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Spelt Chicken and Sweetcorn Soup: Creamy and Simple

Overhead bowl of creamy chicken and sweetcorn soup with visible corn kernels, parsley flecks, and cracked pepper

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
Wooden spoon stirring diced chicken and a pale spelt flour roux in a Dutch oven with corn kernels nearby

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.
Hands wrapped around a warm soup bowl beside crusty bread and a linen napkin on a wooden table
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 165  F
Servings: 4
Estimated Cost: 2.50
Calories: 866
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains gluten, High Protein
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
  • 1 tbsp olive oil
  • 30 g unsalted butter
  • 1 yellow onion (medium; diced)
  • 1 carrot (medium; diced)
  • 1 celery stalk (diced)
  • 2 cloves garlic (minced)
  • 400 g chicken breast (diced into 2 cm pieces)
  • 30 g spelt flour
  • 1 liter chicken stock (/ 4 cups; low-sodium)
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper
    • To Finish
  • 300 g sweetcorn kernels (fresh or frozen, thawed)
  • 120 ml heavy cream
  • 120 ml whole milk
  • 2 tbsp fresh parsley (chopped, for garnish)
Instructions
  1. 1
    Heat the olive oil and butter in a 24 cm / 5-quart Dutch oven over medium heat until the butter melts.
  2. 2
    Add the onion, carrot, and celery. Cook for 5 minutes, stirring often, until softened.
  3. 3
    Add the garlic and cook for 30 seconds until fragrant.
  4. 4
    Add the diced chicken and cook for 4 to 5 minutes, stirring, until the outside turns opaque.
  5. 5
    Sprinkle the spelt flour over the chicken and vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
  6. 6
    Slowly pour in the chicken stock while whisking to prevent lumps. Bring the soup to a gentle simmer.
  7. 7
    Add the thyme, salt, and pepper. Simmer for 12 to 15 minutes, until the chicken reaches 165 F / 74 C internal.
  8. 8
    Stir in the sweetcorn and cook for 3 to 4 minutes until heated through.
  9. 9
    Reduce the heat to low and stir in the cream and milk. Warm gently for 2 to 3 minutes without letting it boil.
  10. 10
    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.
Keywords: spelt chicken soup, creamy chicken sweetcorn soup, spelt flour soup, chicken corn soup, spelt soup recipe

Equipment

  • 24 cm / 5-quart Dutch oven
  • wooden spoon
  • chef's knife
  • cutting board
  • ladle
  • instant-read thermometer

Tips

  • Whisk the spelt flour into the melted butter over low heat to avoid lumps forming in the broth.
  • Dice the chicken breast into even 2 cm pieces so every piece cooks through at the same time.
  • Use fresh or frozen sweetcorn kernels, thawed first, for a sweeter bite than canned corn.
  • Simmer the soup gently after adding the cream, since boiling can cause the dairy to split.
  • Cool the soup fully before storing to keep the texture smooth once reheated.

Variations

  • Swap chicken breast for chicken thighs for a richer, slightly fattier soup with deeper flavor.
  • Add cooked pearled spelt grains for extra chew and a heartier, more filling bowl.
  • Stir in chopped cooked bacon for a smoky note that pairs well with the sweet corn.

Storage and Reheating

Store the soup in an airtight container in the fridge for 3 to 4 days. Reheat it on the stovetop over low heat, stirring often, for 5 to 6 minutes until steaming, and add a splash of milk if it has thickened too much.

You can freeze this soup for up to 2 months, but leave the cream out until after reheating. Dairy can separate when frozen and thawed, so stir it in fresh once the base is hot again.

Serving Suggestions

Serve this soup with a thick slice of crusty spelt bread for dipping into the broth. A simple green salad on the side keeps the meal balanced without extra work.

For a family dinner, ladle it into wide bowls and set out extra cracked pepper and chopped parsley at the table. Leftovers pack well for a lunch the next day.

Read it online: https://greatbritishspeltrecipes.com/recipe/creamy-spelt-chicken-sweetcorn-soup/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!