Chicken Corn Soup

This is a family favorite from my growing up days in southern PA.  In August we would purchase corn to blanch and freeze.  In the winter we would use the corn to make this soup.

Course Soup
Servings 4 quarts


  • 1 Whole chicken about 5 lb, can be whole or frozen
  • 1-2 onions diced
  • 1/2 celery head chopped
  • Water to cover chicken
  • 2 bags frozen corn may use 2 cans of corn
  • 1 bag egg noodles


  1. Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.

  2. Put 1/2 stock and cut-up chicken in 8 qt. stockpot.  Add corn. Bring to boil.  Add stock if it is too thick. Reduce heat and simmer for 10-15 minutes.  (This can simmer as long as you want.) 10 minutes before serving add egg noodles, and add stock so that it is on the runny side.

  3. Add salt at the table as needed/desired.

Recipe Notes

We vary this by using other starches in place of the egg noodles - rice, barley, potatoes, alphabet noodles or rivels. Rivels are just 3/4 cup flour added to 1 beaten egg. (Place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.) Rivel recipe