Roasted Corn and Chicken Soup

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 1/2 tbsp (23 mL) canola oil
  • 1 cup (250 mL) frozen whole kernel corn
  • 3/4 lb (340 g) boneless, skinless chicken thighs, cut into bite-size chunks
  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 cloves garlic, finely chopped
  • 2 tsp (10 mL) chopped fresh thyme leaves
  • 1/4 tsp (1 mL) ground black pepper
  • 1/4 tsp (1 mL) smoked paprika
  • 1 1/2 cups (375 mL) diced baby red potatoes
  • 1/4 cup (60 mL) sliced green onion, green part only


  1. Cook corn in 1 tbsp heated oil in large non-stick skillet at medium-high heat,until most of corn has some brown roasted parts.
  2. Add chicken and brown well on all sides in remaining heated oil.
  3. Stir in broth,garlic,thyme,pepper,paprika and potatoes. Heat to a boil,stirring occasionally. Reduce heat to low.
  4. Cover and simmer until potatoes are tender and chicken is fully cooked – about 20 minutes,stirring occasionally. Sprinkle with green onions and serve.

Recipe tips

  • Great way to use leftover chicken! Instead of uncooked chicken chunks,add 2 cups (500 mL) diced cooked chicken,at the start of the simmer time.
  • Looking for a higher spice level? Just add your favourite hot sauce,to taste!

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Amount Per Serving
Calories 250
Fat 9 g
Sodium 650 mg
Carbohydrate 20 g
Dietary Fibre 2 g
Protein 22 g
Calcium 2 %DV
  • One serving of vegetables
  • Source of fibre
  • Source of protein

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