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Chicken Corn Soup

Yield: Serves 5. Each serving: 1 cup.



1 cup chopped onion
2 cups diced celery
1 Tbsp vegetable oil
1 cup roasted chicken breast, skinless, diced
2 cups chicken broth
1 Tbsp all-purpose flour
1 cup water
2 cups frozen corn
ground black pepper, to taste
1 tsp garlic powder
1 Tbsp dried parsley
1/2 tsp dried thyme

Heat a large soup pot over medium-high heat. Sauté onion and celery in vegetable oil until golden, about 3 minutes. Add the chicken breast and broth. Mix the flour with the water and add to pot. Add the corn. Bring the mixture to a boil and add seasonings. Cook until vegetables are tender, about 8-10 minutes. Serve hot.