Chicken and Corn Soup

The perfect showcase for sweet summer corn, this satisfying soup is hearty enough to stand on its own.

  • Total Time:
  • Servings: 4

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces
  • 5 cups chicken stock
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon thyme leaves, plus more for serving
  • 2 ears of corn, shucked (about 2 cups)
  • 2 stalks of celery, sliced
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste

How to make this recipe

  1. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and cook until softened, about 2 minutes. Stir in chicken and cook for 3 to 5 minutes or until lightly browned.
  2. Add the chicken stock, cumin and thyme leaves. Bring to a gentle boil and then reduce heat and simmer for about 15 minutes. Stir in the corn and celery and simmer for 5 minutes or until vegetables are tender. Season with salt and pepper to taste, garnish with thyme, and serve hot.
Contributed By Photo © Todd Porter & Diane Cu Published December 2012

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