This is a sponsored conversation written by me on behalf of Libby’s Fruits & Vegetables. The opinions and text are all mine.
This Chicken Corn Soup recipe is such a crowd-pleaser during this time of the year. I love to serve soup to my family for dinner. It is my go-to dish at least once a week. All you need is a fresh loaf of bread and a side salad to round out your menu, and you will be good to go.
Chicken corn soup can be made a few different ways; I like to add in some unexpected flavors like ginger and soy sauce to give it some flare.
It’s easy to shop for this recipe as well. It all starts off with Libby’s® Canned Vegetables. Their canned corn is just perfect to keep on hand all year long.
I usually stock my pantry up and keep my supplies full so when the urge to make this chicken corn soup recipe comes up, I will be ready!
How To Make Chicken Corn Soup
Winter is here, but that doesn’t mean you need to sacrifice on flavorful vegetables and nutrition. Libby’s® Canned Vegetables are an easy and delicious addition to any of these dishes, adding flavor, texture, and nutrition. I’m excited to partner with Libby’s to share a new recipe I created especially for winter entertaining.
The chicken corn soup recipe features Libby’s® Canned Vegetables to reduce the meal prep time while still providing flavor and nutrition. Whether it’s a weeknight meal or a dinner party, gather friends and family around the table with an easy and delicious meal with the help of Libby’s® Canned Vegetables.
Ingredients For Chicken Corn Soup
- 1 small white onion, diced
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 2 cups shredded chicken (cooked)
- 1 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 can, Libby’s® Whole Kernel Sweet Corn (do not drain)
- 1 can, Libby’s® Cream Style Sweet Corn
- 1/2 cup matchstick carrots
- 4 cups chicken broth
- 1 egg, beaten
- 2 tablespoons cornstarch dissolved in 1/4 cup cold water (optional)
- chopped green onion for serving
Directions For Chicken Corn Soup Recipe
In a large stockpot, add onion, oil, and garlic. Heat for 3-5 minutes or until onion begins to soften. Add chicken and mix well. Season with ginger and soy sauce. These flavors give it a Chinese chicken corn soup vibe, right?
Add the Whole Kernel Sweet Corn, Cream Style Sweet Corn, carrots and broth and heat on medium-high heat until boiling and bubbly. Continue to heat and boil for 10 minutes or until carrots are soft.
Stir soup and carefully drizzle in the egg. Add cornstarch slurry and heat until boiling and thicker. Serve immediately topped with chopped green onions. Serves 4-6
Libby’s® Canned Vegetables come in a variety of family favorites, including Sweet Corn, Green Beans, Carrots, Peas and Mixed Vegetables, that are all grown and packed in the United States.
For recipe ideas and inspiration on how to incorporate Libby’s® Canned Vegetables into your meals, visit www.getbacktothetable.com. What do you think of this recipe?
Something you’d like to try this winter? Would love to hear your thoughts.
Can I Serve This Soup Recipe Cold?
I wouldn’t recommend serving this recipe cold. You could serve it warm and not piping hot, but this wouldn’t be considered a summer soup.
Can I Add Mushrooms To This Soup?
Absolutely! If there is a vegetable that you’d like to add to this soup and it’s not included in the ingredients list, please go ahead and include it to the list. The more vegetables the merrier. Cooking is all about customization.
Will This Soup Reheat Well?
Yes. This soup tastes delicious the next day. This is also a great make-ahead soup. If you know you will have a busy week, you can absolutely plan ahead and make this on a free night.
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- Easy Soup Recipes Plus Tips And Tricks For The Best Soup Ever
- Butternut Squash Soup
Chicken Corn Soup Recipe
This Chicken Corn Soup recipe is such a crowd-pleaser during this time of the year. I love to serve soup to my family for dinner. It is my go-to dish at least once a week. All you need is a fresh loaf of bread and a side salad to round out your menu, and you will be good to go.
Ingredients
- * 1 small white onion, diced
- * 1 tablespoon oil
- * 1 tablespoon minced garlic
- * 2 cups shredded chicken (cooked)
- * 1 teaspoon ground ginger
- * 1 tablespoon soy sauce
- * 1 can, Libby's® Whole Kernel Sweet Corn (do not drain)
- * 1 can, Libby's® Cream Style Sweet Corn
- * 1/2 cup matchstick carrots
- * 4 cups chicken broth
- * 1 egg, beaten
- * 2 tablespoons cornstarch dissolved in 1/4 cup cold water (optional)
- * chopped green onion for serving
Instructions
- In a large stock pot, add onion, oil, and garlic. Heat for 3-5 minutes or until onion begins to soften.
- Add chicken and mix well. Season with ginger and soy sauce.
- Add the Whole Kernel Sweet Corn, Cream Style Sweet Corn, carrots and broth and heat on medium-high heat until boiling and bubbly.
- Continue to heat and boil for 10 minutes or until carrots are soft.
- Stir soup and carefully drizzle in the egg.
- Add cornstarch slurry and heat until boiling and thicker.
- Serve immediately topped with chopped green onions.
- Serves 4-6
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 818mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 15g