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 if you want to add an ingredient or take out an ingredient 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:
Recipe Card?
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Instructions
Soups like chicken corn chowder offer a hearty and comforting meal that warms the soul with tender chicken and fresh sweet corn kernels.. Whether you make this soup on the stovetop or in a crock-pot, prepared for a delicious meal as the soup tastes like a cozy embrace in a bowl. Unlike a traditional white chicken chili, chicken corn chowder boasts a distinct sweetness that complements the savory notes.
- 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 the chicken breast and all the ingredients in your slow cooker.
- Slow cook the soup on low for 6-8 hours.
- Before serving remove the chicken 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 the chicken and all ingredients to the pot.
- Cook on medium heat for 1 hour or on medium-low heat for up to 4 hours.
- Remove chicken and shred it with two forks or place them in a stand mixer with the paddle attachment to easily shred them.
- Return the 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.
Easy Slow Cooker Chicken Corn Soup 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. Stir to combine 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.
How to Store the Leftover Soup
Leftover chicken soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage. Make sure to cool the soup completely before transferring it to the storage container to maintain its freshness.
Is it okay to use fresh corn or canned corn when I make this slow cooker soup?
Both fresh corn and canned corn can be used in the soup recipe, but fresh corn may provide a fresher flavor while canned corn offers convenience. Ultimately, the choice depends on personal preference and availability of ingredients.
Do you cook the chicken before putting it in soup?
Chicken is cooked in some recipes 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.
What can you put in crock pot chicken corn soup to make it taste better?
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.
- Creamy tomato soup recipe - garden-fresh tomatoes, onions, garlic, chicken stock, and then garnished with fresh basil and a drizzle of heavy cream.
Ingredients
- 3 (3) Chicken Breasts
- 1 (1) small onion diced
- 1 Cup (101 g) sliced celery
- 1 clove (1 clove) Garlic crushed
- 2 (2) Carrots diced
- 8 Cups (2 l) chicken stock
- 1 (1) small can creamed corn
- 16 oz (453 ⅗ g) bag frozen corn
- ¼ pound (113 ⅖ g) 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.
Nutrition
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.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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