Chicken Corn Soup Recipe

Pennsylvania Dutch Corn & Chicken Soup with Dumplings

This easy to make soup has big flavors and is a great way to use corn on the cob, or just frozen corn if you need to.  "Dumplings" mean different things in different areas of the world.  I love the frozen egg noodles you buy that are kind of fat - they are really closer to Pennsylvania Dutch "dumplings" than not - while in some areas a "dumpling" is a cloud of dough cooked on top of the soup.  You could probably do ANY kind of noodle, but in this case, we're talking about the frozen dumpling/egg noodle kind.

Chicken Corn Soup Recipe

Pennsylvania Dutch Chicken Corn Soup Recipe
Recipe type: Soup/Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 16-oz Bag Frozen Corn, Thawed (or use 2 cups of fresh corn removed from the cob)
  • 8 Cups Chicken Stock (or you can use broth if you need to - make sure you taste before you salt)
  • 1 Tbsp. Unsalted Butter
  • 1 Medium Onion, Chopped
  • 2 Medium Carrots, Chopped
  • 2 Rib Celery, chopped
  • 2 Cloves Garlic, minced
  • 12 oz. Boneless Skinless Chicken Breasts (about 2) uncooked & cut into ½ inch chunks.
  • 2 Cups Frozen Egg Noodles or Dumplings
  1. In your blender, combine 2 cups stock and 2 cups corn and puree until completely smooth. Set aside
  2. In your Dutch Oven, melt the butter and saute the onion, carrots, garlic celery, remaining corn and just a tiny bit of salt until the onions are translucent, but not brown.
  3. Add the remaining broth, Chicken, Noodles, and pureed corn mixture and bring it to a boil.
  4. Reduce to a simmer and cover, cooking until the noodles are cooked through and the chicken is done, about 10-12 minutes.
  5. Taste, season, serve, enjoy!


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