Lancaster County Chicken Corn Soup

Adrienne Garvey Chicken Corn Soup

Lancaster County Chicken Corn Soup

Prep Time

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Cook Time

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Serves

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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.


This soup freezes well so you get that homegrown corn taste any time of the year.

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

Preparation

  • 1 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.
  • 2 Pick all the meat, light and dark, off the bones.
  • 3 Strain broth from slow cooker into a stock pot.
  • 4 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.
  • 5 Add chicken and corn.
  • 6 Bring to boil.
  • 7 Drop in whole, uncooked egg(s) (in the shell). You’re basically going to hard boil these in the broth.
  • 8 Allow mixture to cook for 5-10 minutes.
  • 9 Remove egg(s). Shell and dice them. Return them to soup.
  • 10 Add noodles until cooked al dente.
  • 11 Taste and season with salt and pepper as needed.

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