Lemon Basil Chicken and Corn Soup

Ingredients

• •3 chicken thighs, boneless skinless
• •2 cups frozen corn
• •3 cups whole milk
• •1 lemon, juiced and zested
• •1/4 cup fresh basil, torn
• •2 tbsp butter

Directions

1. 1Melt butter in a large pot over medium heat.
2. 2Add chicken thighs and cook 6 minutes per side until cooked through.
3. 3Remove chicken, shred with two forks, and return to pot.
4. 4Add frozen corn and whole milk, bring to a gentle simmer.
5. 5Stir in lemon juice, zest, salt, and pepper to taste.
6. 6Remove from heat, top with fresh basil, and serve hot.

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