Old Fashioned Chicken Corn Soup: A Hug in a Bowl

Growing up in the heart of Pennsylvania Dutch country, this soup was more than just a meal; it was a warm embrace on a chilly evening, a comforting presence when feeling under the weather. I can still recall the aroma wafting from my grandmother’s kitchen, a promise of simple, honest goodness. The steam rising from a freshly ladled bowl, carrying the hearty scent of chicken and sweet corn, felt like the culinary equivalent of a cozy blanket. It’s a dish that tastes of home, of tradition, and of love – a true testament to the power of uncomplicated ingredients coming together to create something truly special.

Recipe Overview

• Prep Time: 60-90 minutes (primarily for cooking chicken)
• Cook Time: 10 minutes (for finishing the soup)
• Total Time: 70-100 minutes
• Servings: 12
• Yield: 6 quarts
• Dietary Type: Dairy-Free (as written, can be made gluten-free if noodles are omitted or gluten-free noodles are used)

Ingredients

• 4 lbs chicken (whole or pieces, such as thighs or breasts)
• 4 quarts cold water
• 1 onion, chopped
• 1/2 cup celery, chopped
• 2 1/2 cups corn (frozen corn works beautifully here)
• 2 hard-boiled eggs, diced or sliced
• 1 tablespoon salt
• Pepper to taste

Equipment Needed

• Large kettle or stockpot
• Cutting board
• Sharp knife
• Fine-mesh sieve or colander lined with cheesecloth

Instructions

1. Begin by placing the chicken into a large kettle or stockpot. Pour in the cold water, ensuring the chicken is fully submerged.
2. Bring the water to a boil over medium-high heat. As soon as the water begins to boil, add the salt. Reduce the heat to low, cover the kettle, and simmer slowly until the chicken is tender. This typically takes about 60 to 90 minutes.
3. Once the chicken is cooked through and tender, carefully remove it from the pot and place it onto a cutting board. Allow the chicken to cool enough so that it can be handled easily.
4. While the chicken is cooling, strain the broth through a fine-mesh sieve into a clean bowl or pot. This will remove any small bones or impurities, leaving you with a clear, flavorful broth. Discard any solids caught in the sieve.
5. Once the chicken is cool enough to handle, debone it. Then, cut the meat into bite-sized pieces. Set the prepared chicken aside.
6. Return the strained broth to the kettle and place it over medium-high heat. Add the corn to the broth and bring it back to a boil.
7. Once the broth with the corn is boiling, add the chopped celery and your desired amount of pepper.
8. Allow the soup to cook for 5 minutes, letting the flavors meld and the celery soften slightly.
9. Gently stir in the reserved chicken pieces and the hard-boiled eggs.
10. Cover the kettle and cook gently for another 5 minutes. This brief simmering period ensures everything is heated through without overcooking the delicate eggs or corn.

A Note on Noodles: If you’re a fan of noodles in your soup, as I often am, this is the perfect time to add them. Add your preferred noodles (egg noodles are traditional, but feel free to use gluten-free options if needed) along with the celery and seasonings in step 7. Ensure they have enough time to cook according to their package directions within the simmering time.

Expert Tips & Tricks

• For a Richer Broth: If you have the time, you can enhance the chicken broth by adding aromatics like a bay leaf, a few sprigs of parsley, or a split carrot and leek stalk to the water when you initially poach the chicken. Remove these before straining.
• Egg Preparation: For perfectly diced hard-boiled eggs, use a slightly older batch of eggs. They tend to peel more easily. Chilling them in ice water after boiling also helps with peeling and firms up the whites.
• Corn Variety: While frozen corn is convenient and excellent for this soup, fresh corn kernels cut directly from the cob during peak season will offer an even brighter, sweeter flavor.
• Seasoning Savvy: Taste and adjust the salt and pepper at the end of cooking. The saltiness of the chicken and the broth can vary, so a final taste is crucial for perfection.

Serving & Storage Suggestions

This Old Fashioned Chicken Corn Soup is best served piping hot. Ladle generous portions into warm bowls. It’s traditionally served with Club Crackers and cubes of Meunster Cheese – a delightful combination that adds texture and a creamy, mild counterpoint to the hearty soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and improve overnight. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling vigorously to maintain the texture of the chicken and eggs.

Freezing Note: This soup freezes exceptionally well, provided you have not added noodles. If you plan to freeze portions, omit the noodles during the initial cooking. Once cooled, transfer the soup to freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	372.1 kcal
Calories from Fat	87.1 kcal
Total Fat	9.7 g	12%
Saturated Fat	2.7 g	14%
Cholesterol	145 mg	48%
Sodium	711 mg	31%
Total Carbohydrate	7.6 g	3%
Dietary Fiber	1 g	4%
Sugars	2 g	4%
Protein	62.9 g	126%

(Note: The provided nutrition data had some formatting inconsistencies. This table reflects the values extracted with standard nutrient categories.)

Variations & Substitutions

• Creamy Version: For a richer, creamier soup, you can stir in about 1/4 to 1/2 cup of heavy cream or half-and-half during the final 5 minutes of cooking. Ensure you don’t boil the soup after adding dairy to prevent curdling.
• Herbal Infusion: Add a bay leaf to the broth while the chicken is poaching for an extra layer of aromatic depth. Remove it before straining. Fresh thyme or parsley can also be added with the celery for a brighter herbal note.
• Vegetable Boost: While corn and celery are traditional, feel free to add other complementary vegetables like diced carrots or peas along with the celery.
• Gluten-Free: If you are avoiding gluten, simply omit the noodles or use your favorite gluten-free pasta variety.

FAQs

Q: Can I use pre-cooked chicken or rotisserie chicken for this soup?
A: Yes, you can! If using rotisserie chicken, shred the meat and add it during the last 5-10 minutes of cooking, ensuring it’s heated through. You’ll need to make your own chicken broth separately or use a good quality store-bought version to maintain the soup’s flavor base.

Q: What kind of chicken is best for this soup?
A: While any chicken will work, using bone-in chicken pieces like thighs and backs will yield a more flavorful and gelatinous broth, contributing to a richer soup.

Q: My soup seems a little thin. Can I thicken it?
A: If you prefer a thicker soup, you can make a slurry by whisking together 2 tablespoons of cornstarch with 4 tablespoons of cold water. Stir this into the simmering soup during the last few minutes of cooking until it reaches your desired consistency.

Q: How long do the hard-boiled eggs last in the soup?
A: Hard-boiled eggs are best added just before serving or within the last 5 minutes of cooking. If they are cooked for too long in the soup, they can become rubbery.

Q: Is it okay to use canned corn instead of frozen?
A: Yes, you can use canned corn. Drain it well before adding it to the broth. Frozen corn generally offers a fresher flavor and better texture, but canned is a perfectly acceptable substitute.

Final Thoughts

This Old Fashioned Chicken Corn Soup is a testament to the beauty of simplicity. It’s a dish that doesn’t need elaborate ingredients or complex techniques to shine. It’s the kind of meal that warms you from the inside out, a true comfort food that evokes feelings of nostalgia and well-being. I encourage you to make a pot of this soul-soothing soup, perhaps on a crisp autumn evening or when you simply need a reminder of home. Share it with loved ones, or savor it yourself, perhaps accompanied by a glass of crisp apple cider – it’s a taste of pure, unadulterated comfort.