Looking for a comforting soup that’s both hearty and satisfying? This Creamy Chicken Corn Soup is a crowd-pleaser, blending tender chicken, sweet corn, and a rich creamy broth. With a hint of herbs and a velvety finish, it’s the perfect dish for chilly days or when you need a warm hug in a bowl. Whether you serve it with crusty bread or enjoy it on its own, this soup is sure to become a family favorite!
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 small onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about ¾ cup)
- 2 ribs celery, diced (about ¾ cup)
- 4 cups chicken broth
- 1 (1-ounce) packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried rosemary
- 1 bay leaf
- 2 (15.25-ounce) cans of corn, drained
- 1 (14.75-ounce) can of cream-style corn
- 8 ounces cream cheese, softened and cubed
- Kosher salt and ground black pepper, to taste
- Optional garnishes: crispy bacon, sliced green onions, chopped parsley, chives, or thyme
Instructions
1. Combine Ingredients
- In a slow cooker, add the chicken, onion, carrots, celery, chicken broth, ranch seasoning mix, garlic powder, thyme, parsley, rosemary, and bay leaf.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
2. Shred the Chicken
- Remove the chicken from the slow cooker and shred it using two forks or chop it into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir to combine.
3. Add Corn and Cream Cheese
- Add the drained corn, cream-style corn, and cream cheese to the slow cooker.
- Stir until the cream cheese is melted and fully incorporated.
- Cover and cook for an additional 5-10 minutes or until heated through.
- Discard the bay leaf.
4. Taste and Serve
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with your choice of toppings like crispy bacon, green onions, or fresh herbs.
FAQs
Can I Make This Soup on the Stovetop?
Yes! Sauté the onion, carrots, and celery in a large pot, add the chicken and spices, and simmer until the chicken is cooked. Follow the same steps for shredding the chicken and adding corn and cream cheese.
Can I Use Frozen Corn Instead of Canned?
Absolutely! Substitute an equal amount of frozen corn for the canned variety. No need to thaw beforehand.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave until warmed through.
Is This Recipe Freezer-Friendly?
Yes! Freeze the soup (without garnishes) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
