Ingredients
Base
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
Main Ingredients
- 1 lb chicken breast
- 2 cups corn kernels (fresh or frozen)
- 8 cups chicken broth
Seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Heat the oil: In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté aromatics: Add the diced onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add main ingredients: Place the whole chicken breast, corn kernels, and chicken broth into the pot.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken breast from the pot and shred it finely with two forks, then return the shredded chicken back into the soup.
- Season and serve: Season the soup with salt and pepper to taste, give it a good stir, and serve hot. Optionally, garnish with chopped green onions.
Notes
- Add chopped green onions before serving for a fresh flavor boost.
- Both frozen and fresh corn kernels work well for this soup.
- This soup can be adjusted by adding other vegetables or spices according to preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
