Description
This chicken, sweet corn and tomato soup marries the best part of late summer produce in a comforting and easy, gluten-free meal, perfect for a back-to-school dinner.
Ingredients
Units
Scale
- 1 tablespoon unsalted butter
- 1 cup onion, diced into 1/2-inch pieces
- 1 cup celery, diced into 1/2-inch pieces
- 3 cups chicken broth
- 1 pound chicken breasts (about 2 filets)
- 1 bay leaf
- 1 1/2 cups tomatoes, diced into 3/4-inch pieces
- 1 1/2 cups (12-ounces) fresh or frozen sweet corn (if using frozen corn, allow to thaw before cooking)
- 1 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more, to taste
- 1/2 cup fresh parsley, chopped
Instructions
STOVETOP INSTRUCTIONS
- Melt butter in a heavy-bottomed pot over medium heat. When butter is melted, add onions and celery. Cook onions and celery, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the broth, chicken breasts and bay leaf. Bring the soup to a boil, then reduce heat to low, cover the pot and simmer until the chicken is cooked through, about 30 minutes.
- Remove the bay leaf and the chicken, then shred chicken breasts and return chicken to the pot.
- Stir in tomatoes, corn and milk. Return soup to a simmer and cook for 5 minutes, stirring occasionally.
- Add freshly ground black pepper and salt, to taste. Garnish with fresh parsley and serve hot with a side of crusty bread.
INSTANT POT (PRESSURE COOKER) INSTRUCTIONS
- Turn the Instant Pot to "sauté" mode. Add the butter, onions and celery and cook until the onions are translucent, about 5 minutes.
- Pour the broth, chicken breasts and bay leaf into the inner pot with the onions and celery. Cover and turn the valve on the lid to "sealing" and pressure cook on "high" for 10 minutes, then quick release the valve.
- Remove the bay leaf and the chicken, then shred chicken breasts and return chicken to the pot.
- Stir in tomatoes, corn and milk. Turn the Instant Pot on "sauté" mode again to simmer the soup for 5 minutes, stirring occasionally.
- Add freshly ground black pepper and salt, to taste. Garnish with fresh parsley and serve hot with a side of crusty bread.
