Creamy Chicken and Corn Soup with Bacon
User Reviews
5
Creamy Chicken and Corn Soup with Bacon
Description
Creamy Chicken and Corn Soup with Bacon combines cooked shredded chicken and fire-roasted corn with sautéed onions, garlic, and carrots simmered in chicken stock, then enriched with milk and fresh kale. The soup offers a smooth and creamy texture balanced by hearty, tender vegetables. Bacon is cooked crisp and then sprinkled over the finished soup to add a smoky, crunchy contrast to the creamy base. The carrots are sliced thin to soften quickly without losing their texture. Salt and pepper season the soup, and it can be thickened with gluten-free flour whisked into the milk if a denser consistency is desired.
The method involves rendering bacon fat for sautéing the vegetables, which deepens flavor. The soup simmers briefly to cook carrots tender, then the chicken, corn, kale, and milk are added just before serving to keep the greens vibrant and the flavors fresh.
This soup works well as a warm, hearty lunch or light dinner and pairs nicely with crusty bread or a simple green salad. The smoky bacon topping complements the sweetness of the corn and the mildness of the creamy broth.
Ingredients
- 4 pieces Bacon
- 1 onion chopped small
- 2 carrot sliced thin
- 3 garlic cloves, chopped
- 2 cups corn fire roasted, thawed
- 3 cups chicken stock Kitchen Basics brand
- 2 cups chicken cooked, shredded
- 1 cup milk 2%
- 2 cups kale chopped
- 1 teaspoon kosher salt
- ½ tsp black pepper
Instructions
- Heat a dutch oven over medium high heat and cook bacon until it is crispy. Remove to a paper towel to drain.
- Leave 1-2 tablespoon bacon grease in the pan and add chopped onion, carrots and garlic. Saute for about 5 minutes until onions start to get translucent. Your carrots will have to be thinly sliced in order to cook through.
- Add chicken stock to pan and bring to a boil. Reduce to simmer and cook just until carrots are tender. Add chicken, corn, kale and milk.
- Top with bacon and serve. If you prefer a thicker soup you can whisk a tablespoon of gluten free flour into the milk before you add it to soup. Salt and pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 958mg | 40% |
| Potassium | 895mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 8820IU | 176% |
| Vitamin C | 48.6mg | 54% |
| Calcium | 154mg | 15% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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