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Crock Pot Chicken Corn Soup

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Crock Pot Chicken Corn Soup is a warm, hearty, and comforting slow-cooked meal filled with tender chicken, sweet corn, and aromatic vegetables in a flavorful broth. It’s a perfect one-pot dish for busy days or cozy nights.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 cups frozen or canned sweet corn
  • 6 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • 1/2 cup heavy cream or half-and-half (optional, for creamy texture)
  • 2 cups egg noodles or 2 medium potatoes, diced (optional)

Instructions

  1. Place chicken, corn, carrots, celery, onion, and garlic into the crock pot.
  2. Add chicken broth, bay leaf, salt, pepper, and thyme.
  3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked and vegetables are tender.
  4. Remove chicken, shred with two forks, and return to crock pot.
  5. If using, stir in heavy cream or half-and-half and cook an additional 15–20 minutes.
  6. If adding noodles or diced potatoes, add during the last 30–45 minutes of cooking.
  7. Taste and adjust seasoning. Discard bay leaf.
  8. Garnish with chopped parsley before serving, if desired.

Notes

  • Rotisserie chicken can be used—add in the last hour of cooking.
  • To thicken soup, mash some of the vegetables or blend a portion of the soup.
  • Use gluten-free pasta for a gluten-free version.
  • For extra richness, stir in shredded cheese before serving.
  • Great for freezing—cool fully before storing in freezer-safe containers.

Nutrition

Find it online: https://thefamilycooking.com/crock-pot-chicken-corn-soup/