Spelt creamy chicken and sweetcorn soup is a stovetop soup that thickens with spelt flour instead of a heavy cream base alone. The broth stays light, but it still feels rich enough for a weeknight dinner.
Spelt flour works well here because it browns gently and thickens without turning gluey. The texture stays smooth, and the soup coats the back of a spoon rather than sitting like paste.
The steps stay clear and forgiving. You saute the vegetables, cook the chicken through, build a quick roux, then let everything simmer together.
One thing to watch: add the flour off high heat and stir it constantly for a minute before pouring in the stock. Skip that step and you’ll end up with small flour lumps that never fully smooth out.
This is a good one to make ahead for a family dinner or a casual lunch with bread on the side.
Why You’ll Love This Recipe
- Spelt flour thickens the broth without a heavy, pasty texture
- One pot handles the whole soup from start to finish
- Chicken and corn make it filling enough for dinner
- Base reheats well for easy lunches through the week
Ingredient Notes
- spelt flour: Thickens the broth with a light, slightly nutty edge. All-purpose flour works as a substitute, though the flavor stays plainer.
- chicken breast: Dice into even 2 cm pieces so it cooks through at the same rate. Chicken thighs work too and add more richness.
- sweetcorn: Fresh or frozen kernels give the best bite. Canned corn works in a pinch but turns softer once simmered.
- heavy cream: Added at the end for a smooth finish. Whole milk alone works if you want a lighter soup.
- chicken stock: Use a low-sodium stock so you can control the salt level as the soup reduces slightly.
Spelt Chicken and Sweetcorn Soup: Creamy and Simple
Description
This soup gets its light body from a spelt flour roux instead of extra cream, so the broth stays smooth without feeling heavy. Diced chicken and sweet corn keep every spoonful filling.
Ingredients
Soup Base
To Finish
Instructions
- Heat the olive oil and butter in a 24 cm / 5-quart Dutch oven over medium heat until the butter melts.
- Add the onion, carrot, and celery. Cook for 5 minutes, stirring often, until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the diced chicken and cook for 4 to 5 minutes, stirring, until the outside turns opaque.
- Sprinkle the spelt flour over the chicken and vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken stock while whisking to prevent lumps. Bring the soup to a gentle simmer.
- Add the thyme, salt, and pepper. Simmer for 12 to 15 minutes, until the chicken reaches 165 F / 74 C internal.
- Stir in the sweetcorn and cook for 3 to 4 minutes until heated through.
- Reduce the heat to low and stir in the cream and milk. Warm gently for 2 to 3 minutes without letting it boil.
- Taste and adjust the salt. Ladle into bowls and garnish with chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 866kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 14g70%
- Cholesterol 121mg41%
- Sodium 820mg35%
- Potassium 503mg15%
- Total Carbohydrate 26g9%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 36g72%
- Vitamin A 400 IU
- Vitamin C 5 mg
- Calcium 55 mg
- Iron 1 mg
- Vitamin D 10 IU
- Vitamin E 1 mg
- Vitamin K 5 mcg
- Thiamin 0.1 mg
- Riboflavin 0.15 mg
- Niacin 10 mg
- Vitamin B6 0.6 mg
- Folate 20 mcg
- Vitamin B12 0.5 mcg
- Phosphorus 248 mg
- Magnesium 56 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cook the flour fully before adding stock to avoid a raw, pasty taste.
- Keep the heat low once cream goes in to stop it from splitting.
- Cut chicken into even pieces so nothing overcooks or stays underdone.
- Use a low-sodium stock so the seasoning stays adjustable at the end.
