Chicken Corn Soup

Chicken Corn Soup Recipe

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Bonnie Bryant


In Lancaster County, Pennsylvania, the women of Fire Compant Auxillaries would hold Chicken Corn Soup suppers. When I was young this was something I would always look forward to. There were always long lines formed outside the firehouses waiting for the soup to be served.

★★★★★ 1 vote
40 Min
2 Hr 45 Min
Stove Top


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4 lb
stewing chicken cut up
2 tsp
1/8 tsp
1/2 tsp
2 c
noodles or rivvels ( recipe following)
1 Tbsp
chopped parsley
hard cooked eggs, chopped
2 c
fresh or frozen corn

How to Make Chicken Corn Soup


  • 1In a large stewing kettle, cover chicken with 3 quarts water. Add salt, pepper and saffron. Stew until tender.
  • 2Remove chicken from stock and set aside the breast and legs for future use. I:E pot pie. Bone rest of the chicken, cut into small pieces. Return to stock and chill thoroughly.
  • 3Before reheating, skim off most of the fat from the top. Add the noodles or *rivvels and cover. Boil 15 minutes longer. Add parsley and chopped eggs before serving.
  • 4Rivvels: 1 cup flour; 1/2 teaspoon salt; 1 egg well beaten. Combine the flour, salt and beaten egg. Rub through hands into the soup.

Printable Recipe Card

About Chicken Corn Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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