Lancaster County Chicken Corn Soup

Adrienne Garvey Chicken Corn Soup

Lancaster County Chicken Corn Soup

Prep Time

 

Cook Time

 

Serves

 

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.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC