Amish Country Chicken Corn Soup
A simple, comforting soup of chicken, sweet corn, and hard-boiled egg noodles, served at Pennsylvania Dutch fire company suppers and family tables.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12
- carbs
- 28
- protein
- 22
- calories
- 310
Instructions
- 1
Gently simmer the chicken in water with the onion. Cook until fully done, about 45 minutes.
- 2
Take out the chicken and shred the meat. Save the broth in the pot.
- 3
Add the corn cobs to the broth and simmer for 10 minutes. Remove and discard the cobs.
- 4
Add the corn kernels and egg noodles to the broth. Simmer until the noodles are tender, about 10 minutes.
- 5
Stir the shredded chicken back into the soup.
- 6
Season the soup with salt and pepper.
- 7
Stir in the chopped hard-boiled egg and parsley right before serving.
Chef's tips
Use fresh sweet corn cut straight off the cob in summer for the best flavor. Simmering the cobs in the broth adds deep sweetness, and hard-boiled eggs give it a traditional Pennsylvania Dutch touch.
Storage
Refrigerate for up to 4 days.
Reheating
Reheat gently on the stovetop, adding a little water or broth if it has thickened.
Common mistakes to avoid
- •Cooking the noodles too long until they become mushy
- •Skipping the corn cobs, which add rich sweetness to the broth
Serving suggestions
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