Creamy Chicken, Potato & Corn Soup
with Carrots & Fresh Dill
- Milk
- Soy
- Wheat
Ever wonder what happens when you cross chicken soup and corn chowder? Well, we’re pretty sure you’d get something like this: a cozy soup featuring carrots, onion, and chicken—plus potatoes, sweet corn, and tangy crème fraîche for that creamy, chowder vibe you're craving. Chopped fresh dill—a classic herb in chicken soup—is the perfect finishing touch.
Ingredients
1 unit
Onion
6 ounce
Carrots
12 ounce
Potatoes
2 clove
Garlic
1 unit
Cream of Chicken Concentrate
(Contains: Milk, Soy, Wheat)
1 unit
Corn
¼ ounce
Dill
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Chicken Stock Concentrate
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Trim, peel, and dice carrots into 1⁄2-inch pieces. Dice potatoes into 1⁄4-inch pieces. Peel and mince or grate garlic.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, carrots, potatoes, and garlic; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Meanwhile, open package of chicken and drain off any excess liquid. • Add chicken and another drizzle of oil to pot with veggies. Season with salt and pepper. Cook, stirring occasionally, until chicken is browned, 3-5 minutes (it’ll finish cooking in the next step).
• Stir chicken stock concentrate, cream of chicken concentrate, and 3 cups water (5 cups for 4 servings) into pot with chicken and veggies. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until flavors meld, vegetables are tender, and chicken is cooked through, 5-7 minutes. • While soup cooks, drain and rinse corn. Pick and roughly chop fronds from dill. • Add corn to pot; cook until warmed through, 1 minute. Remove from heat. Stir in crème fraîche; taste and season with salt and pepper.
• Divide soup between bowls. Top with as much chopped dill as you like and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, while others loved the depth; many suggest adding extra seasoning or herbs for more flavor 🍲.
- Ease of prep: Quick and easy to make in one pot, though some noted longer cooking times for tender vegetables.
- Suggestions: Consider browning chicken first, adding more corn, and using cornstarch or cream to thicken the broth.
- Leftovers: Many enjoyed leftovers the next day; some found it even better reheated with added ingredients.
- Texture: Several wished for a thicker, creamier consistency; try reducing water or adding a thickener.
- Dill: The fresh dill garnish received mixed reviews; some loved the unique touch, others found it unnecessary.
