Pennsylvania Dutch Chicken Corn Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I am not sure where this recipe orginally came from but I received it from the real cook in the house! I added more corn and if you would like more or less chicken-depending on taste. Even I, NOT a cook, made this and it turned out GREAT!

Ingredients Nutrition


  1. Bring to a boil in a soup pot: first 6 ingredients.
  2. Skim the impurities from the surface.
  3. Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
  4. Remove the chicken, shred the meat, and set aside.
  5. (At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
  6. Stir in: Noodles and Corn.
  7. Cook, stirring occasionally, until the noodles are tender but firm.
  8. Stir in the shredded chicken along with: Eggs and parsley.
  9. Ladle into warm bowls and serve with dinner rolls.


Most Helpful

This recipe was very good and easy! I has some leftover chicken and stock so I used this recipe as a reference to put together my chicken corn soup. It turned out wonderful! Thanks for providing this!

Krista Smith December 17, 2006

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