Chicken Corn Soup Recipe

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.

Chicken Corn Soup

2014-06-14 12:22:56

Serves 8

Turn your leftover chicken into a delicious soup that originated with the Amish.

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Ingredients

1. The carcass (bones) of a roasted or rotisserie chicken
2. Water
3. 2 cups of cooked, shredded chicken
4. 2 ears of corn
5. 1/2 cup of brown rice
6. 1 egg, beaten and tempered

Spices (to taste)

1. Sea salt
2. Black Pepper
3. Garlic Powder
4. *Tastefully Simple Onion Onion
5. *Tastefully Simple Garlic Garlic
6. *Tastefully Simple Italian Seasoning
7. *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.

Instructions

1. 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. 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. 3. Remove bones and season broth to taste.
4. 4. Shuck and clean two ears of corn and add to broth. Increase heat and cook corn in chicken broth.
5. 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. 6. Return corn kernels to broth. Also return empty corn cobs to broth.
7. 7. Add cooked, shredded chicken and simmer for 10-15 minutes.
8. 8. Remove corn cobs and add 1/2 cup of uncooked brown rice.
9. 9. Cover pot and continue to simmer until rice is cooked. (About 15 minutes)
10. 10. In a small bowl, beat 1 egg. Temper the egg with warm broth and then add it to the pot.
11. 11. Stir to incorporate egg.

Notes

1. Like all soups, this one is best if left to sit overnight.
2. Try making the broth overnight in a slow cooker!

By Stephanie {Binkies and Briefcases}

Binkies and Briefcases http://binkiesandbriefcases.com/