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Pennsylvania Dutch Corn and Chicken Soup


We used frozen corn in our Pennsylvania Dutch Corn and Chicken Soup for convenience. To thicken and infuse the soup with a deep corn flavor, we pureed a portion of the corn with some of the chicken broth. Before adding them to the soup, we sautéed the vegetables (just onion, corn, and celery) to concentrate their flavors. As for the noodles, we cooked them in the broth with the vegetables and chicken to add even more flavor.

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  • 1 (16-ounce) bag frozen corn, thawed
  • 8 cups low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1 celery rib, sliced thin
  • Salt and pepper
  • 2 boneless, skinless chicken cutlet (about 12 ounces), cut into1/2-inch chunks
  • 3 cups egg noodles (see note)


Step 1

Serves 4 to 6

Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender.

1. Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes.

2. Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes. Season with salt and pepper. Serve.

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