dishes

Chicken Corn Soup is a versatile dish that pairs well with various side dishes. Here are a few suggestions that could complement your meal:

• Crusty Bread: A slice of warm, crusty bread such as a baguette or sourdough can be a perfect companion to your soup, great for dipping and soaking up the flavorful broth.
• Salad: A light, fresh salad can balance the warmth of the soup. A simple green salad or a tangy coleslaw can add a nice contrast.
• Grilled Cheese Sandwich: A classic pairing, the crunchy, cheesy sandwich complements the smooth soup texture.
• Roasted Vegetables: Seasonal roasted vegetables can bring a hearty, earthy element to your meal, complementing the lightness of the soup.
• Rice or Quinoa: A side of steamed rice or quinoa can add substance to your meal, making it even more filling.
• Spring Rolls or Dumplings: For an Asian-inspired meal, consider serving the soup with a side of spring rolls or dumplings.
• Crackers or Breadsticks: These can add a delightful crunch and are perfect for light snacking alongside your soup.

Storage And Make Ahead 

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Chicken corn soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
• Thawing: To thaw frozen soup, transfer it to the refrigerator overnight. Alternatively, place the frozen soup in a pot over low heat, stirring occasionally until thawed and heated through.
• Make-Ahead: Prepare the soup as directed but without adding any pasta or rice if the recipe includes them. Store it in the refrigerator for up to 2 days. Add the pasta or rice and simmer until cooked before serving.

What Can We Do With Leftovers? 

Leftover Chicken Corn Soup offers a world of possibilities for quick and easy meals. Here are some creative ideas to repurpose it:

• Chicken Corn Pasta: Toss the soup with your favorite pasta for a delicious, saucy dish. You can even sprinkle some cheese on top and bake it for a pasta casserole.
• Fried Rice: Use the soup as a base for a fried rice dish. Add some vegetables and scrambled eggs to make it more wholesome.
• Chicken Pot Pie: Use the soup as a filling for a pot pie. Top it with puff pastry and bake until golden brown.
• Chicken Corn Tacos: Shred the chicken pieces and used them, along with the corn and a bit of broth, to make flavorful tacos.
• Bread Bowl: Hollow out a round loaf of bread and pour the heated soup into it for a hearty meal.
• Chicken Salad: Pick out the chicken pieces, shred them, and mix them with some fresh greens, veggies, and a vinaigrette for a quick salad.

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