Chicken & Corn Soup


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This Pennsylvania Dutch soup recipe is perfect for a cold evening.

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Serving Size / Yield

10-12 servings


  • 1 lg. onion, chopped
  • 3-4 ribs celery, thinly sliced
  • 2-3 carrots, thinly sliced
  • 6 ears fresh corn
  • 2-3 C. chicken, cooked and diced
  • salt and pepper, to taste
  • 1/2 tsp. thyme
  • 4 qt. homemade chicken stock
  • 2 hard-cooked eggs, chopped

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Warm chicken stock.  Add seasonings and prepared vegetables, except corn.  Cook for 30-45 minutes to blend flavors and soften vegetables.  While soup cooks, blanch corn for 5 minutes in boiling water and cut kernels from cobs.  Set aside.  Add corn kernels and chicken.  Adjust seasonings. Simmer until ready to serve.  Garnish soup with hard-cooked eggs.

Serve with: Whole Wheat Oat Bread

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