Chicken and corn soup

By the GetYourMacros team · 31 August 2026

A comforting American-style thick soup with tender chicken and sweet corn.

• Time 20 min
• Course First course
• Diet Omnivore
• Cuisine American

Ingredients (1 serving)

• 160 g Chicken breast
• 140 g Canned sweetcorn (drained)
• 100 g Frozen mixed vegetables
• 120 g Potatoes
• Vegetable stock cubes to taste
• 5 ml Extra virgin olive oil
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Peel the potatoes and cut them into small cubes to help them cook faster.
2. In a pot, heat the olive oil and lightly sear the chicken breast until white on all sides.
3. Add the potatoes and the frozen mixed vegetables to the pot, stirring for 2 minutes.
4. Cover the ingredients with 400ml of water and add the vegetable stock cube.
5. Simmer on medium heat for 15 minutes until the potatoes are soft.
6. Drain and rinse the corn, then add it to the soup and cook for another 5 minutes.
7. Remove the chicken, shred it with two forks, and return it to the pot.
8. Season with plenty of black pepper and serve hot.

Tips

• For a creamier texture, mash a few of the potato cubes against the side of the pot.
• Store in an airtight container for up to 2 days; reheat with a splash of water.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Homemade stuffed cappellacci486 kcal · P 29 g · C 51 g · F 20 gTuscan spinach and ricotta gnudi489 kcal · P 30 g · C 38 g · F 25 gPasta puttanesca482 kcal · P 19 g · C 68 g · F 14 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.