Short-Cut PA Dutch Chicken Corn Soup
I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing.
You may adjust the quantity of noodles depending on how thick you like your soup. If you can't find kluski noodles, wide egg noodles may be substituted, but they will be softer in the finished soup. Also, a chopped hard-boiled egg is often added, but the egg gets rubbery if frozen. I use a paste chicken base rather than bouillon for extra flavor.