This chicken and corn soup is a delicious soup made from only 4 ingredients and it is perfect for any time of the day. With just chicken thighs, onions, frozen corn, and single cream, this recipe is both affordable and comforting. Whip up a batch today and enjoy the warm and creamy goodness that this soup has to offer.
Today’s recipe is going to be a real game-changer in your kitchen. Imagine a warm bowl of creamy, hearty soup that’s both delicious and easy to make with just 4 simple ingredients!
That’s right, you heard me correctly.
This recipe is for a mouth-watering 4 Ingredient Chicken and Corn Soup that will make you feel like a pro in the kitchen.
We’ll be using succulent chicken thighs, sweet onions, frozen corn, and single cream to create a dish that will leave you feeling cozy and satisfied.
This recipe of corn and chicken soup is perfect for chilly nights or when you just need a quick meal that’s comforting and delicious.
Let’s get a little bit into detail about why I used each specific ingredient for this recipe.
Chicken thighs are incredibly flavorful and tender, making them the perfect protein for our soup. And the best part? They’re also affordable! You can find them at any grocery store, and they’re often on sale. So, not only are you getting a delicious meal, but you’re also saving some money in the process. Who doesn’t love that?
Next up, we have onions. The sweetness of onions is the perfect complement to the savory chicken thighs. We’ll sauté them until they’re soft and translucent, which will help to bring out their natural sweetness.
Quick Note: It’s important to cook them slowly so that they release all their flavors into the soup. Trust me, the extra time and care are worth it.
Now, let’s talk about frozen corn. Using frozen corn is a great way to add some texture and sweetness to the soup without having to worry about preparing fresh corn. Plus, it’s available year-round, which means you can make this soup anytime you want! You can use either white or yellow corn, whichever you prefer.
Last but not least, we have single cream. This ingredient adds a rich, creamy texture to the soup that will make you want to lick the bowl clean. You can find single cream at any grocery store, and it’s an essential ingredient for this recipe. Don’t skip it!
So, there you have it: 4 simple ingredients that come together to make a delicious and comforting soup. I can’t wait for you to try it!
Please let me know in the comments how it turned out!
🥰 Why You Will Love This Recipe?
- Easy. With just 4 simple ingredients, this recipe is incredibly easy to make. Whether you’re a beginner or an experienced cook, you can whip up a batch of this soup in no time.
- Affordable. Chicken thighs and frozen corn are both budget-friendly ingredients that won’t break the bank. So, you can enjoy a delicious meal without having to spend a lot of money.
- Comforting. There’s nothing quite like a warm bowl of soup on a chilly night. This recipe is perfect for those times when you need something cozy and comforting.
- Customizable. While this recipe is delicious as written, you can also customize it to your liking. Add some spices or herbs, swap out the chicken for another protein, or add some extra veggies. The possibilities are endless!
- Versatile. This recipe is great for any time of day, whether it’s lunch, dinner, or even breakfast (yes, soup for breakfast is a thing!). You can also freeze any leftovers for a quick and easy meal later on.
🥘 Ingredients and Substitutes
- Chicken Thighs. You can use a pre-cooked piece of meat, such as rotisserie chicken, or the meat that you used to make a delicious homemade chicken broth. I prefer to use chicken thighs because they make a more delicious broth and the meat is juicier. But if you don’t have time to make your own broth at home, you can replace it with store-bought chicken broth and leftover chicken from the rotisserie.
- Corn. I used frozen corn because it was not corn season and it is much more convenient as you can make this recipe all year round. If you have fresh corn underhand – use it. If not, you can substitute the frozen corn with canned corn and you will get the same great results.
- Onion. You can replace the onions with leek. Also, besides onions, you can add other vegetables such as carrots, garlic, or celery root.
- Cream. I used 33% heavy cream, but if you want a lighter soup, you can replace it with 18% fat cream.
👩🍳 Step-by-step Directions
If you make everything from scratch, start by boiling the meat and preparing the chicken broth. All you have to do is put the chicken thighs in 2 cups of water and add ½ teaspoon of salt. After this, put it on the stove on low heat until the meat softens and comes off the bone.
Quick Note: This process will take about 30-40 minutes depending on the meat.
After you have cooked the meat, cut the onion into small cubes.
Quick Note: The size in which you will cut the onion is not very important because, in the end, we will blend it. Just make sure you cut it into equal pieces to ensure that all the pieces of onion will cook the same.
Take another pan and pour a little bit of oil into it. Add over the chopped onions. Season with salt and pepper. Mix well and cook for about 5 minutes on medium heat until the onion softens.
After this, add the corn. Cook this one for about 5 minutes to intensify its aroma.
After this, strain the broth made previously.
