Corn Rotisserie Chicken Soup

Warm up with a comforting bowl of Corn Rotisserie Chicken Soup, packed with tender chicken, fresh veggies, and a hint of herbs.

This hearty, slow-cooked soup is a perfect blend of flavors, perfect for a cozy night in or a weeknight dinner that’ll become a family favorite.

Ready Time

2 hrs

Yields

7 servings

Ingredients

2 lbs boneless, skinless chicken breast or thighs
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 large red bell pepper, diced
1 can (14.75 oz) diced tomatoes
1 cup frozen corn kernels
4 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced carrots, celery, and red bell pepper to the pot. Cook for 5-7 minutes, until the vegetables are tender.

Add the chicken to the pot, and cook until browned on all sides, about 5-7 minutes.

Add the diced tomatoes, chicken broth, thyme, rosemary, paprika, salt, and black pepper to the pot. Stir to combine, then bring the mixture to a boil.

Reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through.

Add the frozen corn kernels to the pot and cook for an additional 5 minutes, until thawed and heated through. Using two forks, shred the cooked chicken into bite-sized pieces and return it to the pot.

Simmer the soup for an additional 5-10 minutes, until the flavors have melded together and the soup has thickened slightly.

Serve hot, garnished with chopped fresh herbs if desired.

Notes

You can use chicken breast or thighs, whichever you prefer, just make sure to adjust cooking time accordingly. If using frozen corn, make sure to thaw it first before adding to the pot.

You can customize the amount of thyme, rosemary, and paprika to your taste.

For a creamier soup, add a splash of heavy cream or half-and-half towards the end of cooking time. If making ahead, refrigerate or freeze without adding the corn, then reheat and add when ready to serve.