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.
- 1 whole chicken
- 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.)
- 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.