Cozy Chicken and Sweetcorn Soup made with whole chicken, carrots, celery, onion, chickpeas, pasta, and spinach—simple, slow-simmered, and deeply comforting.
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I don’t make Chicken and Sweetcorn Soup when I’m in a rush. I make it when I need the day to slow down a little. The first time I cooked it, I remember thinking it would just be dinner. Nothing emotional about it. Just a pot on the stove. But somewhere between skimming the broth and shredding the chicken, something shifted. The house got quiet. The steam fogged up the windows. I kept tasting, adjusting, tasting again. It reminded me of those afternoons growing up when someone would say, “Soup’s on,” and everything else could wait.
There’s something grounding about this chicken and sweetcorn-style soup—the way it simmers without asking much from you. I’ve made it when I was tired, when someone in the house felt off, and once after a long trip when all I wanted was food that didn’t need explaining. Ever notice how certain soups feel like they understand you a little? Yeah. This is one of those.
Why you’ll Love this Chicken and Sweetcorn Soup?
I won’t say this Chicken and Sweetcorn Soup is life-changing. That feels like too much pressure. But I will say it’s dependable in a way that matters. Starting with a whole chicken gives the broth depth you just can’t fake. The chickpeas make it filling enough to count as dinner. The pasta adds comfort—real comfort, not “technically filling” comfort. And the spinach at the end keeps things from feeling too heavy.
What I like most is how flexible it is. You can tweak the spices, forget it on the stove for a few extra minutes, or adjust the thickness depending on your mood. Some days I want it brothy. Other days I want it almost stew-like. This soup doesn’t argue. It just adapts. And honestly, I respect that.
Ingredient Notes
Let’s walk through what goes into this Chicken and Sweetcorn Soup, because the ingredients are simple—but they do matter.
- Whole Chicken: This is the backbone. Bones, skin, everything doing its quiet work. Don’t overthink it—rustic is the point.
- Carrots, Celery, Onion: The classic base. They’re not flashy, but they build flavor slowly and steadily.
- Garlic: A whole head feels dramatic, but once it simmers, it softens and sweetens. Totally worth it.
- Chickpeas: These make the soup hearty without tipping it into heavy territory. They soak up the broth beautifully.
- Paprika (plus a little smoked paprika): Warm, subtle, comforting. Not spicy—just depth.
- Crushed Red Pepper: Optional. Some days I add it, some days I don’t. Depends on the weather.
- Elbow Macaroni: This turns chicken soup into dinner. You can cook it separately, but I usually don’t bother.
- Spinach or Kale: Stirred in at the end for freshness and color. It wilts fast, so don’t hover.
How to Make Chicken and Sweetcorn Soup?
- This isn’t a rush-it-and-eat kind of soup. Start by placing the whole chicken into a large pot and covering it with water. Add the carrots, celery, onion, garlic, and a generous pinch of salt. Bring it to a boil, then lower the heat and let it simmer. Foam will rise. Scoop it off casually—no perfection required. Let it go for an hour or two, filling the kitchen with that unmistakable homemade-broth smell that makes everything feel calmer.
- Once the chicken is cooked, lift it out and let it cool. Let the broth continue to simmer and deepen while you deal with the chicken. When it’s cool enough, remove the skin, pull the meat from the bones, and cut or shred it into bite-sized pieces. It’s a little messy. That’s part of it.
- Strain the broth, wipe out the pot, and start again. Heat the oil, sauté the onion, carrots, and celery until softened, then stir in the paprika and crushed red pepper. Add the chicken and chickpeas, pour in the strained broth, and taste. Adjust salt and pepper. Let it simmer until the vegetables are almost tender.
- Bring the soup back to a boil, add the pasta, and cook until just al dente. Lower the heat, stir in the spinach, and let it wilt. Turn off the heat. Stand there for a second. This part always feels quietly satisfying.
Storage Options
This Chicken and Sweetcorn Soup is one of those soups that gets better after it rests. Store it in the fridge for up to 4 days, and don’t be surprised if day two is your favorite. If you plan to freeze it, do so without the pasta and add fresh pasta when reheating. It freezes well for up to 3 months, which feels like future comfort already handled.
Variations & Substitutions
This soup doesn’t mind a little improvisation.
- Add sweetcorn kernels if you want more sweetness and texture.
- Swap chickpeas for cannellini or white beans.
- Use kale instead of spinach for something sturdier.
- Skip the pasta for a lighter, broth-forward bowl.
- Short on time? Rotisserie chicken and good broth still make a solid version. Not the same—but still good.
What to Serve With Chicken and Sweetcorn Soup?
This soup can stand on its own, but pairing it makes the meal feel complete.
- Crusty bread or warm rolls for dipping.
- A simple green salad if you want balance.
- Grilled cheese when comfort is the goal (no judgment).
- Crackers or flatbread for a little crunch on the side.
FAQ:
Can I make this ahead of time?
Yes—and you probably should. The flavors settle and deepen, which makes leftovers even better.
Do I have to make homemade broth?
No. Homemade adds depth, but store-bought works when energy is low. Both are valid.
What if my soup turns out thicker than expected?
Add a splash of water or broth and adjust seasoning. Soup should meet you where you are, not stress you out.
If you’re craving something warm, steady, and quietly reassuring, this Chicken and Sweetcorn Soup might be exactly what your kitchen needs right now. Make a pot, let it simmer, and tell me—do you like your soup more brothy or extra hearty? I’m honestly curious.
Chicken and Sweetcorn Soup
Ingredients
For the Chicken Broth
- 3 lb whole chicken giblets reserved for another use
- 3 carrots cut into thirds
- 3 celery ribs cut into thirds
- 1 large yellow onion quartered
- 1 head garlic halved crosswise
- Salt to taste
- Water as needed
For the Soup
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 3 carrots peeled and sliced into thick rounds
- 3 celery ribs trimmed and diced
- 1 tablespoon paprika may be supplemented with smoked paprika
- Crushed red pepper to taste
- 2 15 oz cans chickpeas drained
- ½ cup elbow macaroni
- 5 oz baby spinach or Lacinato kale
- Salt and black pepper to taste
Instructions
Prepare the Broth
- Place the whole chicken in a large stockpot and cover with water by approximately 1–2 inches. Add the carrots, celery, onion, garlic, and season generously with salt.
- Bring to a boil, then reduce heat and simmer gently for 1–2 hours, skimming any foam or impurities from the surface as needed.
- Using tongs, carefully remove the chicken from the pot and transfer to a bowl.
- Increase heat slightly and simmer the broth for an additional 20 minutes to reduce and deepen the flavor.
Prepare the Chicken
- Once cool enough to handle, remove and discard the chicken skin. Remove the meat from the bones and shred or cut into bite-sized pieces. Reserve the carcass for another use if desired. Set the meat aside.
Strain the Broth
- Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. Wipe out the stockpot and return it to the stove.
Cook the Soup
- Heat the neutral oil in the stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
- Season with salt, pepper, paprika, and crushed red pepper. Cook for 1 minute, stirring, until fragrant.
- Add the shredded chicken and chickpeas to the pot. Pour in the prepared broth, ensuring all ingredients are fully submerged. Add additional water if necessary. Taste and adjust seasoning.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the carrots are nearly fork-tender.
Finish the Soup
- Bring the soup back to a boil and add the elbow macaroni. Cook for 8–10 minutes, or until pasta is al dente.
- Reduce heat to low and stir in the spinach or kale. Simmer for 3–4 minutes, until wilted. Remove from heat.
- Ladle the soup into bowls and serve warm.
Notes
