Chicken corn soup

Chicken corn soup: Just what you need on a cold day. Image: Silwood School of Cookery.

Chicken corn soup – Warm up with each tasty bite

Hit the spot with this rich, luxurious soup. It will fill you with all the comfort you need on a cold winter’s day.

Chicken corn soup

Chicken corn soup: Just what you need on a cold day. Image: Silwood School of Cookery.

With winter coming to a swift end, we are still experiencing some bursts of cold here and there. Warm-up with this chicken corn soup. It’s incredibly delicious and loaded with comfort and goodness. Just what we need to combat the last spurts of winter cold. 

Chicken soup is known for soothing both cold and flu symptoms should you be struggling with either. Hot soup aids to break up any congestion associated with flu and cold whereas the salt in the soup and its warmth help to soothe a sore throat.

This chicken corn soup recipe is packed with wholesome ingredients ranging from potatoes, leeks, onions, garlic, celery, corn and more. Just what you need to get a nutrient-dense boost in your diet.

Before August comes to an end, make sure you prepare a steaming pot of chicken corn soup. It will certainly hit the spot and fill you with the comfort of a rich, luxurious soup.

Chicken corn soup recipe

5 from 1 vote
Recipe by Silwood School of Cookery Course: Starter, MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 30 g 30 butter / oil

  • 1 onion, chopped

  • 1 1 leek, sliced

  • 2 cloves 2 garlic, chopped

  • 4 4 potatoes, peeled and chopped (approximately 600 – 700 g)

  • 65 ml 65 soup celery, stem and leaves, chopped

  • 2 – 3 chicken breast fillets

  • 750 ml 750 chicken stock

  • 500 ml 500 milk

  • 250 g 250 frozen corn

  • 100 g 100 spaghetti noodles (optional)


  • Heat the butter in a saucepan, sweat the onions and leeks until soft – do not allow to colour. Add the garlic and cook for 30 seconds.
  • Add the potatoes, celery, chicken breasts and stock and bring to boil. Cover and simmer for 15 – 20 minutes.
  • The potato should be completely soft. Remove the chicken breasts, shred and set aside.
  • Blend the soup until completely smooth. Return to the saucepan, add the milk and bring to the simmer.
  • Add the chicken and corn, simmer for 5 – 10 minutes.
  • Break the spaghetti into pieces, then cook in boiling, salted water. Drain and add to the soup (optional).
  • Season the soup with salt and pepper and adjust the consistency with milk or cream, if necessary.


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