Creamy Chicken and Corn Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Chicken breast

1 pound, boneless and skinless

Chicken broth

4 cups

Sweet corn

2 cups, fresh or frozen

Heavy cream

1 cup

Salt

to taste

Pepper

to taste

Fresh herbs (parsley or thyme)

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
3. Add the chicken breast to the pot and cook until no longer pink in the center, about 10 minutes. Ensure the chicken is cooked through.
4. Pour in the chicken broth and add the sweet corn, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
5. Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the heavy cream and continue to cook for an additional 5 minutes, allowing the soup to thicken slightly.
7. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve the soup hot, garnished with freshly chopped herbs for a burst of flavor.