Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.

    Advertisement

Cook's Notes:

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.

Nutrition Facts

543 calories; protein 58.2g; carbohydrates 39.4g; fat 15.8g; cholesterol 190.7mg; sodium 2239.2mg. Full Nutrition
Advertisement