Chicken Corn Soup

I’ve mentioned previously that I grew up in a region that has a large PA Dutch influence.  If you’ve never heard of PA Dutch food, you should seriously do some Googling because you’re really missing out.  I know a lot of the regional foods sound really weird, but they’re very delicious.  This dish is no different.  Chicken Corn Soup is something I’ve been eating since I could chew.

My Grandmother volunteered at the local fire company.  They would always serve this soup at functions held there.  My Grandmother made it all the time at home as well.

This isn’t exactly my Grandmother’s recipe; I’ve changed a few things to make it quicker.  I’ve also chosen to leave out celery because I’m not a fan.

I know, blasphamous for a person that loves to cook.  I get by fine without it, promise.

No matter how weird this soup may seem, you need to try it.  I don’t know about where you live, but fall is starting here.  It’s the perfect time to start making soups.

Chicken Corn Soup

1 Tbsp Olive Oil
1 lb Bone-In Chicken
1 Bay Leaf
1/2 Red Onion, Diced
1/2 lb Carrots, Chopped (I Used Whole Baby)
3 Cups Chicken Stock
2 Cups Frozen Corn
2 Cups Egg Noodles
Salt and Pepper, To Taste

Heat the oil in the bottom of a large pan.  Season the chicken with salt and pepper.  Add the chicken to the pan and brown for about 3 minutes each side.

Once the chicken is browned, add bay leaf, carrots, diced onion, and enough water to cover chicken.  Bring to a boil, cover, and allow to simmer for about an hour, or until chicken is falling off the bone.

Remove the chicken from the broth, and allow to cool.  Once cool, separate the meat from the fat and bone, and shred the meat into bite size pieces.

I usually strain the broth (to remove bay leaf, vegetables, and any chicken bits) and run it through my gravy separator.  Add the broth back into the pan and add the chicken stock.  If you have the time, you could always just make your own stock by following this method, but cooking all day.  I usually don’t have time for that.  On the other side, you could just use all prepared broth and leftover chicken.  It’s really all about how much time you have and how much work you want to do.

Add the corn, and shredded chicken.  I also added my carrots back in, but they were really overcooked.  I didn’t mind, so just use your own judgement.  Bring soup to a boil.

Add the egg noodles and boil until they’re fully cooked.

Enjoy this soup hot.  Seriously.  Enjoy it.

I like my soups really chunky.  If you prefer more broth, feel free to adjust the ingredients.  These are all approximations, anyway.  I never measure anything when I make this.

For a printable version of this recipe, click here!!