Description
A comforting and easy-to-make slow cooker chicken and corn soup, loaded with tender chicken, sweet corn, and hearty vegetables. Perfect for a warm meal with creamy optional additions like cream cheese and fresh lemon juice for extra richness and brightness.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cups fresh or frozen defrosted sweet corn kernels
- 2 cups chopped yellow waxy potatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small white onion, diced
- 2 garlic cloves, minced or finely grated
- 1 quart chicken stock
- 2 teaspoons kosher salt
Optional Ingredients
- 4 tablespoons cream cheese or plant-based cream cheese for a dairy-free version
- 1 tablespoon fresh lemon juice
- Chopped flat-leaf parsley for garnish
Instructions
- Prep the ingredients: Dice the onion, chop the yellow waxy potatoes, carrots, and celery into bite-sized pieces. Mince or finely grate the garlic cloves.
- Add to slow cooker: Place the chicken breasts or thighs, sweet corn kernels, chopped potatoes, carrots, celery, diced onion, minced garlic, chicken stock, and kosher salt into the slow cooker bowl.
- Cook the soup: Cover the slow cooker and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours until the chicken is fully cooked and vegetables have softened tenderly.
- Shred the chicken: Carefully remove the cooked chicken from the soup and use two forks to shred it finely or into bite-sized pieces, then return the shredded chicken back into the soup pot.
- Create creaminess: Stir in optional cream cheese (or plant-based cream cheese) along with the fresh lemon juice if using, until the soup becomes rich and creamy with a smooth texture.
- Garnish and serve: Sprinkle freshly chopped flat-leaf parsley on top for a fresh herbal note just before serving the warm hearty soup.
Notes
- You can use chicken thighs instead of breasts for a juicier flavor.
- For a dairy-free soup, substitute cream cheese with plant-based cream cheese.
- Adjust the salt according to your taste and dietary needs.
- This soup freezes well; store cooled leftovers in an airtight container for up to 3 months.
- Add a squeeze of lemon just before serving to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
