Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 more minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and corn.
- Season with salt and pepper.
- Simmer for 15 minutes.
- Garnish with fresh parsley before serving.
Notes
- Use leftover chicken for quicker preparation.
- Add more vegetables if desired.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken and Corn Soup, Soup Recipes, Comfort Food