Ingredients
2 cups cooked chicken breast, shredded
2 cups sweet corn (fresh, frozen, or canned)
2 medium carrots, diced
1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
1½ cups heavy cream or half-and-half
½ cup whole milk
1 teaspoon dried thyme
½ teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt, or to taste
½ teaspoon dried parsley
½ cup diced potatoes (optional)
Instructions
1. Sauté the vegetables: Melt butter in a large pot over medium heat. Add chopped onion and carrots. Cook for 5 minutes until softened. Add garlic and cook for another minute.
2. Make the creamy base: Sprinkle flour over the vegetables and stir continuously for 1–2 minutes.
3. Add the broth: Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer.
4. Add the vegetables: Stir in the corn, potatoes (if using), thyme, paprika, salt, and black pepper. Simmer for 12–15 minutes until tender.
5. Add the chicken: Stir in the shredded cooked chicken and simmer for another 5 minutes.
6. Make it creamy: Reduce heat to low. Slowly add the heavy cream and milk, stirring gently until fully combined.
7. Simmer: Cook for another 5 minutes on low heat until the soup becomes thick and velvety. Avoid boiling after adding the cream.
8. Serve: Sprinkle with parsley and freshly cracked black pepper. Serve warm with crusty bread or crackers.
Secret to Extra Creamy Soup
For a thicker, restaurant-style texture, blend 1 cup of the soup (mostly corn, carrots, and broth) until smooth, then stir it back into the pot.
Result: Tender chicken, sweet golden corn, soft carrots, and a silky, buttery cream broth — just like the soup in your picture.
Note: This is a recreated recipe based on the photo, not the original creator’s verified recipe.