Corn And Chicken Soup
A comforting and creamy chicken and corn soup with tender vegetables, perfect for a hearty lunch or dinner, appealing to those who enjoy savory, velvety soups.
Ingredients
Instructions
- Cook corn, celery, and chicken in chicken stock until tender.
- Bring the mixture to a boil and simmer, covered, for 15 minutes.
- Gradually stir hot milk into the beaten egg yolks.
- Add the egg and milk mixture to the soup and cook for 2 minutes, stirring constantly.
- Add butter and season with salt and pepper to taste.
- Serve hot, optionally with croutons.
Tips & Substitutions
For a creamier soup, consider using half-and-half instead of hot milk. If you have leftover rotisserie chicken, it works perfectly in this dish. Adjust the seasoning according to your preference, and feel free to add other vegetables like carrots or peas for extra flavor and nutrition. For a more robust taste, try adding a dash of garlic powder or thyme.
Serving Suggestions
Serve the Corn and Chicken Soup hot, garnished with croutons or fresh herbs for added texture and flavor. It pairs beautifully with a side salad or crusty bread for a complete meal. For a comforting dinner, consider serving it alongside Dad'S Chicken Casserole or Chicken, Cheese 'N' Biscuits for a hearty combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. Avoid boiling it after adding the egg yolks to prevent curdling. If the soup thickens too much, add a splash of chicken stock or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Chicken Soup contains roughly 819 calories, with 17g protein, 32g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (86% of the Daily Value) and protein (34% of the Daily Value), and a good source of calcium and vitamin D. It also contributes 24g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn in place of canned corn. Just add it to the soup during the cooking process and allow it to simmer until heated through. This will provide a fresh flavor and texture to your soup.
How can I make this soup gluten-free?
To make this soup gluten-free, ensure that your chicken stock is gluten-free. Most stocks are naturally free of gluten, but it's always best to check the label. All other ingredients in this recipe are inherently gluten-free.
What can I add to make this soup spicier?
To add some heat to your Corn and Chicken Soup, consider incorporating diced jalapeños or a pinch of red pepper flakes during cooking. You can also serve the soup with a side of hot sauce to allow each person to customize the spice level to their liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).