Crockpot Chicken Corn Soup
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I grew up in Pennsylvania Dutch Country and with that came learning about and eating the traditional foods made by the Amish. My parents owned two PA Dutch cookbooks that I loved to look through and growing up, I really only made the funnel cakes from the books; however, my Dad would make other recipes from there that were so delicious. After I got married, I asked if I could have those cookbooks and few others and my answer was “sure” but they never did relinquish ownership of the coveted books. That is, until last year when they were packing to move to a new place. They gave me a box and when I opened it, I was ecstatic! I giggled like I was five years old again at Christmas time getting my Chrissy Doll from Santa!
The two PA Dutch cookbooks are thin, but hold many of the traditional recipes that the Amish are known for serving.
I decided that is was time to share some of those recipes with you and I am starting with an easy one. Chicken Corn Soup. Traditional Amish Chicken Corn soup has Rivels in it but my family isn’t fond of them so I left them out. Rivels are similar to tiny, thin dumplings. You can also cook up some egg noodles to add to the soup once it’s finished cooking.
The history behind this soup in it’s simplicity and heartiness. The Pennsylvania Dutch are a hard working people and an Amish saying is, “Them that works hard, eats hearty.” They are also not wasteful with their foods and can make a meal out of anything and everything. The original recipe from the cookbook is made on the stove-top with a whole chicken cut-up to make the delicious stock for the soup but busy schedules don’t allow for the time to do that. I have adapted the recipe for the crockpot and it is just as delicious as it’s original recipe; which I have included at the end of the post. I also feel obligated to tell you that the traditional recipe doesn’t have a lot in the way of seasonings other than from the stock, vegetables, and salt & pepper. Many of the Amish recipes are this way with the only seasonings to be salt and pepper – it’s the simplicity and the fact they women needed to get meals on the table quickly when the men of the family came in from working. My family felt it was a bit bland because of this but said it was very good and by the seconds of the soup, I believed them!
Ingredients
- 4 chicken boneless skinless chicken breasts
- 6 cups unsalted chicken stock ( l like to use Kitchen Basics Unsalted Chicken Stock
- 1 16 ounce bag of frozen corn
- 1 can 14.75 oz creamed style corn
- 1 onion chopped
- 1/2 cup chopped celery with leaves
- 2 hard boiled eggs chopped
- medium eggs noodles cooked (optional)
Instructions
- In a crockpot add the chicken stock, creamed corn, frozen corn, onion, celery, salt and pepper (to taste). Give it a good stir to combine.
- Add the chicken breasts and cook soup on low for 3-4 hours until chicken is cooked through but not falling apart.
- Remove chicken and dice into bite size pieces; return to crockpot and cook on low for another 30-45 minutes, until chicken is tender.
- Add chopped hard-boiled eggs and let heat about 5 minutes.
- Serve over egg noodles, if desired.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Item you made need for this recipe:
Original recipe from Pennsylvania Dutch Cooking Book:
1 stewing hen, about 4 lbs.
4 qts water
1 onion, chopped
10 ears of corn
1/2 cup celery, chopped with leaves
2 hard boiled eggs
salt and pepper
rivels
Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut up the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.
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Enjoy!
Thanks for posting this….sounds delish! Love Chicken Corn Soup and most Amish cooking. Where in Amish country did you grow up? in PA? I lived in both Lancaster and York Counties.
Thanks Thomas! It definitely is a favorite soup in our house. I grew up about an hour from Lancaster, PA and have been to many trips there and have had the wonderful privilege of eating Amish cooking often.
If you wanted to add the rivets, when would you? Thanks!
Hi Bree, I’ve never made them with the Rivels in the crockpot but you can try adding them last 10 minutes of the cooking time and turn the heat up to high. I would taste them at that point to see if they need longer.
Thanks so much!
could you just add uncooked egg noodles to the crock pot at the end to cook with the soup?
Hi Ann, yes you can. If you do, add about 2 cups of uncooked egg noodles (I like the No Yolk brand) to the last 5- 15 minutes of the soup’s cooking time. Check for doneness after 5 minutes and then every couple of minutes after that. I like to add my pasta separately in soups because if there are leftovers, the pasta seems to absorb the liquid more and swell up the next day. It’s a personal preference.
I actually had the same question so thanks for answering! I’m making this tonight so I’ll post back later and let ya know how it came out😋 btw I live in Elkton,Md which is a hop, skip and jump away from Lancaster, Pa and absolutely love Amish dishes. I’m very excited to try this dish! Amish folks know their comfort foods!
I just realized I never posted back. Well since my last post I have made this at least 10 times so that should answer the question of how it turned out. Absolutely amazing dish and thank you so much for sharing this delicious recipe!!
I’m so glad you love the soup! Thank you for letting me know! 🙂
How many servings does this make?
Hi Sarah, it makes about 6-8 servings, I would guess. It fills my 6 quart crockpot up about 2/3 of the way full.
I have made this recipe in my crockpot before and it turned out awesome! Thank you for the recipe! Just wondering if it can be adapted for an Instant Pot? 😊
Thank you Laura! I do not own an Instant Pot so I am not sure of the directions for it but I imagine it can be made in one!
I grew up in New Holland, a small town in Lancaster County, PA. Your recipe has the same ingredients as the one I learned from my mother. I never thought about putting it in my crock pot since I am now retired and helping raise grandchildren. when I make a roast chicken I use the leftovers for the soup.
I attended nursing school at York Hospital and have fond memories of home. I now live in MS on the Gulf Coast.
I’m thrilled this soup brought back memories for you!
Question ! I have already cooked the 4 chicken breasts before putting it in crockpot. Should I follow the recipe as is still ? Thanks !
Oh gosh Leah! I am sorry I didn’t see this at the time. I hope the soup turned out okay! Yes, you can, and then only cook it a couple of hours.