Creamy Chicken & Sweetcorn Soup Recipe – Easy Oat & Carrot Blend

Last Updated on 2 months by Neha Deshmukh

Creamy Chicken & Sweetcorn Soup Recipe – Easy Oat & Carrot Blend

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly. I’m sharing one of my go-to recipes today – a creamy chicken and sweetcorn soup that’s unbelievably easy to make and packed with flavour. It’s a family favourite, and I think it’ll become one of yours too!

Why You’ll Love This Recipe

This soup is the perfect blend of comforting and healthy. It’s quick to whip up – ready in under 20 minutes – and uses simple ingredients you probably already have in your pantry. The oats add a lovely creaminess without relying too heavily on cream, and the sweetcorn and carrots give it a touch of natural sweetness. Honestly, it’s a hug in a bowl!

Ingredients

Here’s what you’ll need to make this delicious soup:

• 150 gms Chicken Pieces
• 100 gms Sweetcorn
• 1 small Carrot
• 2 tbsp Oats
• 5 cups Chicken stock
• 1 tbsp Cornstarch
• 1 tbsp low-fat Butter
• ?? tbsp fresh ground Black peppercorns (to taste)
• ?? cup low-fat Cream (to taste)
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chicken – Choosing the Right Cut

I usually use boneless, skinless chicken breast for this recipe – it cooks quickly and stays nice and tender. You could also use chicken thighs if you prefer a richer flavour. About 150 grams is perfect for 4 servings.

Sweetcorn – Fresh, Frozen, or Canned?

Honestly, all three work! Fresh sweetcorn is amazing when in season, but frozen is super convenient and just as nutritious. If you’re using canned, just make sure to drain it well. I usually go for frozen – about 100 grams is a good amount.

Oats – The Secret to Creaminess

This is my little secret for a creamy texture without loads of cream! Rolled oats (old-fashioned oats) work best. They break down a little during cooking and create a lovely, velvety consistency. 2 tablespoons is all you need.

Carrots – Regional Varieties & Sweetness

Any carrot will do, but I find that the smaller, sweeter carrots are particularly nice in this soup. If you’re using larger carrots, you might want to add a tiny pinch of sugar to balance the flavours. One small carrot, diced, is perfect.

Chicken Stock – Homemade vs. Store-Bought

Homemade chicken stock is always best if you have the time, but a good quality store-bought stock works perfectly well. Look for low-sodium options so you can control the saltiness yourself. You’ll need 5 cups for this recipe.

Spices – Black Peppercorns & Flavor Profile

Freshly ground black peppercorns make a huge difference! Don’t skimp on this. I like a generous amount, but adjust to your preference.

Low-Fat Butter & Cream – Balancing Flavor & Health

I use low-fat butter and cream to keep things a little lighter, but you can absolutely use full-fat versions if you prefer. It’s all about finding the balance between flavour and health that works for you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. If you’re using frozen sweetcorn, give it a quick thaw and set it aside.
2. Chop your chicken into roughly 1-inch pieces.
3. In a heavy-bottomed pot, melt the butter over medium heat. Add the chicken and cook until it changes colour – you don’t need to cook it all the way through at this stage.
4. Pour in the chicken stock, add a good pinch of salt and those freshly ground black peppercorns. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is tender – about 10-15 minutes.
5. Take the chicken out of the pot and shred it with two forks. Return the shredded chicken to the pot.
6. Add the sweetcorn, diced carrots, and oats. Simmer for another 5-7 minutes, or until the vegetables are tender.
7. Now for the thickening trick! Mix the cornstarch with a little cold water to create a slurry. Stir this into the soup and cook for a minute or two until it thickens.
8. Finally, stir in the low-fat cream and give it a taste. Adjust the seasoning with salt and pepper as needed.
9. Serve hot, garnished with your favourite fresh herbs – a sprinkle of chopped parsley or coriander is lovely.

Expert Tips

• Don’t overcook the chicken! It will become dry and tough.
• If you want a smoother soup, you can use an immersion blender to partially blend it.
• Taste as you go! Seasoning is key.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or white beans, use vegetable stock instead of chicken stock, and use a plant-based cream alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your chicken stock to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment – Adding a Kick: A pinch of red chilli flakes or a dash of hot sauce will add a lovely warmth. My friend, Priya, loves adding a tiny bit of ginger-garlic paste too!
• Festival Adaptation – Comfort Food for Winter Celebrations: During Diwali, my family loves to add a swirl of ghee (clarified butter) to each bowl for extra richness.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with a crusty bread roll for dipping. A simple side salad adds a nice freshness.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

Is this soup suitable for babies or young children?

Yes, it is! Just make sure the soup has cooled down to a safe temperature and blend it until smooth for younger babies. You might also want to reduce the amount of salt and pepper.

Can I use a different type of grain instead of oats?

You can! Barley or quinoa would also work well, but they’ll change the texture slightly.

How can I make this soup ahead of time?

You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more!

What herbs pair best with this creamy chicken and sweetcorn soup?

Parsley, coriander, chives, and dill all work beautifully.

Can I freeze leftover soup?

Absolutely! It freezes really well. Just make sure to cool it completely before transferring it to a freezer-safe container.