Have you ever craved something that’s both comforting and light? Something that’ll warm you up on cold winter nights but won’t weigh you down during spring evenings? Well, I’ve got just the recipe for you – chicken corn soup! This Pennsylvania Dutch classic has been a staple in my kitchen for years, and today I’m gonna share all my secrets with you.
What Makes Chicken Corn Soup So Special?
Before we dive into the cooking process, let’s talk about why this soup deserves a spot in your recipe collection Chicken corn soup is basically comfort in a bowl – it’s hearty, nutritious, and incredibly versatile Plus, it’s one of those recipes that tastes even better the next day (if there’s any left, that is!).
I first tried this soup at my friend’s house in Pennsylvania. Her grandmother had passed down the recipe through generations, and after one spoonful, I understood why. The combination of tender chicken, sweet corn, and rivels (tiny dumplings) was simply magical.
Ingredients You’ll Need
Here’s everything you’ll need to make a delicious pot of chicken corn soup
- 1 whole chicken (about 4 pounds)
- 1 medium onion, chopped
- 4 quarts of water (or chicken broth for extra flavor)
- 1 package (10 ounces) frozen whole kernel corn
- 2 celery ribs, chopped
- 1 cup shredded carrots
- Salt and pepper to taste
- 1 cup all-purpose flour (for rivels)
- 1 large egg
- ¼ cup milk (approximately)
- 2 hard-cooked eggs, chopped (optional but recommended!)
- ¼ cup butter
- 2 cans (14¾ ounces each) cream-style corn (optional)
Step-by-Step Instructions
Step 1: Prepare the Chicken Broth
- Place your chicken and chopped onion in a large stockpot.
- Cover with water (about 4 quarts).
- Bring it slowly to a boil, then reduce the heat.
- Let it simmer until the chicken is tender (approximately 1 hour).
- Remove the chicken and let it cool slightly.
- Take the meat off the bones, discard the skin and bones, and cut the meat into 1-inch pieces.
This homemade broth is what gives the soup its rich flavor base. I sometimes make extra and freeze it for future soups – it’s so much better than store-bought!
Step 2: Prepare the Soup Base
- Return the chicken pieces to the stockpot with the broth.
- Add the corn, celery, and carrots.
- Season with salt and pepper according to your taste.
- Simmer for about 10 minutes until the vegetables start to soften.
Step 3: Make the Rivels (Traditional Dumplings)
This is what makes Pennsylvania Dutch chicken corn soup special!
- In a separate bowl, combine 1 cup flour, 1 egg, and a pinch of salt.
- Mix together and add just enough milk to form small crumbs (about ¼ cup).
- The mixture should be crumbly – not too wet!
Fun fact: Rivels are a traditional Pennsylvania Dutch addition that makes this soup unique. They’re basically tiny dumplings that add wonderful texture to the soup.
Step 4: Finish the Soup
- Drop the rivel mixture into the simmering soup by pinching off small pieces.
- Add the chopped hard-boiled eggs if using.
- If using cream-style corn and butter, add them now and mix well.
- Let everything simmer for about 10-15 minutes until the rivels are cooked through.
- Taste and adjust seasonings as needed.
Variations to Try
One thing I love about chicken corn soup is how adaptable it is. Here are some of my favorite variations:
Creamy Version
Add ½ cup of heavy cream at the very end of cooking for a richer, creamier soup.
Spicy Kick
Add a diced jalapeño or a spoonful of chili crunch for a little heat.
Bacon Lover’s Version
Cook 4-6 slices of chopped bacon until crispy, then add it to the soup with the vegetables. The smoky flavor pairs amazingly with the sweet corn!
Noodle Version
Instead of rivels, you can add 2 cups of uncooked egg noodles during the last 10 minutes of cooking.
Tips for the Best Chicken Corn Soup
After making this soup dozens of times, I’ve picked up a few tricks:
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Use a whole chicken if possible – the bones and dark meat add so much more flavor than just using breast meat.
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Don’t rush the broth – a slow simmer extracts all those delicious flavors.
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Fresh corn is amazing when in season! Just cut it right off the cob and add it in place of frozen.
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The rivels should be small – they expand while cooking, so pinch off tiny bits.
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Let it rest – like many soups, chicken corn soup tastes even better the next day after the flavors have had time to meld together.
Storage and Reheating
This soup makes a big batch (about 12 servings), which is perfect for meal prep or feeding a crowd. To store:
- Refrigerate: Keep in an airtight container for up to 5 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm gently on the stovetop or microwave until heated through.
