Chicken Corn Soup
  • 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
  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
Recipe by Amish 365 at