My oldest daughter LOVES soup. Her favorites are cream of crab and chicken corn soup. She has been BEGGING me to make chicken corn soup for weeks now. So, I wanted to figure out an easy way to prepare the soup without slaving over the stove for hours. There are a gazillion recipes online for chicken corn soup, but I decided to "wing" it and it turned out PERFECTO! I am posting the recipe here so that I can refer to it again and again and again. Here is what I came up with:
2 - 32 oz. Cans chicken broth
2-4 Cups water
2 lbs. chicken breast
6 Hard boiled eggs
3/4 Bag of egg noodles (any variety)
Bag of frozen corn shucked off the cob from your summer garden (or a bag of store- bought frozen corn works too)
Salt, Pepper, Celery seed, Parsely flakes
Diced celery (as much as you want)
Diced onions (as much as you want)
*Note - I eliminated the celery and onions because my daughter will gag if she finds them in the soup
*Tip - Cook your chicken ahead of time in your crock-pot on low cook. This way, the chicken will easily fall apart in your broth.
Place chicken broth, cooked chicken, noodles and frozen corn into a large soup pot. Add 2-4 cups of water. Add your salt, pepper, celery seed, parsley flakes, diced celery and onion to the broth. Bring to a boil.
Add your diced hard boiled eggs to the soup.
Cover and simmer.
Wa la! Chicken corn soup in under 30 minutes!
You can modify this recipe as you like. Some people like thick soup, so add less water, etc.
The Amish and PA Dutch are known for making this the most popular soup in Pennsylvania. Chicken corn soup can be found at every Fall Festival, church event and is usually the soup du jour at many of the local diners.
CL's Chicken Corn Soup
The girls enjoy a bowl of chicken corn soup outside on the front porch on this warm September day.
Life's Little Words of Wisdom: Let your eating be guided more by health than by appetite.