Pennsylvania Dutch Chicken Corn Soup
Pennsylvania Dutch Chicken Corn Soup is a comforting, hearty dish that has been a staple in Pennsylvania’s Amish and Mennonite communities for centuries.
Rooted in the rich agricultural traditions of the region, this soup combines tender chicken, sweet corn, and a flavorful broth to create a dish that is both simple and deeply satisfying.
Often served at family gatherings and church events, Chicken Corn Soup is a beloved part of Pennsylvania Dutch cuisine. The soup’s history dates back to early settlers who relied on fresh, local ingredients to create meals that could be enjoyed by large groups.
What makes Pennsylvania Dutch Chicken Corn Soup so special is its balance of flavors. The combination of chicken, corn, and vegetables creates a comforting base, while the addition of egg noodles adds texture.
The soup is often finished with a touch of cream for richness and smoothness, making it a perfect dish for cooler months or any time you need a nourishing bowl of soup.
Ingredients:
For the broth:
1 whole chicken (about 3-4 pounds), cut into parts (or use bone-in, skin-on chicken breasts or thighs)
10 cups water
1 onion, peeled and halved
2 celery stalks, cut into large chunks
2 carrots, peeled and cut into large chunks
3 cloves garlic, smashed
2 bay leaves
1 teaspoon dried thyme
Salt and pepper, to taste
For the soup:
2 cups fresh or frozen corn kernels (preferably from sweet corn)
2 cups egg noodles (preferably homemade or wide egg noodles)
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, peeled and finely chopped
1/2 cup heavy cream or half-and-half (optional for richness)
Fresh parsley, chopped (for garnish)
How to Make:
Prepare the Broth:
In a large stockpot, add the whole chicken parts (or chicken pieces) and 10 cups of water. Bring it to a boil over medium-high heat. Once it starts boiling, skim off any foam or impurities that rise to the top.
Add the halved onion, celery chunks, carrots, smashed garlic, bay leaves, and dried thyme to the pot. Season with a pinch of salt and pepper. Lower the heat to a simmer and cook for about 1.5 to 2 hours, or until the chicken is fully cooked and tender.
Once the chicken is cooked, remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth to remove the vegetable scraps and any bones. Return the strained broth to the pot and discard the solids.
Shred the Chicken:
After the chicken has cooled enough to handle, remove the skin and bones. Shred the chicken meat into bite-sized pieces and set it aside. You can use dark or white meat or a combination of both, depending on your preference.
Cook the Vegetables:
In the same pot with the strained broth, add the finely chopped onion, celery, and carrots. Bring the broth back to a gentle simmer and cook for about 15-20 minutes, or until the vegetables are tender.
Add the Corn and Noodles:
Add the fresh or frozen corn kernels to the pot. Continue to simmer the soup for another 10 minutes to allow the corn to heat through.
Add the egg noodles to the pot and cook according to the package instructions (usually about 7-8 minutes), until they are tender and fully cooked.
Finish the Soup:
Once the noodles are cooked, return the shredded chicken to the pot and stir to combine. If you prefer a richer, creamier soup, you can stir in the heavy cream or half-and-half at this point. Continue to cook for an additional 5-10 minutes to ensure everything is well heated and the flavors have melded together.
Season the Soup:
Taste the soup and adjust the seasoning with additional salt and pepper as needed. You can also add a little more thyme or a dash of white pepper for extra flavor, if desired.
Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve with crusty bread or crackers on the side to make the meal even more satisfying.
Chef’s Note:
Chicken Choices: Using bone-in, skin-on chicken pieces gives the soup its rich, flavorful broth. If you prefer a lighter version, you can use skinless, boneless chicken breasts or thighs, though the flavor of the broth may not be as deep.
Corn: Fresh corn on the cob is best during the summer months, but frozen corn is a great substitute when fresh corn is not available. Make sure to use sweet corn for the best flavor, as it balances the savory chicken and vegetables nicely.
Egg Noodles: Homemade egg noodles are often used in Pennsylvania Dutch Chicken Corn Soup and add a special touch. If you’re using store-bought noodles, look for wide egg noodles or any variety that holds up well in a soup.
Creaminess: Adding cream or half-and-half is optional, depending on how rich you want the soup to be. For a lighter version, you can omit the cream and enjoy a clear, broth-based soup.
Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors will continue to develop, and it makes great leftovers. If you freeze it, keep in mind that the noodles may become slightly softer once thawed.
Adjusting Flavor: If you want to add more depth to the flavor, you can sauté the onions, celery, and carrots in a bit of butter or olive oil before adding them to the broth. This will bring out their natural sweetness and create a more robust flavor profile.
Nutritional Information (Per Serving):
Calories: 290 kcal
Protein: 21 g
Fat: 10 g
Saturated Fat: 3.5 g
Carbohydrates: 28 g
Fiber: 3 g
Sugars: 6 g
Cholesterol: 65 mg
Sodium: 480 mg
Potassium: 600 mg
Vitamin A: 70% DV
Vitamin C: 15% DV
Calcium: 6% DV
Iron: 10% DV
Conclusion:
Pennsylvania Dutch Chicken Corn Soup is a time-honored dish that combines the simple, wholesome flavors of chicken, corn, and vegetables into a bowl of comfort. It’s a perfect dish for family gatherings, chilly evenings, or any occasion where you want a satisfying, nourishing meal. Whether you’re preparing it for a crowd or making a batch to enjoy over several days, this classic soup is sure to warm you up and bring smiles to the table.