The perfect showcase for sweet summer corn, this satisfying soup is hearty enough to stand on its own.
Slideshow: More Chicken Soup Recipes
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 It
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.
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.
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