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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 - Boneless, Skinless Chicken Breasts, (or, 4-5 lb. Roaster Chicken, if you like dark meat)
  • 6 cups - Unsalted Chicken Stock
  • 1 bags - Frozen Sweet Corn, 16-oz; (can also use 6 cups fresh)
  • 1 bags - Medium Egg Noodles, Cooked
  • 4 - Hard-Boiled Eggs, Peeled and chopped
  • 1 1/2 tablespoons - Parsley
  • 1 tablespoons - Salt, (or to taste)
  • 1 teaspoons - Pepper, (or to taste)
  • Optional Rivels
  • 2 cups - Flour
  • 2 - Large Eggs
  • 1 teaspoons - Salt
  • Directions:

    Pour chicken stock into a large pot. Add chicken, salt, pepper and parsley flakes. Cover and bring to a boil. Reduce heat and cook for about an hour, or until chicken is cooked through but not falling off the bone.

    Remove chicken from the broth. Allow to cool to touch and cut into bite-sized pieces.

    On medium heat add corn, egg noodles and chopped hard boiled egg to the broth and cook for about 15 minutes until corn is tender and noodles are soft. Add chicken meat to soup.

    Easy Crockpot Instructions
    1. In a crockpot add the chicken stock, corn, parsley, salt and pepper (to taste). Give it a good stir to combine. Add the chicken breasts and cook soup on low for 3-4 hours until chicken is cooked through but not falling apart.

    2. Remove chicken and dice into bite size pieces; return to crockpot, add noodles and cook on low for another 30-45 minutes, until chicken and noodles are tender.

    3. Add chopped hard-boiled eggs and let heat about 5 minutes.

    Optional Rivels

    Combine flour, salt and raw egg to make rivels. Mix by hand until the consistency of crumbs. Add extra flour if dough is too sticky. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about five minutes.

    Brief Description

    A real Pennsylvania Dutch favorite perfected by my mom. Amazingly, this delicious soup recipe is unheard of outside of Pennsylvania and the East Coast!

    Traditional Amish Chicken Corn soup has Rivels in it but my family isn’t fond of the doughy, nasty things, so mom always substituted egg noodles. Rivels are similar to tiny, thin dumplings. I include instructions for the rivels, in case you want to try them!

    Main Ingredient:

    Chicken, Corn

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s) 30 min


    For a special treat, drizzle beaten eggs into hot soup and stir until the egg is mixed through soup and cooked. (Sort of like egg drop soup!)



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    Posted On:

    January 10, 2017

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