Brimming with cream-style corn, succulent chicken, and hearty chicken broth, this 4 ingredients easy chicken and corn soup is an easy dump-and-go recipe. Since you can use canned, fresh, or frozen corn, this soup is perfect for any time of year!

To make chicken and corn soup in your slow cooker or crockpot, simply combine all ingredients, set it to low for 6 hours, shred the chicken, stir in beaten eggs, and cook for an additional 15 minutes.

it’s great when you find a recipe that’s both incredibly tasty and simple to make, right? Try out this Chicken and Corn Soup and share your thoughts below. I’m sure you’ll love it!

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4 Ingredients Slow Cooker Easy Chicken and Corn Soup Ingredients

• 1 lb (454g) chicken breast, skinless and boneless
• 15 oz (425g) can cream-style corn
• 4 cups (946ml) chicken broth
• 2 large eggs, beaten

Optional Ingredients:

• Chopped green onions for garnish
• 1 tsp (5ml) sesame oil for added flavor
• Fresh cilantro for serving
• Sliced red chili peppers for heat

How To Make 4 Ingredients Slow Cooker Easy Chicken and Corn Soup

1. Prepare the Chicken: Place the skinless and boneless chicken breast inside the slow cooker to form the soup’s base.
2. Combine Corn and Broth: Gently pour the cream-style corn and chicken broth over the chicken, ensuring even coverage.
3. Cook on Low Heat: Set the slow cooker on low and allow the mixture to cook undisturbed for 6 hours.
4. Shred and Return Chicken: After cooking, remove the chicken and shred it finely with forks before returning it to the slow cooker.
5. Incorporate Beaten Eggs: Slowly stir in the beaten eggs into the slow cooker to create delicate ribbons throughout the soup.
6. Final Cooking and Serving: Continue to cook the mixture on low for an additional 15 minutes, then serve the soup hot in bowls.

Can I Make the Soup Creamier?

Yes, you can make this soup creamier! Try blending a portion of the soup and mixing it back in. It’s a quick trick to thicken the texture without adding extra ingredients.

Recipe Tips

• Spice it up: If you’re looking for a kick, toss in some chopped jalapeños or a dash of cayenne pepper before cooking. It’ll add a zesty twist that wakes up the palate!
• Thicken the soup: For a creamier texture, mix a tablespoon of cornstarch with water and add it during the last 30 minutes of cooking. This will give your soup that rich, velvety feel without much fuss.
• Enhance the flavor: A splash of white wine can do wonders! Add it to the slow cooker at the beginning for an aromatic depth that’ll have your guests guessing your secret.
• Go low and slow: If you have time, cook the soup on the low setting for an extra hour or two instead of the standard time. This allows all flavors to meld beautifully, creating a more harmonious taste.

Recipe Variations

• Vegetarian delight: Swap the chicken for canned chickpeas for a vegetarian version that still packs a protein punch. Just rinse and add them with the corn!
• Seafood twist: Replace the chicken with shrimp for a pescatarian take on this classic soup. Add the shrimp during the last 30 minutes to keep them tender and juicy.
• Herb infusion: Stir in some fresh thyme or rosemary at the start of cooking. Herbs bring a fresh and aromatic dimension that makes the soup taste like a garden in a bowl.
• Corn overload: Double the corn by adding a can of drained whole-kernel corn along with the cream style for a super corny experience that’s both fun and filling.

What To Serve With Chicken and Corn Soup

Serve your Chicken and Corn Soup with a tangy coleslaw, sweet potato fries, parmesan polenta, a savory apple and walnut salad, or crispy tofu cubes.

You can also pair it with soft dinner rolls or a refreshing cucumber salad for a lighter touch.

How To Store Leftover Chicken and Corn Soup

In The Fridge:

Place the cooled soup in an airtight container and refrigerate for up to 3 days. Ensure the container is sealed properly to maintain freshness and prevent any odors from affecting the soup’s flavor.

In The Freezer:

This soup is not ideal for freezing due to the egg content, which may change texture when thawed, potentially affecting the soup’s consistency and overall quality.

How To Reheat Leftover Chicken and Corn Soup

Reheat your leftover Chicken and Corn Soup by pouring it into a saucepan and warming it over medium heat until hot, which should take about 5 to 10 minutes. Stir occasionally to ensure even heating without burning.

Alternatively, microwave the soup in a suitable container for about 2 minutes, stirring halfway through the heating process.

Check out More Slow Cooker Recipes:

• 5 Ingredient Slow Cooker Creamed Corn
• Cheesy Bacon Corn Cob Loaf In Slow Cooker
• Slow Cooker Jiffy Cornbread