So yesterday I made sweetcorn soup with a sprinkle of chicken, and it’s bland what can I add to make it taste better ?

[Kittenswhiskers]

It had celery sticks, onion garlic carrots
sweetcorn
stock cubes

then only a bit of chciken as I thought if I roasted a very big chicken the day before
I’d have plenty to add to the soup
But everyone just ate more chicken, so only a small amount of chicken went into the soup

Another stock cube / salt and pepper

Add a kick of chilli. Sprinkle spring onions on the top.

Did you saute the onions in butter first or just boil it all up?

squeeze of lemon and some parsley/other herb.
Salt and pepper.

Use the leaves from celery chopped up in soup too.

spoon of yoghurt or other dairy.

Coconut milk, chilli flakes and chopped spring onions.

Cooked bacon with thyme

Miso, marmite

soy sauce, chilli and more seasoning

Salt
Soy sauce

Double cream and lots of black pepper.

Ginger and soy sauce

Is it under seasoned? Salt and pepper makes a big difference. Try adding some dried mixed herbs. Stock cube may help.

Depending if it was creamy soup or more broth based.

Creamy - fry some bacon, seasoning
Broth based soy sauce, seasame oil (just a few drops)

Tarragon if a creamy soup and bacon as PP suggested.

If you wish for a more Chinese-style soup then soy sauce, a dash of chilli and a beaten egg dropped in it and swirled through it to make egg drop soup. (My total favourite.... mmmmm..... )

Chillies and coriander. Bit more garlic wouldn't hurt. Cream and season some of the corn before adding it to the onions, carrot and celery, then add in some milk for a creamier soup.

Soy sauce.

The answer to almost every food that needs a boost is “add lemon juice and salt, taste again”.

After that, think what kind of flavour you want - hot and sour? even more lemon and some chilli oil; warming? a tin of butter beans, some thyme; a chowder? finely diced potato, some cream, a light grating of nutmeg and splash of white wine vinegar.

Fresh red sliced chili peppers. Without the seeds if you don't like it too hot. Spring onions sliced and fried for sprinkling on the top.

White pepper and salt

Did you use the chicken carcass to make stock for the soup? It can make a big difference.
Otherwise, bacon.... added at the beginning,finely chopped and sautéed with the onion, or grilled until crisp, crumbled into small pieces and scattered over the soup at the end of cooking.

Soy sauce, another stock cube and some fish sauce. And my personal standby- Aleppo pepper. Or if you’re less pretentious than me, some chilli flakes.

I would just add tomato puree and whizz it up into a veg soup, add dollop of cream before serving.

Up the seasoning, especially the salt.
I find stock cubes just don't give anything like the flavour of home made stock from the carcass, I always boil it up for 3 hours or more with the usual onion, celery, carrot, bay leaves etc, gives such a great flavour it wouldn't matter if you only had a tiny bit of cooked chicken to go in it.
Plus when making the soup always saute the veg in butter first.

Yes I sauted them them first the onions garlic and even the carrots etc

When making chicken soup do most people boil the chicken Caracas ?

I’ve ham made static that way but it’s full of gelatine ?
so I’m not sure if that’s healthy or not

I’m trying to lose a stone