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Chicken Corn Soup

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Submitted by regina

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Chicken corn soup is the signature dish of Pennsylvania Dutch country, the kind of soup served at firehouse fundraisers, church suppers, and county fairs across Lancaster County. The distinctive yellow color comes from real saffron (yes, saffron in farm country, a legacy of Schwenkfelder Mennonite settlers who grew it in their kitchen gardens for generations).

The chopped hard-boiled eggs floating in the broth are not optional. They’re the unmistakable signature of authentic Pennsylvania Dutch chicken corn soup, and they add silky richness as they break apart in the spoon. Skip them and you’ve made a generic chicken noodle.

Use a whole chicken cut up, not just boneless breasts. The bones, skin, and dark meat are what give the broth body and depth. Skim the foam aggressively in the first 10 minutes of simmering for the cleanest, clearest stock.

Fresh sweet corn cut from the cob makes a noticeable difference, especially in summer when corn is at its peak. Frozen kernels work fine off-season; avoid canned, which adds an unwelcome tinny note.

Pro Tips

  • Bloom the saffron threads in a tablespoon of hot stock for five minutes before adding. This releases the color and flavor compounds fully into the soup.
  • Use traditional Pennsylvania Dutch egg noodles if you can find them; they’re slightly thicker and richer than standard pasta.
  • Add the noodles only in the last 15 minutes. Cooked too long, they swell up and absorb all the broth.
  • The soup tastes better the second day. Make ahead and reheat gently, adding water if needed.

Variations

  • Add a cup of diced carrots and celery with the chicken for a more vegetable-forward broth.
  • Stir in rivels (small flour-and-egg dumplings) instead of noodles for the most traditional version.
  • Top each bowl with chopped fresh dill and a pinch of nutmeg for an Eastern European spin.

Ingredients

4 1.8
POUNDS KG CHICKEN
cut up
2 10
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML SAFFRON THREAD *
2 473
CUPS ML CORN
2 473
CUPS ML NOODLE
1 15
TABLESPOON ML PARSLEY LEAVES
fresh
0.6
TEASPOON ML BLACK PEPPER
2 2
LARGE LARGE EGGS
hard-cooked

Directions

Cover the chicken with 3 quarts of water and bring to a boil.

Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender.

Remove the chicken and strain the stock. Take the chicken meat from the bone and return to the stock.

Add the corn and bring to a boil.

Add the noodles and cook for 15 minutes or until the noodles are tender.

Add the parsley, eggs and pepper and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 640g (22.6 oz)
Amount per Serving
Calories 1074 32% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 533mg 178%
Sodium 1620mg 68%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 281g
Vitamin A 12% Vitamin C 10%
Calcium 9% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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