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


  • 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
  • 2
    hard cooked eggs, chopped
  • 2 c
    fresh or frozen corn

How to Make Chicken Corn Soup


  1. In a large stewing kettle, cover chicken with 3 quarts water. Add salt, pepper and saffron. Stew until tender.
  2. Remove 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.
  3. Before 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.
  4. Rivvels: 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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