Sweet Corn & Chicken Soup
This Sweet Corn and Chicken Soup just sings summer! Brimming with delicious corn, protein-packed chicken breasts and bright green kale, this healthy corn and chicken soup recipe is a perfect all-in-one pot meal the whole family will love.
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Servings: 6 people
Ingredients
- 3 celery stalks, diced
- 2 shallots, diced
- 3 chicken breasts or 2 large
- 2 cups baby potatoes, halved
- 4 cups chicken broth, gluten-free
- ¾ cup 5% cream
- 3 cups frozen corn kernels, divided
- 1.5 cups frozen diced kale
- Kosher salt, to taste
- Chives, optional for serving
Instructions
- In a cast iron pan, cook 2 cups of the corn kernels until browned or a little blackened. Stir often.
- While the corn is cooking, set the Instant Pot to Saute and add olive oil.
- Once hot, sear chicken breasts for 3 minutes per side. Sprinkle each side with some kosher salt. Then remove the chicken breasts.
- Deglaze the pot with a little chicken broth, scraping any browned chicken bits left behind.
- Add celery and shallots to the Instant Pot. Stir and cook for a couple minutes. Turn off the Saute function.
- Then add in the baby potatoes, blackened corn kernels, the 1 cup of regular corn kernels, the seared chicken breasts and the rest of the chicken broth.
- Secure lid and set to 8 minutes on high pressure. Once the timer is up, give the soup a 10 minute Natural Pressure Release. Then carefully release the remaining pressure and remove the lid.
- Set Instant Pot to Keep Warm. Take out about 2 cups of soup and using a hand blender, blend the rest of the soup in the Instant Pot. Then add back in the non-blended 2 cups of soup.
- Shred the chicken with 2 forks.
- Lastly, add ¾ cup cream and frozen kale. Stir and heat through.
- Taste and add seasoning if needed. Serve hot with chives on top.
Notes
This recipe makes about 10 cups of soup.
Blending everything except the 2 cups of soup (or blending at all really) is optional. I like the slightly chunky soup hence taking out some of the soup while I blend the rest up.
Keeps in fridge for up to 4-5 days. Re-heat leftovers on the stove or microwave until warmed through.
Freeze up to 3 months.
Nutrition Information is approximate.
Nutrition Facts
Sweet Corn & Chicken Soup
Amount per Serving
Calories
328
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
105
mg
35
%
Sodium
791
mg
34
%
Potassium
912
mg
26
%
Carbohydrates
24
g
8
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
29
g
58
%
Vitamin A
2304
IU
46
%
Vitamin C
25
mg
30
%
Calcium
91
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
328
Nutrition Facts