Chicken Corn Soup
This creamy chicken and corn chowder is hearty and comforting. It's sure to become a family favorite!
Servings: 4
Calories: 478kcal
Equipment
- pot
Ingredients
- 2 large chicken breasts cut into small bite-size pieces
- 1/2 medium onion chopped
- 1 tablespoons olive oil
- 1/4 cup flour
- 2 cloves garlic minced
- 3 cups chicken broth or stock
- 1 cups corn
- 1 cup heavy/whipping cream
- 2 large eggs
- Salt & pepper to taste
- Scallions chopped optional for serving
Instructions
- Heat olive oil in pot or Dutch oven. Add the onion to the pot and sauté for 3 minutes.
- Stir in the flour and cook for about a minute, stirring nearly constantly.
- Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
- Add in the chicken, corn, cream and eggs. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- The soup will get thicker the longer you cook it.
- Season the soup with salt & pepper as needed. chopped scallions if desired.
Nutrition
Calories: 478kcal | Carbohydrates: 18g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 236mg | Sodium: 831mg | Potassium: 738mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1129IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg