Lancaster County Chicken Corn Soup

Adrienne Garvey Chicken Corn Soup

Lancaster County Chicken Corn Soup

Prep Time


Cook Time




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.


  • 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


  • 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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