Indulge in the velvety goodness of our Velvet Chicken and Sweet Corn Soup, a heartwarming dish that’s perfect for any occasion! With its creamy texture and delightful blend of flavors, this soup is sure to become a family favorite. Imagine cozying up with a bowl of this rich, comforting soup that not only warms your heart but also tantalizes your taste buds. Whether you're looking for a quick weeknight dinner or a dish to impress your guests, this recipe is a must-try. Ready to elevate your cooking game? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can sweet corn
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked shredded chicken, 1 can of sweet corn, 4 cups of chicken broth, 1 cup of heavy cream, 1 diced onion, 2 minced cloves of garlic, salt, and pepper.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Pour in the 4 cups of chicken broth and bring the mixture to a gentle boil.
- Once the broth is boiling, add the can of sweet corn (including the liquid) and the shredded chicken. Stir well to combine all the ingredients.
- Reduce the heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld together.
- After simmering, slowly stir in the 1 cup of heavy cream. Continue to cook on low heat for another 5-10 minutes, ensuring the soup does not boil after adding the cream.
- Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
- Once the soup is heated through and creamy, remove it from the heat. Let it sit for a few minutes before serving.
- Serve the velvet chicken and sweet corn soup hot, garnished with fresh herbs if desired, and enjoy your delicious meal!
Tips
- Use Rotisserie Chicken: For a time-saving shortcut, opt for store-bought rotisserie chicken instead of cooking your own. It adds incredible flavor and shreds easily!
- Sauté the Aromatics: Don't rush the sautéing process. Cooking the onion and garlic until they're fragrant and golden enhances the overall depth of flavor in your soup.
- Adjust the Creaminess: If you prefer a lighter version, feel free to reduce the amount of heavy cream or substitute it with half-and-half or milk for a slightly less rich soup.
- Add Fresh Herbs: Garnishing with fresh herbs like parsley or cilantro before serving adds a burst of freshness that complements the creamy soup beautifully.
- Make it a Meal: Serve the soup with crusty bread or a side salad to turn it into a complete meal that’s sure to satisfy!
- Store and Reheat: This soup keeps well in the fridge for up to three days. When reheating, do so on low heat to avoid curdling the cream.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 22g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 85mg
