This chicken, sweetcorn, and spinach soup combines shredded chicken, sweetcorn, and baby spinach in a light, flavourful broth. Simple ingredients come together to create a nourishing one-pot meal that’s packed with protein, vegetables, and comforting flavours.

Why this recipe works

➡️ Chicken provides protein and several essential nutrients. Chicken is naturally rich in protein and also provides nutrients such as niacin (vitamin B3) and vitamin B6. These help the body release energy from food and support normal nervous system function.

➡️ Sweetcorn provides carbohydrates and fibre. Carbohydrates are the body’s preferred source of energy, particularly for the brain and muscles. Sweetcorn also contributes fibre, which supports digestive health and helps feed beneficial gut bacteria.

➡️ Baby spinach is packed with vitamins and minerals. Spinach provides folate, vitamin K, and iron. Folate supports healthy cell growth and DNA synthesis. Vitamin K plays an important role in bone health and normal blood clotting, and iron helps transport oxygen around the body.

➡️ Soup can help increase vegetable intake. Adding vegetables to soups is a simple and practical way to incorporate more nutrients, fibre, and variety into meals, especially for those who struggle to eat enough vegetables throughout the day.

➡️ The broth contributes to hydration. Foods with a high water content, such as soups, can contribute towards your daily fluid intake alongside providing nourishment and flavour.

➡️ A one-pot meal made from everyday ingredients. Using simple ingredients such as chicken, sweetcorn, spinach, and stock creates a comforting and nourishing meal without requiring expensive ingredients or lengthy preparation.

Easy Chicken, Sweetcorn & Baby Spinach Soup

A light yet comforting soup made with shredded chicken, sweetcorn, carrots, and baby spinach simmered in a flavourful broth. Packed with protein and vegetables, this nourishing one-pot meal is simple to make and satisfying any time of year.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4 serving

Course: Soup

Cuisine: British

Ingredients Equipment Method

Ingredients

  

• 2 tbsp extra virgin olive oil
• 1 medium onion finely diced
• 2 garlic cloves finely minced
• 2 medium carrots diced
• 1 celery stick finely sliced
• 400 g chicken breast diced or shredded cooked chicken
• 1 tbsp plain flour
• 1.5 litres chicken stock
• 200 g sweetcorn fresh, frozen, or tinned and drained
• 100 g baby spinach fresh or frozen
• 150 ml milk
• 100 ml double cream
• Freshly ground black pepper to taste
• Small handful fresh parsley finely chopped

Equipment

• Large saucepan or soup pot
• chopping board
• Sharp knife
• Measuring jug
• Wooden spoon
• Measuring spoons
• Two forks (for shredding the chicken, if using cooked chicken)
• Soup bowls for serving

Method

 

1. Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until softened.
2. Stir in the garlic and cook for a further minute until fragrant.
3. Add the chicken to the pan and cook for 3–4 minutes until lightly coloured.
4. Sprinkle over the flour and stir well to coat the vegetables and chicken. Cook for 1 minute, stirring continuously.
5. Gradually pour in the chicken stock, stirring as you go to prevent any lumps from forming.
6. Add the sweetcorn and bring the soup to a gentle simmer. Cover and cook for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Stir in the milk and double cream and heat gently for 2–3 minutes. Avoid boiling at this stage to prevent the dairy from splitting.
8. Add the baby spinach and stir until wilted.
9. Season with freshly ground black pepper and stir through the chopped parsley.
10. Ladle into bowls and serve warm, with wholegrain bread on the side if desired.