Chicken soup with potato and corn is simple comfort with a little natural sweetness. Tender chicken makes the broth savory, potato gives every spoonful substance, and corn adds bright color and juicy texture.

A few vegetables and herbs round everything out without turning dinner into a long project. It is warm, filling, and easy enough for a normal evening.

Ingredients

The ingredients join the saucepan in stages so nothing becomes overly soft. Preparation takes about 15 minutes, then gentle heat handles most of the work. You will need:

- 450 g skinless chicken thigh fillets

- 500 g potatoes, cut into 2 cm cubes

- 1 1/2 cups corn kernels

- 1 medium carrot, diced

- 1 medium yellow onion, diced

- 2 celery stalks, diced

- 3 garlic cloves, finely chopped

- 6 cups low-sodium chicken broth

- 1 tablespoon olive oil

- 1 teaspoon dried thyme

- 1 bay leaf

- 1/2 teaspoon sea salt

- 1/4 teaspoon black pepper

- 2 tablespoons fresh lemon juice

- 3 tablespoons chopped fresh parsley

- 2 green onions, thinly sliced

This makes four generous servings.

Steps

1. Warm the olive oil in a large, deep saucepan over medium heat. Add the onion, carrot, and celery, and cook for about 5 minutes until they begin to soften. Add the garlic and thyme, then stir for another 30 seconds until fragrant.

2. Add the chicken, potatoes, broth, bay leaf, sea salt, and black pepper. Keep the fillets whole at this stage, since pulling them apart later gives natural bite-sized pieces. Bring to a gentle boil, then reduce the heat and simmer for about 18 minutes, keeping the bubbling calm so the chicken stays tender and the potatoes soften without falling apart.

3. Lift the chicken onto a clean plate and pull it into bite-sized pieces with two forks. Return it to the saucepan, add the corn, and simmer for another 5 to 7 minutes, until the corn is tender and the potatoes are easily pierced with a fork. The chicken should reach an internal temperature of 74°C.

4. Remove the bay leaf. Stir in the lemon juice and half of the parsley, then taste the broth and adjust the seasoning if needed. Divide the soup among four bowls, finish with the green onions and remaining parsley, and serve warm.

Make Every Spoonful Better

Chicken thigh fillets suit soup because they stay tender during simmering and add plenty of savory flavor. If your fillets are particularly small, check them a few minutes earlier and remove them once cooked through while the potatoes keep simmering.

All-purpose or waxy potatoes become tender while generally keeping their shape, while floury varieties soften faster and give a thicker broth. Whatever the variety, keep the cubes similar in size so they cook evenly. For a thicker soup, mash a few cooked cubes against the side of the saucepan and stir them in.

Corn needs far less cooking than potatoes, which is why it goes in near the end and stays juicy and sweet. Fresh corn is excellent when available, but frozen kernels can go straight from the freezer; allow an extra minute or two for the soup to return to a simmer. For a deeper flavor, toast the kernels in a dry pan for about 3 minutes first.

The broth should taste savory but light enough for the sweetness of corn and potato to come through. Lemon juice goes in at the end because its freshness is more noticeable when it has not simmered for long. Broth varies considerably between brands, so taste before adding more salt.

The soup is also forgiving when the vegetable drawer needs attention. Add 1 cup frozen peas during the final 3 minutes, or stir in 2 cups baby spinach just before serving. Diced zucchini works well too; add it with the corn so it stays tender without disappearing into the broth.

Lykkers, this soup also makes a good lunch the next day. Refrigerate leftovers in a covered container and reheat them gently, adding a splash of broth if the potatoes have thickened it.