How to Make It
Step 1: Sauté the Base
In a large pot, heat butter or olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for 3–4 minutes until fragrant and slightly soft.
Step 2: Add the Chicken and Corn
Stir in the shredded chicken and corn kernels. Let them cook together for a couple of minutes, allowing the flavors to blend.
Step 3: Pour in the Broth
Add the chicken broth and bring to a gentle boil. Reduce heat and let the soup simmer for 10–12 minutes, so the vegetables become tender.
Step 4: Make it Creamy
Whisk the cornstarch into the milk (or cream) until smooth. Slowly pour it into the soup while stirring to avoid lumps. Simmer another 3–4 minutes until slightly thickened.
Step 5: Season and Serve
Add salt and pepper to taste. Ladle the soup into bowls, then top with shredded cheese, a sprinkle of chopped green onion, and a few cilantro leaves for a fresh finish.
🍲 Tips for the Perfect Bowl
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Add noodles: For a heartier meal, toss in some cooked egg noodles before serving.
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Make it spicy: Add a touch of chili flakes or a spoon of chili oil for a warming kick.
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Go dairy-free: Substitute the milk with coconut milk for a subtle sweetness and creamy texture.
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Leftovers: This soup tastes even better the next day — just reheat gently on the stove.
❤️ A Hug in Every Spoonful
There’s something magical about a dish that can comfort both body and soul, and this Chicken and Corn Soup does just that. It’s wholesome, budget-friendly, and brimming with flavor — a simple reminder that sometimes, the most nourishing meals are made with love and just a few humble ingredients.
