There’s something profoundly comforting about a steaming bowl of Chicken Corn Soup, especially when it comes together in the heart of the kitchen, surrounded by family. I can still hear the joyful chaos of my childhood kitchen, where laughter mingled with the rich, savory aromas wafting from the stove. This cherished recipe has been passed down through generations, a staple during chilly evenings and festive gatherings, effortlessly bringing everyone together.
Growing up in Pennsylvania Dutch country, corn was not just a staple; it was a way of life. Each summer, my family would venture to the local farmer’s market, eager to handpick the sweetest white corn, its vibrant yellow and green husks promising the freshest flavors. My grandmother would lead the way, her hands deftly selecting the best ears, while I watched in awe. This tradition was about more than just the corn; it was a lesson in appreciating the land and the effort that goes into nurturing it.
One particularly vivid memory stands out. It was a rainy Sunday afternoon, the kind where the clouds seem to wrap the world in a soft, grey blanket. My grandmother decided it was the perfect day for Chicken Corn Soup. The kitchen became our sanctuary as we worked side by side, chopping onions and celery, our laughter rising above the bubbling broth. She shared stories of her own childhood—how her mother would prepare this soup whenever someone was feeling under the weather, or when the family needed a little pick-me-up. Those moments taught me that food is more than just sustenance; it’s a vessel for memories, a way to show love and care.
As the soup simmered, I could hardly wait to taste it, the intoxicating blend of chicken, fresh corn, and aromatic vegetables filling the air. I remember how she taught me to make rivels, those delightful little dumplings that float on the surface, adding a unique texture. Each bite was a burst of flavor, a reminder of family gatherings where everyone sat around the table, sharing not just food but stories, laughter, and love.
Today, I continue this tradition, inviting friends over to enjoy the warmth of Chicken Corn Soup, especially when life feels overwhelming. It’s amazing how a simple dish can turn a mundane evening into a cherished memory. This recipe is not just a collection of ingredients; it is a story of connection, warmth, and the simple joys of life. So, gather your loved ones, pour yourselves a bowl of this comforting soup, and let it remind you of your own cherished moments.
Chicken Corn Soup
Ingredients
- 1 rotisserie chicken (Costco works wonderfully!)
- 96 oz. chicken broth
- 6 ears of sweet white corn
- 1 large onion
- 3 celery stalks
- 2 eggs (for boiling)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Directions
- Begin by finely dicing the onion and celery. Add them to a large stockpot.
- Pour in the chicken broth and warm over medium heat.
- Shred the rotisserie chicken into bite-sized pieces and mix it into the pot.
- Remove the corn kernels from the cobs and add them to the soup mixture.
- Allow the soup to reach a gentle boil, stirring occasionally.
- In a separate small saucepan, place two eggs in cold water, bringing it to a boil. Once boiling, remove from heat, cover, and let the eggs sit for 15 minutes. Drain, cool in cold water, peel, and chop into small bits.
- To prepare the rivels, whisk one egg in a bowl and gradually mix in the flour until the mixture becomes slightly sticky. If it seems too dry, add a splash of milk. Roll the mixture into small pea-sized balls.
- Add the rivels to the boiling soup and cook for about 5 minutes, or until they rise to the top.
- Finally, stir in the chopped hard-boiled eggs. Season with salt and pepper to taste, and garnish with fresh parsley.
Storing Suggestion
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions, and it can last for up to 3 months. Thaw in the refrigerator overnight before reheating.
Cooking Tips
For a creamier texture, consider adding a splash of heavy cream or milk towards the end of cooking. Adjust the seasoning as needed, and feel free to add vegetables like carrots or potatoes for extra nutrition.
Serving Suggestions
This soup is delightful served with crusty bread or cornbread on the side. Consider pairing it with a light salad for a complete meal.
Ingredient Substitutions
You can substitute the rotisserie chicken with cooked chicken breast or thighs. If you want a vegetarian version, use vegetable broth and replace the chicken with hearty vegetables.
Seasonal Variations
In the fall, consider adding diced butternut squash or sweet potatoes for a seasonal twist. In the summer, fresh herbs like basil or thyme can enhance the flavor profile.
Allergen Information
This recipe contains eggs and wheat (from the flour). For gluten-free options, use a gluten-free flour blend for the rivels, and ensure your chicken broth is gluten-free.
FAQ:
Can I use frozen corn instead of fresh?
Yes, you can substitute frozen corn for fresh corn; it will work just as well and save some prep time.
How can I thicken the soup?
If you prefer a thicker soup, you can add a slurry of cornstarch and water or blend a portion of the soup and return it to the pot.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients (except for the rivels) in a slow cooker and cook on low for 6-8 hours. Add the rivels in the last 30 minutes of cooking.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Is this soup freezer-friendly?
Yes, Chicken Corn Soup freezes well. Portion it into freezer-safe containers, and it can last for up to 3 months.
What sides pair well with this soup?
Crusty bread, cornbread, or a light salad complement this soup perfectly, making it a complete meal.
Chicken Corn Soup
Ingredients
- 1 rotisserie chicken Rotisserie chicken (Costco works great!)
- 96 oz. Chicken broth
- 6 ears Sweet white corn
- 1 large Onion
- 3 stalks Celery
- 2 eggs Eggs (for boiling)
- Salt and pepper as needed
- Fresh parsley for garnish
- 1 egg Egg (for rivels)
- 1/2 cup All-purpose flour
- Milk a dash, if needed
Instructions
- Finely chop the onion and celery and place them in a large stockpot.
- Pour in the chicken broth and heat the pot over medium heat.
- Shred the rotisserie chicken into bite-sized pieces and add to the pot.
- Slice the corn kernels off the cob and stir them into the soup mixture.
- Bring the soup to a gentle boil, stirring occasionally.
- In a separate small pan, cover two eggs with cold water and bring them to a boil. Remove the pan from heat, cover, and let sit for 15 minutes. Drain, cool the eggs in cold water, peel, and chop them into small pieces.
- To make the rivels, beat one egg in a bowl and mix in the flour until slightly sticky. If too dry, add a splash of milk. Roll the mixture into small pea-sized pieces.
- Drop the rivels into the boiling soup and cook for about 5 minutes until they float to the surface.
- Stir in the chopped hard-boiled eggs.
- Season with salt and pepper to your taste, and sprinkle fresh parsley on top for garnish.
