Chicken and Creamed Corn Soup

Who can resist this favourite! And with 20 min cooking time it is the perfect soup to whip up whenever you need that warm and comforting feeling that only soup can deliver!

Entree Lactose Free
Difficulty: Easy
Servings: 4
Preparation time: 15 minutes
Cooktime: 20 minutes


  • 200g cooked chicken
  • 20ml olive oil
  • 50g onions, peeled and finely chopped
  • 50g celery, trimmed and finely chopped
  • 50g leek, washed and finely chopped
  • 50g carrots, peeled and finely chopped
  • 1tsp (5g) crushed garlic
  • 30g plain flour
  • 600ml chicken stock, hot
  • 250g canned creamed corn
  • Salt and pepper


  1. Shred the cooked chicken and set aside.
  2. Heat the oil in a large saucepan over medium heat. Add onion, celery, leek, carrot and garlic. Cook for 5 to 7 minutes until softened.
  3. Stir in the flour, reduce the heat to low and cook for a further minute, continuing to stir. Be careful not to let this stick or burn at this stage.
  4. Gradually stir in the chicken stock, making sure that there are no flour lumps. Bring to the boil.
  5. Add the shredded chicken and creamed corn and bring back to the boil. Reduce heat and cook for a further 10 minutes on low heat.
  6. Season with salt and pepper to taste.
  7. Reheat to boiling before serving.
Handy Tips
Garnish with cooked bacon bits, finely chopped parsley or toasted croutons, if desired.
Substitute plain flour with a gluten free flour for this dish to make suitable for a Gluten Free (GF)
dietary option. Check to confirm the creamed corn used does not contain gluten.
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