We’ve had a few rainy days lately. Perfect soup weather! I love this time of year when the weather starts to cool down, the kids are getting back into a routine, and I start to have a little more down time to cook and craft and do things I actually enjoy. Here in Pennsylvania chicken corn soup is really popular. Firehouses will even sell it on the side of the road as a fundraiser. It’s one of those things, like chilli or spaghetti sauce, that every family does a little differently and everyone thinks their own version is the best. It’s often referred to as a Pennsylvania Dutch recipe, so I guess credit is due to our Amish community. I have no idea if there is a “right” way to make this soup, but this is my version. 🙂 I think, traditionally, there should be egg noodles instead of rice, but I use the brown rice because it’s healthier.

- The carcass (bones) of a roasted or rotisserie chicken
- Water
- 2 cups of cooked, shredded chicken
- 2 ears of corn
- 1/2 cup of brown rice
- 1 egg, beaten and tempered
- Sea salt
- Black Pepper
- Garlic Powder
- *Tastefully Simple Onion Onion
- *Tastefully Simple Garlic Garlic
- *Tastefully Simple Italian Seasoning
- *These are what I use because my friend is a Tastefully Simple consultant. Feel free to substitute with whatever versions of these spices you have on hand.
- 1. Fill a heavy medium stock pot (I use my Le Creuset) with water and the carcass of a roasted chicken that has been picked clean.
- 2. Simmer the chicken bones over low heat for a minimum of two hours. (This can also be done in a slow cooker overnight)
- 3. Remove bones and season broth to taste.
- 4. Shuck and clean two ears of corn and add to broth. Increase heat and cook corn in chicken broth.
- 5. After 7-10 minutes, remove corn from broth. Allow to cool until it can be handled. Use a sharp knife and cut corn kernels from each ear.
- 6. Return corn kernels to broth. Also return empty corn cobs to broth.
- 7. Add cooked, shredded chicken and simmer for 10-15 minutes.
- 8. Remove corn cobs and add 1/2 cup of uncooked brown rice.
- 9. Cover pot and continue to simmer until rice is cooked. (About 15 minutes)
- 10. In a small bowl, beat 1 egg. Temper the egg with warm broth and then add it to the pot.
- 11. Stir to incorporate egg.
- Like all soups, this one is best if left to sit overnight.
- Try making the broth overnight in a slow cooker!










































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