Corn and Chicken Soup


Sprinkle with chopped parsley or chives.

Corn and Chicken Soup
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
4 servings


  • 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces

  • 1 onion, chopped

  • 1 carrot, peeled and sliced

  • 1 stalk celery, chopped

  • 6 black peppercorns

  • 1 bay leaf

  • salt and pepper to taste

  • 1 quart water, or as needed

  • 1 (8 ounce) can creamed corn


  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
20g Fat
16g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 413
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 29%
Cholesterol 125mg 42%
Sodium 291mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 41g
Vitamin C 5mg 27%
Calcium 50mg 4%
Iron 3mg 15%
Potassium 466mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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