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Chicken Corn Rice Soup

As easy as this chicken corn rice soup is to make it’s that heartwarming delicious to eat. Great for any weeknight recipe and also great to make a large pot for a bigger group of hungry friends and family. Just make sure you have some bread to sop up every last drop.

Ingredients

  • 1 tbsp olive oil or butter
  • 1 cup chopped onion
  • 1 clove garlic chopped or 1/2 tsp garlic powder
  • 1/2 cup  diced carrots, I used frozen
  • 2 stalks celery sliced thin
  • 2 cups  frozen corn
  • 6 cups chicken stock, I used low sodium
  • 1 cup cold water
  • 1-2 cups chicken stock, I used low sodium
  • 2 cups diced or shredded cooked chicken
  • 1 natural chicken bullion, with no MSG or, this is what I used Better Than Bouillon Chicken Base
  • 1/2 tsp smoked paprika, this is optional
  • 1/2 tsp sea or kosher salt to taste
  • 1/2 tsp  white or black pepper

Instructions

  1.  Heat oil or butter in large pot, add onion and celery cook until softened. Add in carrots and corn. Cook a minute or so. Add in chicken stock, water, bullion and paprika if using. Bring to a boil. Cook for about 15 minutes. Add in rice and chicken. Taste for salt and pepper. Cook another 10 to 15 minutes or so, then serve up!