Categories Chicken Recipes, Dinner Recipes, Easy Recipes, Main Dishes, Soup Recipes

Easy Chicken and Sweet Corn Soup

by Annmarie

This Chicken and Sweet Corn Soup is a warm and comforting dish that’s quick and easy to make on the stovetop or in the Instant Pot. Packed with protein and veggies, it’s naturally gluten-free and incredibly delicious!

Plus, this recipe makes a generous batch, perfect for meal prep or feeding a crowd—feel free to halve it if needed!

Easy Chicken and Sweet Corn Soup

Easy Chicken and Sweet Corn Soup

Easy Chicken and Sweet Corn Soup

This Chicken and Sweet Corn Soup is a warm and comforting dish that’s quick and easy to make on the stovetop or in the Instant Pot. Packed with protein and veggies, it’s naturally gluten-free and incredibly delicious!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 8 cups good-quality chicken stock or vegetable stock, divided
  • 3 cups diced or shredded cooked chicken breasts* (about 1 pound chicken)
  • 2 teaspoons ground ginger
  • 1/2 teaspoon garlic powder
  • 4 green onions, thinly sliced with the white and green parts divided
  • 2 medium carrots, finely diced
  • 1 (15-ounce) can whole kernel corn
  • 1 (15 ounce) can creamed corn (or see alternative below**)
  • 1/4 cup cornstarch
  • 6 large eggs, whisked
  • 1 teaspoon toasted sesame oil
  • sea salt and freshly-cracked black pepper

Instructions

Step-By-Step Instructions

Please leave a star rating and comment to let us know how you liked this recipe!

Notes

*Feel free to use raw boneless skinless chicken breasts in place of the pre-cooked chicken too!  If using the:

  • stovetop method, simply add the raw chicken breasts along with the rest of the broth ingredients in step one.  Then simmer until they are cooked through.  Remove the chicken breasts, shred with a fork, then add them back to the soup, and continue on.
  • Instant Pot method, simply add the raw chicken breasts along with the rest of the broth ingredients in step one.  Then once the broth has finished pressure cooking, remove the chicken breasts, shred with a fork, then add them back to the soup, and continue on.

**If you do not have a can of creamed corn, no worries!  Just take a can of whole kernel corn and pulse it in a food processor or blender until it’s mostly blended, then add it to the soup.  (Or you can skip this step altogether, and just use 100% whole kernel corn instead of the whole/creamed mix.)

Let us know if you liked this recipe. Try the other recipe categories as well!

Related posts: