Recipes >
Lancaster County Chicken Corn Soup
Ingredients
- 1 whole chicken
- Water
- Chicken stock
- 1 -2 eggs
- As much sweet corn as you want (2-3 bags is a good place to start)
- Thin noodles, optional (If you can find a homemade type noodle, they’re best. If you can’t find them, small egg noodles will work, too.)
- Salt
- Pepper
Homemade chicken corn soup may do the trick when you are looking for comfort food. See how this Lancaster County mom-of-two does it.
Click here for Adrienne Garvey's perspective.
Foodie Byte: This soup freezes well so you get that homegrown corn taste any time of the year.
Preparation
- Cook chicken in slow cooker with plenty of water. I usually fill mine 3/4 of the way full. I also often will cook the chicken overnight.
- Pick all the meat, light and dark, off the bones.
- Strain broth from slow cooker into a stock pot.
- Add water to broth. Don’t add too much or you’ll lose the flavor. If you accidentally do add too much water you can balance it out with the chicken stock.
- Add chicken and corn.
- Bring to boil.
- Drop in whole, uncooked egg(s) (in the shell). You’re basically going to hard boil these in the broth.
- Allow mixture to cook for 5-10 minutes.
- Remove egg(s). Shell and dice them. Return them to soup.
- Add noodles until cooked al dente.
- Taste and season with salt and pepper as needed.
Related Items
