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Easy Slow Cooker Chicken and Corn Soup

Easy Slow Cooker Chicken and Corn Soup
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Warm up with this Easy Slow Cooker Chicken and Corn Soup, a simple, hearty and comforting soup perfect for cozy dinners any day of the week. Tender chicken combined with sweet corn, savory broth, and fresh vegetables creates a wholesome meal that is effortless to prepare and satisfying to eat. Ideal for family meals, adaptable for various dietary needs, and great to make ahead or freeze for easy future meals.

Ingredients

Scale

Chicken and Corn

  • 2 to 3 boneless, skinless chicken breasts or thighs
  • 2 cups fresh, canned, or frozen corn kernels

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped

Broth and Seasonings

  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Optional for Thickening

  • 1 to 2 tablespoons cornstarch or flour (mixed with cold water to form slurry)

Optional Variations

  • Diced jalapeños or cayenne pepper for spice
  • Cream cheese or coconut milk for creaminess
  • Additional vegetables like bell peppers or zucchini
  • Arrowroot powder or gluten-free cornstarch for gluten-free thickening

Instructions

  1. Prep Your Ingredients: Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic. If using fresh corn, cut kernels off the cob. Set all fresh ingredients aside.
  2. Layer Everything in the Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker. Add the chopped vegetables, garlic, and corn on top. Pour chicken broth over all ingredients. Sprinkle in thyme, salt, and pepper.
  3. Cook Low and Slow: Cover and set the slow cooker to low for 6 to 7 hours or high for 3 to 4 hours. Allow the flavors to meld and the chicken to cook until tender.
  4. Shred the Chicken: Remove the cooked chicken pieces from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir everything together well.
  5. Thicken the Soup (Optional): If a thicker consistency is preferred, mix cornstarch or flour with cold water to form a slurry. Stir the slurry into the soup and cook for an additional 15 to 20 minutes until it thickens to your liking.

Notes

  • Use bone-in chicken thighs for richer flavor and moist meat.
  • Do not skip garlic to enhance the soup’s flavor.
  • Adjust seasoning gradually and taste before serving.
  • Add corn midway through cooking if you prefer it less soft.
  • Keep the slow cooker covered to maintain temperature and cooking time.
  • Serve garnished with chopped parsley, shredded cheddar cheese, or sour cream for extra flavor.
  • Serve with crusty bread, garlic toast, or a green salad for a complete meal.
  • Store leftovers in airtight containers in the refrigerator up to 3-4 days or freeze up to 3 months.
  • Reheat gently on the stove adding broth or water if soup thickened too much.

Nutrition

Keywords: slow cooker chicken soup, chicken and corn soup, easy chicken soup, gluten free soup, cozy soup recipe, hearty chicken soup, make ahead soup

Find it online: https://mealsbymary.com/easy-slow-cooker-chicken-and-corn-soup/