Mix all the ingredients and cover the pan with a lid. Let it cook on low heat for about 30 minutes until it is completely cooked and softened.
Add the cream. Mix well and wait until the soup starts boiling again.
Then, using a hand blender, blend the soup until you get the texture you prefer.
I choose not to blend it for too long so that we have an extra texture in the soup. You can check it in the photo below:
Pro Tip: If you love a perfectly creamy soup, you can insist more with the puree or you can even pass it through a sieve to obtain a delicate texture.
In the end, put the soup on a plate, cut the meat into smaller pieces, and put it on top.
For more color and freshness, you can decorate it with aromatic herbs and a little olive oil. I opted for green onions and chopped dill.
🍽️ Serving Suggestions
You can serve the soup with some crusty bread, such as a baguette or sourdough. The bread is perfect for dipping into the soup and soaking up all the delicious flavors.
If you’re looking for a Tex-Mex twist, serve the soup with some tortilla chips. Crush the chips into the soup for some added texture and crunch.
If you want to go further, you can top the soup with some sliced avocado for a creamy and flavorful addition. The avocado also adds some healthy fats to the dish.
Also, another addition will be to sprinkle some grated cheese over the top of the soup for some extra flavor and richness. Cheddar or Monterey Jack cheese would be great options.
And let’s not forget about hot sauce. If you like your soup spicy, add a few drops of your favorite hot sauce. This will give the soup a nice kick and add some depth of flavor.
🏆 Expert Tips. What to Pay Attention To?
- Use chicken thighs with bone and skin, even if you don’t eat them. You can throw away the skin in the end, but the broth will be much more aromatic.
- Don’t rush the onion sautéing: It’s important to cook the onions slowly and patiently until they’re soft and translucent. This will help to release their natural sweetness and add flavor to the soup.
- Use high-quality cream: The cream is what gives the soup its rich and creamy texture, so it’s worth investing in a high-quality brand.
- Let the soup cool slightly before blending: If you’re using a countertop blender to puree the soup, be sure to let it cool for a few minutes before blending. Hot liquids can cause the blender to overflow or even explode, so it’s important to take this step. To avoid the risks, I usually prefer using a hand blender.
🤔 Answering Your Questions:
Can I Use a Different Type of Chicken?
Yes, you can use other parts of chicken or even leftover cooked chicken in this recipe. Just be sure to adjust the cooking time accordingly. For the best flavor for the chicken broth, is recommended to use a piece of meat that contains skin and bones.
Can I Use Fresh Corn Instead of Frozen?
Yes, you can use fresh corn if it’s in season. Simply cut the kernels off the cob and add them to the soup.
Can I Make This Recipe Ahead of Time?
Yes, you can make this recipe ahead of time and reheat it when you’re ready to serve. Just be sure to store it in an airtight container in the refrigerator or freezer.
Can I Freeze This Soup?
Yes, this soup freezes well. Simply let it cool completely, then transfer it to a freezer-safe container and freeze it for up to 3 months.
Can I Make This Recipe Vegetarian or Vegan?
Yes, you can make this recipe vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. To make it vegan, use a plant-based cream substitute instead of single cream.
Can I Add Other Vegetables to the Soup?
Yes, you can add other vegetables to the soup, such as carrots, or celery. Just be sure to chop them into small pieces so they cook evenly.
😻 Other Soups Recipes You May Enjoy
- Vegetarian Beet Soup (Ukrainian Borscht)
- Easy 4 Ingredient Pumpkin Soup
- Creamy Soup Of Leek And Celery Roots
- Easy 3-Ingredient Potato Soup
- Romanian Meatball Soup
📋 Recipe Card:
4 Ingredient Chicken and Corn Soup
- 1 Chicken Thigh
- 2 Frozen Corn
- 1 Onion
- ½ Cream
- First of all, we should start with chicken broth. Take a saucepan and boil in it the chicken thighs in two cups of water and add ½ teaspoon of salt.1 Chicken Thigh
- Chop the onions into similar-sized pieces.1 Onion
- In a frying pan, pour a little bit of oil, and fry the onions for about 5 minutes or until they soften.
- Add the corn over the onions and cook for another 5 minutes.2 Frozen Corn
- Strain the broth made previously over the corn.
- Cover the saucepan with a lid and let it cook for about 30 minutes on low heat.
- Add the cream and mix well. Cook on low heat until the soup starts to boil again.½ Cream
- Then, use a hand blender, blend the ingredients until desired texture.
- In the end, cut the chicken thighs into smaller pieces and put a few pieces in the plate of soup.
- For extra color and freshness, add a few aromatic herbs. I used green onions and dill.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- For the best flavor of the chicken broth, use chicken thighs with skin. Even if you don’t like the skin. You can remove it at the end, but in that way, the broth will have a stronger flavor.