Pap Stoner's Chicken Corn Soup

Pap Stoner's Chicken Corn Soup Recipe

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Erma Magnussen


This is my Pap's famous soup that he always added his dirty sock and the neighbor's black cat too! Whatever the case may be, it was always delicious!

This soup for us was notoriously made during the winter during hunting season, thus the dried veggies in the ingredients. However, fresh is always better and I encourage you to exchange the dried for fresh whenever you can!


★★★★★ 1 vote



  • 1 whole
    1 whole chicken- shredded/diced (buy an already rotisserie cooked chicken...the flavor in the soup is outstanding!)
  • 1-2 can
    chicken stock
  • 1 bag
    frozen sweet corn
  • 1/2 c
    carrots, chopped
  • 1-2
    potatoes precooked (microwave, like baked potato), peeled and diced
  • ·
    rivels (see recipe below)
  • 1
  • ·
    salt/pepper to taste
  • 1 Tbsp
    mrs dash garlic & herb seasoning
  • 1 Tbsp
    parsley flakes
  • 1 Tbsp
    onion flakes, dehydrated
  • 3/4 Tbsp
    dried celery flakes

How to Make Pap Stoner's Chicken Corn Soup


  1. Heat up chicken with drippings, adding 2-3 cups of water. Allow to boil for 20-30 minutes, till chicken is about to fall apart. Take chicken out and strain drippings or scoop out bones/fat that remain. Allow chicken to cool before handling.
  2. Meanwhile add chicken stock/broth, corn, carrots & potatoes. Add seasonings (salt/pepper, Mrs. Dash garlic/herb, parsley flakes, onion flakes and celery flakes.) Simmer while adding shredded chicken.
  3. Rivels are one egg, beaten. Salt & pepper to taste. Add flour till mixture becomes a thick paste, approximately 3/4 to 1 cup. Bring soup to a slow, boil and add little pieces of of dough mixture to soup, until dough is gone or you have enough pasta to suit. (Rivels expand in the broth so be careful how big your pieces of dough are.)
  4. Simmer for an additional 15-20 minutes and then serve with fresh butterbread!

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About Pap Stoner's Chicken Corn Soup

Course/Dish: Chicken, Chicken Soups
Other Tag: Healthy

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