Ingredients

• 2 cups cooked chicken, shredded
• 1 cup sweet corn (canned or frozen)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.
2. Add the shredded chicken and corn to the pot, mixing well for a few minutes.
3. Pour in the chicken broth and bring the mixture to a gentle boil. Let it simmer for about 10 minutes.
4. Stir in the heavy cream and season with salt and pepper. Allow the soup to simmer for an additional 5 minutes until heated through.
5. Serve hot, garnished with fresh parsley.

Frequently Asked Questions (FAQ)

1. Can I use frozen chicken instead of cooked?

Yes, you can use frozen chicken. Just ensure it’s fully cooked before shredding and adding to the soup.

2. Is it possible to make this soup dairy-free?

Yes! You can substitute heavy cream with coconut milk or a dairy-free cream alternative.

3. What can I add for extra flavor?

You can add herbs like thyme or rosemary, or spices such as cayenne pepper for a bit of heat.

4. How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

5. Can I add vegetables to the soup?

Absolutely! Carrots, bell peppers, or peas work great in this soup.

6. How long does it take to prepare this soup?

Preparation and cooking time is approximately 30 minutes.

7. What type of broth is best for this recipe?

You can use homemade chicken broth or store-bought, whichever you prefer.

8. Can this soup be frozen?

Yes, but it’s best to freeze it without the cream. Add cream when reheating after thawing.