There is nothing more comforting than a healthy chicken soup when you are run down with a cold. This Sweet Corn Chicken Soup is just the thing to chase away the blues and make you feel all better.
All you need are a few ingredients including bone-in chicken not necessarily chicken breasts, four cups chicken stock or vegetable stock, green onions or white onions, sweet corn and vegetables to make this chicken soup recipe healthy. You don't need soy sauce, sesame oil or creamed corn for this recipe.
Is Sweet Corn Chicken Soup Healthy?
Depending on what you put into your sweet corn chicken soup, it can be a healthy soup recipe if you use natural fresh whole ingredients. Keep this chicken sweet corn recipe healthier by not adding cream to create a cream style soup. If you want to thicken your sweet corn soup, use corn starch or potato starch.
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This corn & chicken soup recipe is great for the fall or winter, but can be made any time of the year and especially when you are feeling run down and need a chicken soup for flu.
Other soups for flu like beef stew, butternut squash soup Italian Egg Drop Soup or leftover turkey soup are perfect to when you are looking to sooth a cold or looking for a healthy and hearty meal idea.
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Ingredients Needed to Make Sweet Corn Chicken Soup
The following is a list of ingredients that you will need to make this Sweet Corn Chicken Soup:
- White Onion
- Chicken Legs, Drumsticks or Breast
- Sweet Corn
- Frozen Peas and Carrots
- Olive Oil
- Chicken Broth
- Salt and Pepper
- Parsley
- Pastina
See recipe card for quantities.
How to Make Sweet Corn Chicken Soup
To make this soup in less time, use frozen vegetables that have already been diced.
Sauté diced onions in olive oil. Add seasoned chicken (skin on) to the pot and cook on each side for a minute (no need to brown chicken).
Add broth and bring to boil.
Add vegetables. Simmer for about an hour.
In the mean time, cook your pastina, drain and set aside.
Taste soup to see if it needs seasoning. Be careful not to burn yourself. Add vegetable seasoning if necessary.
When the soup is ready, take it off the burner and let stand for 10 minutes to cool slightly, otherwise it will be too hot to eat. Place some pastina in a bowl and add soup to the bowl. Add chicken to the bowl and any herbs or garnish and serve.
Top tips
Use frozen vegetables to cut your preparation time in the kitchen. Frozen vegetables are just as nutritious and healthy as fresh vegetables, minus the hassle of washing and cutting.
Let soup stand for 10 minutes to cool slight to avoid burning your tongue.
Substitutions and Variations for Sweet Corn Chicken Soup
- Rice - substitute rice for the pastina, tastes just as good if not better
- Turkey - substitute turkey for the chicken
- Tofu - substitute tofu for the chicken to make a vegetarian or vegan soup
- Vegetable - substitute vegetable broth for the chicken broth for a vegetarian or vegan option
- Chicken Pieces - use any cut of chicken so long as it is bone in
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Equipment
For this recipe you will need a medium sized stock pot, a sturdy ladle and some wooden spatula's. Soup bowls are essential too because you can't eat soup in a flat plate!
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
Soup is one of those meals that tastes better the next day. Store leftover soup in a microwave safe dish and heat up the next day either in the microwave or on the stove top. Consume refrigerated soup within 4 days.
You can also freeze soup, just make sure you are using an airtight container. Make sure that you defrost your soup overnight in the refrigerator before you warm it up to eat it. Consume frozen soup within one month.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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Recipe Details
Chicken Soup with Sweet Corn
Ingredients
- 1 cup diced White Onion
- 4 Chicken Drumsticks skin on
- 2 cups Sweet Corn
- 1 cup Frozen Peas and Carrots
- ¼ cup Olive Oil
- 4 cups Chicken Broth
- Salt and Pepper
- Parsley for garnish
- ½ cup Pastina
- 1 teaspoon salt for pasta water
Instructions
- Prepare chicken by seasoning it with salt and pepper. Leave the skin on.
- Sauté diced onions in olive oil. Add seasoned chicken (skin on) to the pot and cook on each side for a minute (no need to brown chicken).
- Add broth and bring to boil.
- Add vegetables. Simmer for about an hour.
- In the mean time, cook your pastina, drain and set aside.
- Taste soup to see if it needs seasoning. Be careful not to burn yourself.
- Add any vegetable seasoning, if necessary.
- When the soup is ready, take it off the burner and let stand for 10 minutes to cool slightly, otherwise it will be too hot to eat.
- Place some pastina in a bowl and add soup to the bowl. Add chicken to the bowl and any herbs or garnish and serve.
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