Chicken corn soup is traditionally a summer dish due to the abundance of fresh corn. It is a thick, filling soup and can be served as the main part of a meal. Frozen or canned corn can be used in the recipe instead of fresh corn so it can be served any time of the year.
The recipe comes from a Pennsylvania Dutch cookbook I found years ago at a garage sale. It has no publication date. There are many variations of this wonderful soup recipe on the internet. The Pennsylvania Dutch are famous for many tasty recipes that have become standards in America.
This recipe makes a lot of soup. It will serve 6 easily. Serve it with a salad and hot breads along with a dessert for a full meal. It can be made over a weekend, put in containers and frozen for quick meals later in the week.
Chicken Corn Soup
- 4 lb. chicken (1 plump stewing hen)
- 4 qt. water
- 1 onion, chopped
- 10 ears of corn
- ½ cup of celery, chopped along with leaves
- 2 hard boiled eggs
- Salt and pepper
Joint the chicken and chop the onion. Put the chicken and onion in a large pot or Dutch oven and cover with 4 quarts of cold water. Cover and cook slowly until the chicken is tender, add salt to the broth. Remove the chicken. Cut the meat into 1 inch pieces and return to the broth in the pot. Cut the corn off of the cobs, slice the celery and add both to the pot. Add black pepper to taste, more salt if needed. Cover and continue to simmer.
Make the rivels. Put 1 cup of all-purpose flour, a pinch of salt, 1 whole egg and a little milk in a mixing bowl. Mix well with a fork or your fingers to form small crumbs. Drop the crumbs into the soup along with the chopped hard boiled eggs. Boil for 15 minutes.
The recipe can be cut down. Use almost as much corn as you have chicken, about ½ of that amount in celery and ¼ in onion. For example, 1 cup of chicken, almost 1 cup of corn, ¼ cup of onion, and ½ cup of celery.
If you have leftover cooked chicken it can be used instead of a stewing hen. Remove the skin. Add a teaspoon of dry chicken bouillon per cup of water or use canned chicken broth. You will need to add a tablespoon or so of butter to make up for the lack of chicken fat in the broth.
Some people add some poultry seasoning to this soup.
More onion and celery can be added. I usually do.
Store bought or homemade egg noodles can be used instead of the rivels. Add to the soup and boil until the noodles are tender.