This homemade chicken corn soup recipe is what I know as a Pennsylvania Dutch chicken soup recipe with corn. This homemade chicken soup uses a combination of sweet corn kernels and creamed corn.
We live just west of Lancaster county, deep in the heart of Amish country so there are many variations of this recipe so if you want to add an ingredient or take out an ingredient that you are more than welcome to.
This great recipe is one of our favorite fall comfort foods. Oh, the layers of flavor! The tender chicken, the homemade broth, the al dente carrots, and the noodles make your belly feel full.
If you would like to explore more PA Dutch recipes I would suggest you start with pork and sauerkraut and then also slippery ham pot pie.
With just a few steps of preparing the soup was in the crockpot in no time! I have also included stovetop instructions for those who want to make it in a pot on your stove.
🥫 Ingredients needed:
- Chicken Breasts - boneless skinless chicken breasts
- onion, diced
- celery
- garlic, crushed
- carrots, diced
- chicken stock (My homemade chicken stock recipe)
- creamed corn
- frozen corn
- angel hair pasta, broken in pieces
Scroll down to the recipe at the bottom for quantities.
♨️ Crockpot Instructions
- Sauté onion and carrots until tender. (if you don't have time for this just skip it. It just add another layer of flavor but not necessary)
- Add all ingredients to a slow cooker, including the raw chicken breast.
- Cook on low for 6-8 hours.
- Before serving remove the chicken breasts and shred them. Read how I shred chicken breasts in under a minute.
- Return the shredded chicken to the crock pot.
- Add the broken pieces of angel hair pasta to the slow cooker and cook for an additional 10 minutes.
- Adjust seasoning to taste with salt and black pepper.
🥘 Stovetop Instructions
- Sauté onion and carrots until tender.
- Add all ingredients to the pot, including the raw skinless chicken breasts.
- Cook on medium heat for 1 hour or on medium-low heat for up to 4 hours.
- Before serving remove the chicken breasts and shred them with a couple of forks or place them in a stand mixer with the paddle attachment to easily shred them.
- Return the shredded chicken to the pot.
- Add the broken pieces of angel hair pasta to the pot cook for an additional 10 minutes on medium-high heat.
- Adjust seasoning to taste with salt and pepper.
Variations:
- Skip a step and use a pre-cooked rotisserie chicken in place of the raw chicken breast.
- For another layer of flavor, use boneless skinless chicken thighs in place of the chicken breasts.
- Add rivels. Rivels are a great way of stretching soup to serve more servings. Combine together a cup of flour with one large egg and a ½ teaspoon salt until the rivel dough comes together. When the soup has come to a simmer, drop the dough in small pieces into the soup to cook. Rivels are a cross between dumplings, drop biscuits and homemade noodles but without the work.
- Switch up the garnishes - top with thin slices of green onions, crushed tortilla chips, or diced red bell peppers.
📝 Frequently asked questions, answers and tips:
Some recipes will have you cook the chicken before adding it to a chicken broth based soup but you are missing out on all the flavors the chicken releases when it is cooked directly in the soup. I advise cooking the chicken breasts in the soup for optimal flavor.
This recipe calls for skinless chicken breasts and I love them for this recipe for the ease of shredding the meat. But for another layer of flavor, substitute in split chicken breasts, with the bones and skin included. You will then have to remove the skin and take the meat off the bones before shredding the chicken but the soup will have much more flavor.
🍲 More Soup Recipes
- Lasagna Soup - This comforting soup is ready in 30 minutes and has all the classic lasagna flavors you love without turning on the oven.
- Autumn squash soup recipe (Panera copycat) - delicious, creamy, and full of fall flavors.
- Corn chowder recipe - comes together fast enough for a busy school night but tastes like you spent hours in the kitchen.
- Creamy tomato soup recipe - garden-fresh tomatoes, onions, garlic, chicken stock, and then garnished with fresh basil and a drizzle of heavy cream.
Chicken Corn Soup
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
Ingredients
- 3 Chicken Breasts
1 small onion (diced)- 1 cup sliced celery
- 1 clove garlic (crushed)
- 2 carrots (diced)
- 8 cups chicken stock
- 1 small can creamed corn
- 16 oz bag frozen corn
- ¼ pound angel hair pasta (broken in pieces)
Instructions
- Sauté onion and carrots until tender. (if you don't have time for this just skip it. It just add another layer of flavor but not necessary)
- Add all ingredients to a slow cooker, including the raw chicken breast.
- Cook on low for 6-8 hours.
- Before serving remove the chicken breasts and shred them. Read how I shred chicken breasts in under a minute.
- Return the shredded chicken to the pot.
- Add the broken pieces of angel hair pasta to the slow cooker and cook for an additional 10 minutes.
- Adjust seasoning to taste with salt and pepper.
Notes
- Sauté onion and carrots until tender.
- Add all ingredients to the pot, including the raw skinless chicken breasts.
- Cook on medium heat for 1 hour or on medium-low heat for up to 4 hours.
- Before serving remove the chicken breasts and shred them with a couple of forks or place them in a stand mixer with the paddle attachment to easily shred them.
- Return the shredded chicken to the pot.
- Add the broken pieces of angel hair pasta to the pot cook for an additional 10 minutes.
- Adjust seasoning to taste with salt and pepper.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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