Velvety Chicken Corn Soup

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2 lbs.
• Chicken broth: 8 cups
• Sweet corn kernels: 1 1/2 cups
• Celery: 1 stalk, chopped
• Onion: 1/2, chopped
• Garlic: 2 cloves, minced
• Salt and pepper to taste
• Heavy cream (optional): 1/2 cup

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Season the chicken breasts with salt and pepper. Sear them in a hot skillet until golden brown on both sides.
2. Transfer the chicken to a large pot. Add chicken broth, sweet corn, celery, onion, garlic, salt, and pepper to the pot. Bring to a boil.
3. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it. Return the shredded chicken to the soup.
5. To make the soup velvety, you can use an immersion blender or a regular blender to puree it until smooth.
6. If desired, stir in heavy cream to add richness.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10g
• Protein: 25g
• Carbohydrates: 20g

Dish Characteristics:

• Velvety smooth texture
• Rich and flavorful broth
• Tender chicken and sweet corn
• Perfect for a comforting and nutritious meal

User Comments:

• "This soup is so creamy and delicious! I love the combination of chicken and corn."
• "I've made this soup several times now, and it's always a hit with my family."
• "I usually don't like cream soups, but this one is an exception. It's so flavorful and not overly heavy."

Special Precautions and Tips:

• Be sure to shred the chicken finely for a smoother soup.
• If you don't have an immersion blender, you can puree the soup in batches in a regular blender.
• To make the soup ahead of time, simply prepare it up to step 5 and store it in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat and stir in heavy cream if desired.