Fall, Meats, Soup

Chicken Corn Soup

Chicken corn soup is my go-to when its almost time for dinner and I haven’t prepped anything.  Quick and easy for year-round convenience.


Serves 4 when accompanied by a salad and dessert


  • 2 12.5oz cans chicken, drained
  • 2 15.25ox cans sweet corn, drained
  • 2 14.75oz cans creamed corn
  • 2 tablespoons Chicken Corn Soup Mix
  • 2 tablespoons water
  • 2 tablespoons ghee or butter
  • 2 cups chicken stock, broth, or water
  • 2 eggs, whisked
  • Salt to taste
  • Soy sauce (optional)


  • In a pot on medium heat, add ghee or butter
  • In small bowl, add Chicken Corn Soup Mix and 2 tablespoons of water and stir until it forms a paste
  • Add paste carefully to pot and stir until fragrant (less than a minute)
  • Add all canned items and stir until mixed
  • Add chicken stock, broth, or water
  • Bring to boil then simmer until butter separates from the sauce
  • Stir in whisked eggs
  • Salt to taste
  • When mixture starts to bubble, it is ready
  • Transfer to bowl and serve
  • Garnish with soy sauce (optional)

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