Chicken Corn Soup

Soup is, in my opinion, the most comforting of meals. So now that the weather has turned cool, and we have little to do but wait for Peanut to arrive, I can think of nothing but big bowls of steamy, savory soups.

My mother and grandmother and aunt make fantastic chicken corn soups. If they lived closer, I would request a big pot to help us count down the days — and I know they would happily oblige. But since they don’t live nearby — and because every true Pennsylvania mother should have this recipe in her repertoire anyway — I figured it was time make a pot of my own.

While I know my grandma would recommend that I boil a whole chicken and make my own stock, I took a shortcut and used a rotisserie chicken from the supermarket. I did, however, use local sweet corn, which I think makes a noticeable difference. Combined with onions, carrots, celery, potatoes, and egg noodles, this soup definitely says “home” to me.

What dish says “home” to you?

Chicken Corn Soup

(Print this Recipe)

  • 1 whole rotisserie chicken (or 1 whole chicken boiled with 3 quarts water, onions, carrots, celery, thyme, salt, and pepper), skin removed and shredded
  • 1 onion, chopped
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 10 cups low-sodium chicken stock
  • 1 Tbsp thyme
  • salt and pepper to taste
  • 1 lb baby Dutch yellow potatoes, quartered
  • 6 ears sweet corn, kernels removed
  • 1/2 lb egg noodles

In a Dutch oven or large stock pot, saute onions, carrots, and celery with a bit of olive oil over medium heat, about 6 minutes. Add chicken stock, thyme, salt, and pepper; bring to a boil. Add potatoes and corn, reduce to simmer, and cook for 45 minutes. Add shredded chicken and egg noodles; cook for 15 minutes. Add more salt and pepper to taste.

3 thoughts on “Chicken Corn Soup

  1. I cannot wait to make stews and soups…I just need my stove back! Home to me is my mom’s Nine Bean Soup made with a really meaty hambone and cornbread in a cast iron skillet!

  2. Dish that says home is chicken pot pie! But chicken soup is a close second here. And shhh, I also shortcut to the rotisserie chicken too…
    Cathy…who will be frequently checking to read news of the big arrival!

  3. This says home to me as well. I grew up in York, and this was a staple of PA Dutch food. I am something of a student of Amish cooking (real Amish cooking, not that stuff on the Food Network – PA Dutch chicken pot pie does NOT involve a crust!). I watched my mom make it, and picked up a few tips from her. Also, would get it in restaurants, and at church fundraisers (chicken corn soup suppers are as old-school York/Lancaster County as you can get).

    This recipe is a bit different – never seen it before with carrots but I am going to try it next time I make it. That sounds like a great addition. Also, the noodles another shortcut, substituting for rivels?

    Two things I find interesting about it – one of the few soups that includes hard boiled eggs, which is a bit unusual. I don’t know of many other soup recipes that call for hard boiled eggs. And second, it’s by tradition considered a summer soup, as odd as that sounds.

    Finally, I recommend it as baby food. My mom fed it to me when I was eating baby food. Just put it in a blender. Every baby I have seen eat it can’t get enough!

Leave a Reply

Your email address will not be published. Required fields are marked *