Serving Suggestions
Chicken corn soup is hearty enough to be a meal on its own, but I like to serve it with:
- Crusty bread or dinner rolls for dipping
- A simple side salad with vinaigrette
- Fresh herbs sprinkled on top (parsley, dill, or celery leaves)
- A dollop of sour cream for extra richness
Nutritional Information
For those keeping track of their intake, here’s the approximate nutritional info per serving (about 1⅓ cups):
- Calories: 201-271 (depending on ingredients used)
- Protein: 18-25g
- Carbohydrates: 14-19g
- Fat: 6-12g
- Sodium: 90-697mg (varies based on salt added)
Why This Recipe Works
What makes this particular chicken corn soup recipe so successful? I think it’s the perfect balance of ingredients. The chicken provides protein and savory depth, while the corn adds natural sweetness. The rivels give it body and make it filling without being heavy.
It’s also incredibly economical. One chicken makes a big pot of soup that can feed a family for multiple meals. And since you can use frozen corn, it’s a great year-round option.
Common Questions About Chicken Corn Soup
Can I use rotisserie chicken to save time?
Absolutely! Just skip the broth-making step and use about 3-4 cups of chopped rotisserie chicken with 4 quarts of good-quality chicken broth instead.
Is this soup gluten-free?
Not as written, since the rivels contain flour. However, you can easily skip the rivels or use a gluten-free flour blend to make them.
Can I make this in a slow cooker?
Yes! Place the chicken, vegetables, and water in a slow cooker and cook on low for 6-8 hours. Remove the chicken, shred it, and return to the pot with the corn. Add the rivels and cook for another 30 minutes on high.
What if I don’t like rivels?
No problem! You can substitute egg noodles, rice, or even small pasta shapes like orzo or stelline.
Can I add other vegetables?
Definitely! Peas, green beans, or diced potatoes would all be delicious additions.
Final Thoughts
Chicken corn soup is more than just a meal – it’s a tradition that brings people together. There’s something magical about serving a steaming bowl of homemade soup that was made with love and care.
I hope you’ll try this recipe and maybe even make it part of your own family traditions. It’s perfect for Sunday dinners, sick days, or anytime you need a bit of comfort in a bowl.
Whether you stick to the traditional recipe or add your own twist, I’m confident that chicken corn soup will become a favorite in your home just like it has in mine.
So grab your biggest pot, gather your ingredients, and get ready to enjoy one of the most comforting soups ever created. Your taste buds (and anyone lucky enough to share your table) will thank you!
Do you have a favorite soup recipe that’s been passed down in your family? I’d love to hear about it in the comments!
Looking for Chicken & Corn in Your Egg Drop?
Everyone loves classic takeout-style egg drop soup, but this particular version is a bit less well-known. While it might be available at some Chinese restaurants, it certainly isn’t as ubiquitous as the standard trio of favorites: wonton, hot and sour, and egg drop soup.
That said, this soup is a Cantonese favorite, especially among Hong Kong-ers. It’s no wonder, as it’s a really souped up (pun intended) version of our beloved egg drop soup.
We interrupt our regularly scheduled programming for a note from Kaitlin: Bill (our dad) is allotted a quota of published dad jokes per month. That was one of them. We apologize in advance for any distress caused.
The added protein boost from chopped chicken and a touch of sweetness with the addition of corn makes it all the more satisfying, and more of a meal in and of itself.
A Truly EASY soup to make
Luckily, if you’re craving chicken corn soup, it’s easy to make. Thousands of folks are regularly enjoying our Egg Drop Soup, and this recipe isn’t really much harder.
There are really just two extra steps:
- The chicken is cut small and velveted with water, cornstarch, and oyster sauce. It cooks directly in the soup. Leaving the chicken slightly frozen will allow you to dice it small!
- Some of the corn is minced to help release its sweetness into the soup, and we also add whole corn kernels for a satisfying bite.
From start to finish, this recipe takes less than 30 minutes to make. Not bad for a pot of soup that could’ve been bubbling on the stove all day.
Which variety of corn you use for this special egg drop soup is a personal preference and depends on what you can find at your local market.
Sweet young corn is my preference, but the season always seems to be early and short. Hence, we usually use regular yellow corn, which is less sweet but has the body and depth of flavor for making a really tasty soup.
Fresh corn is still readily available during the fall season, and if not, frozen corn is a convenient and always-available alternative.
You can also use canned corn, though we find frozen corn to be our preferred second choice if fresh corn isn’t available.
