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Corn and Chicken Soup

Rated as 4 out of 5 Stars

"Sprinkle with chopped parsley or chives."
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1 h servings 413
Original recipe yields 4 servings


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  1. In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
  2. Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

Nutrition Facts

Per Serving: 413 calories; 20.4 15.5 41.1 124 291 Full nutrition

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Read all reviews 5
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I wasn't expecting the corn to add such sweetness to the soup so it really needed tweaking with salt and pepper to taste. I used 8 chicken legs in the soup which worked well. This was just great...

This soup was very good. I sauteed the onion with olive oil in a pressure cooker and added the water, and all the vegetables including a couple of stalks of brocoli and cauliflower and cooked fo...

This was a great recipe! I just added 1/2 a packet of dry chicken soup, which tends to be salty, to balance the sweetness of the corn. I also browned the chicken in olive oil and crushed garlic ...

Maybe this was too simple for me, it lacked something and was very bland. I added some chicken bouillion to it and more salt and pepper. Even with the modifications after trying it as submitte...

I've made this recipe several times and it's one of my favorite soups. I leave the onions in though, and just fish out the peppercorns and bay leaf. For me, the shredding of the chicken is a lot...