Low-Carb Chicken and Corn Soup

Chicken soup is where comfort food and common sense meet, and this version keeps both. A creamy, gently spiced broth carries shredded chicken, sweet pops of corn and tender zucchini, finished with lime and cilantro so it tastes bright rather than heavy. It comes together in one pot in about forty minutes, and most of that is simmering.

A note on the corn: a modest amount, spread across six bowls, keeps this soup genuinely low in carbohydrates while still giving you the sweet, familiar flavor that makes chicken and corn soup itself. Greek yogurt stirred in at the end replaces most of the cream in traditional versions, adding protein and a gentle tang. It is the soup we make at the first sign of a cold, a long day, or a rotisserie chicken that needs a second life.

Rotisserie chicken is the shortcut that works

Poaching chicken from scratch makes a lovely broth, but on a weeknight a rotisserie chicken and good store-bought broth get you ninety percent of the way there in half the time. Shred the meat while the soup simmers and stir it in near the end so it stays tender. If you do poach your own, use the poaching liquid as the broth and count it as a win.

Keeping the yogurt smooth

Greek yogurt curdles if it boils, so it goes in at the very end, off the heat, one spoonful at a time with a little hot broth whisked in first to warm it. The same gentleness applies when reheating leftovers: warm them through, never to a rolling boil, and the broth stays silky.

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium yellow onion, finely diced (about 150 g)
• 2 garlic cloves, minced (about 6 g)
• 1 medium zucchini, diced (about 200 g)
• 4 cups low-sodium chicken broth (950 ml)
• 3 cups cooked shredded chicken (about 450 g)
• 1 1/2 cups corn kernels, fresh or frozen (225 g)
• 1 teaspoon ground cumin (3 g)
• 1/2 teaspoon smoked paprika (1.5 g)
• 1/2 teaspoon kosher salt (3 g), plus more to taste
• 1/4 teaspoon black pepper (0.75 g)
• 1 cup plain Greek yogurt (245 g)
• Juice of 1 lime (about 30 ml), plus wedges to serve
• 1/4 cup chopped fresh cilantro (15 g)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Soften the aromatics. Heat the olive oil in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft and translucent, then stir in the garlic for 30 seconds until fragrant.
2. Build the broth. Add the broth, zucchini, cumin, paprika, salt and pepper. Bring to a boil, then reduce to a steady simmer for 10 minutes, until the zucchini is just tender.
3. Add chicken and corn. Stir in the shredded chicken and corn and simmer for 5 minutes more, until everything is heated through and the corn is sweet and tender.
4. Finish with yogurt and lime. Take the pot off the heat. Whisk a ladle of hot broth into the Greek yogurt in a small bowl, then stir the warmed yogurt back into the soup. Add the lime juice and cilantro, taste for salt, and serve with extra lime wedges.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Keeps for up to 4 days in the fridge. Reheat gently over medium-low heat without boiling to protect the yogurt's texture. The soup freezes well for up to 3 months if you leave the yogurt out and stir it in fresh after thawing and reheating — the texture difference is worth the small effort.

Low-Carb Chicken and Corn Soup

★★★★★ FryDaily kitchen score 4.8/5 — our own editorial rating from testing, not reader reviews.

A cozy, creamy chicken soup that eats like comfort food and stays low-carb.

Yield: 6 servings  ·  Scale: 1x2x3x amounts below are 1x — double or triple for 2x / 3x

Prep15 minutes

Cook25 minutes

Total40 minutes

Servings6 servings

Calories315 kcal

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium yellow onion, finely diced (about 150 g)
• 2 garlic cloves, minced (about 6 g)
• 1 medium zucchini, diced (about 200 g)
• 4 cups low-sodium chicken broth (950 ml)
• 3 cups cooked shredded chicken (about 450 g)
• 1 1/2 cups corn kernels, fresh or frozen (225 g)
• 1 teaspoon ground cumin (3 g)
• 1/2 teaspoon smoked paprika (1.5 g)
• 1/2 teaspoon kosher salt (3 g), plus more to taste
• 1/4 teaspoon black pepper (0.75 g)
• 1 cup plain Greek yogurt (245 g)
• Juice of 1 lime (about 30 ml), plus wedges to serve
• 1/4 cup chopped fresh cilantro (15 g)

Tick ingredients off as you prep — it is the easiest way to never miss one mid-recipe.

Instructions

1. Soften the aromatics. Heat the olive oil in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft and translucent, then stir in the garlic for 30 seconds until fragrant.
2. Build the broth. Add the broth, zucchini, cumin, paprika, salt and pepper. Bring to a boil, then reduce to a steady simmer for 10 minutes, until the zucchini is just tender.
3. Add chicken and corn. Stir in the shredded chicken and corn and simmer for 5 minutes more, until everything is heated through and the corn is sweet and tender.
4. Finish with yogurt and lime. Take the pot off the heat. Whisk a ladle of hot broth into the Greek yogurt in a small bowl, then stir the warmed yogurt back into the soup. Add the lime juice and cilantro, taste for salt, and serve with extra lime wedges.

Calories: 315 kcalProtein: 32 gCarbohydrates: 16 gFat: 13 gSaturated fat: 4 gSodium: 590 mgFiber: 2 gSugar: 7 g

Tested in the FryDaily kitchen, October 2026. Printing? This card is designed to print cleanly on its own.

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