Chicken Corn Soup

By Kevin Williams

CHICKEN CORN SOUP: Updated, Feb, 2020:  Homemade chicken corn soup is a staple in Amish kitchens, especially, it seems, in Pennsylvania. I think the traditional probably began because the soup is hearty and contains just very basic ingredients.

Chicken Corn Soup is an Amish country classic.

There are many variations on this traditional Amish classic. Some recipes are spiced with saffron, others are thickened with rivels,and on and on.  Each family seems to have their own recipe variation.  Chicken corn soups are hearty fare during the cold winters and they also show up on the menus of the blustery mud sales held each winter and spring in Lancaster County, Pennsylvania.

Read more about chicken corn soup here.

This recipe of the Amish Cook's appeared in the column way back in 2003.  Enjoy!  You can also try a similiar chicken corn chowder recipe here.

Chicken Corn Soup

 

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Ingredients

• 1 (4- to 5-pound) chicken, cut into 8 pieces
• 2-12 to 3 quarts water, or as needed
• 1 large onion
• 8 to 10 black peppercorns
• 2 teaspoons salt, or to taste
• 10 ears of corn, (or 4 cups frozen corn kernels)
• 3 celery stalks, diced with leaves
• 6 ounces wide egg noodles (or use your own homemade equivalent)
• Freshly ground white pepper
• ⅔ cup finely chopped fresh parsley
• 2 hard-cooked eggs, chopped

Instructions

1. Preheat oven to 375 degrees.
2. Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns and salt. Simmer gently but steadily, partly covered, for about 1-12 hours or until tender.
3. Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup.
4. Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears. Add whole kernels and grated or pureed corn to soup along with celery and noodles. Simmer gently until corn and noodles are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped egg.
5. (This soup freezes well, but do that before adding the noodles).
6. Yield: 4 to 6 bowls of soup

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