Quarantummy: Chicken corn soup

I love soup.

I once made accidental corn soup. I discovered that I had bought cream corn instead of whole kernel corn, so whatever it was I had planned for dinner went out the window. I remembered that I had boiled shredded chicken in the freezer, so I threw that in a pot with the cream corn, and I don’t remember what else. Surprise soup!

This time, I had various odds and ends in the freezer, leftover ingredients from other dishes. So I threw them together for chicken corn soup!


  • chicken thighs – three pieces
  • frozen corn – about one cup
  • frozen carrots – about one cup
  • frozen spinach – who knows?
  • olive oil – maybe a tablespoon?
  • butter – your guess is as good as mine
  • chicken broth cube – one? two? Up to you!
  • black pepper
  • spices to taste – tarragon or basil should be good.



  1. Heat up olive oil and butter.
  2. Brown chicken pieces on both sides. I kept the pot on high heat and covered it. Then I reduced heat and flipped the pieces, and covered it again.
  3. When you’re happy with the browned pieces, add water, just enough to cover the chicken. Make sure to pierce the chicken pieces so that it gets cooked all the way through. Bring to a simmer.
  4. Check if the chicken is cooked through. Remove a piece from the pot and try to tear off the meat with a fork. If cooked through, you can remove the rest of the meat from the bones. Do this with all the pieces. Don’t worry if you don’t get to remove all the meat from the bones. Return the meat and the bones to the broth. Simmer for about five minutes.
  5. Add carrots, corn and chicken cube. Simmer for about ten minutes.
  6. Add spinach. Simmer for five minutes.
  7. Season with black pepper and your preferred spices.

Serve hot. Works nicely with toasted bread or rice. Also a great way to trick your toddler into eating spinach!

(I’m kidding. He loves vegetables.)

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