Chicken and Corn Soup

6 servings


5 minutes

active time

4 hours 5 minutes

total time


716g skinless chicken breasts

15oz canned corn, drained

2 cups chopped gold potatoes

2 cup chopped carrot

1.5 cups chopped celery

1 large sweet onion (diced)

1.5 tbsp chopped garlic

1 quart chicken stock

2 teaspoons kosher salt

90 g cream cheese

1 tablespoon fresh lemon juice

chopped flat leaf parsley

freshly ground pepper


Add the chicken, corn, potatoes, carrot, celery, onion, garlic, stock, and salt to a 6-quart slow cooker.

Cover and cook on high for 4-5 hours, or low for 6-7, or until the vegetables are tender and the chicken is cooked through and easily shreddable with a fork. Do not uncover during this time.

Uncover and remove the chicken to a cutting board. Using an immersion blender, blend the soup for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the vegetable and broth mixture to a blender. Cover, blend on high, then add back to the soup, stirring to combine. Note: Blending for just a few seconds will add a natural creaminess to the soup, while leaving the texture of most of the vegetables.

Add the cream cheese to a medium bowl. Ladle in a few tablespoons of the hot soup, whisking to combine. Pour the cream cheese mixture into the soup.

Shred or dice the chicken. Add the chicken back to the soup along with the lemon juice, stirring until the cream cheese is well combined.

Taste and add additional salt or lemon juice if desired. Serve with parsley and freshly cracked pepper if desired.


Serving Size



311 kcal

Total Fat

9 g

Saturated Fat

2 g

Unsaturated Fat

3 g

Trans Fat

1 g


97 mg


886 mg

Total Carbohydrate

22 g

Dietary Fiber

3 g

Total Sugars

5 g


38 g

6 servings


5 minutes

active time

4 hours 5 minutes

total time
Start Cooking