Not many people know this, but chicken corn soup is surprisingly easy to make from scratch at home. A hot bowl of this classic soup can be on the table in less than an hour if you have chicken, corn, carrots, celery, and broth in your pantry.
Ingredients Needed
To make chicken corn soup, you will need
- Boneless, skinless chicken breasts or thighs – chicken provides protein and flavor
- Butter or olive oil – for sautéing the vegetables
- Yellow onion – provides aromatic flavor
- Carrots – add sweetness and color
- Celery – enhances flavor
- Garlic – amps up the flavor
- All-purpose flour – to thicken the broth
- Chicken broth – use homemade or low-sodium store-bought
- Frozen or canned corn – adds texture and sweet corn flavor
- Milk or heavy cream – makes the soup velvety and luxurious
- Dried thyme – adds an earthy flavor
- Salt and pepper – for seasoning
- Fresh parsley or scallions – for garnish
Step-by-Step Instructions
Follow these simple steps for making perfect chicken corn soup:
-
In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until browned on both sides, about 3-4 minutes per side. Transfer to a plate and set aside.
-
Add the onions, carrots, celery, and garlic to the pot. Sauté for 5-6 minutes until the onions are translucent and the vegetables are tender.
-
Whisk in the flour and continue cooking for 1 minute to remove the raw flour taste,
-
Gradually whisk in the chicken broth while stirring constantly to prevent lumps. Stir in the corn kernels, thyme, and a bay leaf.
-
Bring the soup to a boil then reduce heat and simmer for 15 minutes to allow the flavors to meld Taste and season with more salt and pepper if needed
-
While the soup is cooking, cut or shred the cooked chicken breasts. Put the chicken shreds back into the soup to heat it up.
-
Just before serving, stir in the milk or cream. It should be rich and creamy, but not too thick.
-
Ladle the piping hot chicken corn soup into bowls and garnish with chopped parsley or scallions. Serve with crusty bread for dipping.
Tips for the Best Flavor
-
Use a combination of chicken thighs and breasts for added flavor and moisture. The thighs provide extra chicken flavor from the bones and fat.
-
Sauté the vegetables until softened and lightly browned to bring out their natural sweetness.
-
To get more corn flavor, add the corn cobs along with the kernels. Remove before serving.
-
Use low-sodium or homemade chicken broth for the most flavor and control over salt content.
-
Finish with cream or milk to give the broth a silky texture and richness.
-
Garnish with fresh herbs like parsley, cilantro, dill, or scallions. The bright green colors pop against the golden soup.
Variations to Try
-
Substitute frozen peas for the corn or use a combination of peas and corn.
-
Add diced potatoes along with the carrots and celery for heartiness.
-
Use all heavy cream instead of milk and cream for an ultra-rich and indulgent soup.
-
Stir in a few tablespoons of cornstarch when adding the flour to make the soup even thicker.
-
Add shredded cooked chicken back to the pot or use rotisserie chicken for an easy shortcut.
-
For a spicy kick, add diced jalapeños or a pinch of cayenne along with the vegetables.
-
Mix in different herbs like rosemary, oregano, or basil.
-
Top with crispy bacon bits, croutons, or shredded cheddar for crunch.
Storage and Freezing
Chicken corn soup stores well for 4-5 days refrigerated. It can also be frozen for up to 3 months. Allow the soup to cool completely before transferring to airtight containers or freezer bags. Thaw in the refrigerator before reheating on the stovetop over medium heat until piping hot. Add a splash of milk or cream and adjust seasoning before serving.
With such simple ingredients, fresh chicken corn soup is easy to whip up any night of the week. The combination of tender chicken, sweet corn, and savory vegetables makes this satisfying soup a cherished family favorite. Adjust the seasonings to your taste and garnish with fresh herbs for the perfect soul-warming bowl.
Pennsylvania Dutch Chicken Corn Rivel Soup Serves: 10 Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
Sophie Light, previous Head Cook at Esther’s Diner, and owner of Farmer’s Wife Diner in Ono, Pennsylvania shares her infamous Chicken Corn Rivel Soup Recipe with us. There’s nothing better than homemade Chicken Corn Rivel Soup, made with Bell & Evans whole Chicken Legs… created at a time when the best chefs in the world developed recipes without using measuring cups.
- 6 Bell & Evans whole Chicken Legs
- 1 Cup Chopped onion
- 1 Cup Chopped celery
- ¼ Cup Chicken Base. (one popular brand is Better Than Bouillon).
- 4 Cups Frozen corn
- 1 tsp Celery salt
- 1 tsp Onion salt
- 1 T Parsley flakes
- Salt and Pepper to taste
- 3 Large Eggs
- 2 Cups Flour
- 3 Large Eggs
- 2 Cups King Arthur Measure for Measure Gluten Free flour
- 1-2 TB Cold water
- Fill a 10 Qt pot with 5-6 quarts of water. Cook the 6 chicken legs until tender. Remove from broth. After straining the broth, add the celery, onion, frozen corn, and chicken base that have been chopped up. Cook 5 minutes.
- Meanwhile, make the rivels. First, beat the eggs. Then, add the flour slowly while mixing it in with your hands to make small pieces of dough.
- Slowly add the dough chunks to the broth while stirring often.
- Celery salt, onion salt, and parsley should be added to the soup after the chicken is cooked and shred. For about 5 minutes, or until they start to float, cook the little dough balls.
- Serve with chunky, warm bread.
Pennsylvania Dutch Chicken Corn Rivel Soup
Sophie Light
Sophie Light has lived in Fredericksburg for a long time and is a restaurant owner. We met her in the kitchen of her remodeled 1770 Victorian Farmhouse on a sunny November morning to talk about some of her famous recipes, but there was so much more to her story. We just have to share it.
Sophie’s father died when he was 48 years old, so her mother worked at a nearby chicken processing plant to take care of her eight kids. Sophie was the 7th of 8 children, and her older brother drove truck for the plant. She developed Rheumatic Fever when she was 11 years old. Since it kept her home from school for almost an entire school year, she got bored and decided to try her hand at cooking. You had to be careful about how much wood you put in the stove because she learned how to bake on one.
Her mother had only 2 cookbooks, but Sophie said, “We just put things together back then. We didn’t measure anything.” For a whole year, she cooked for her mother and 7 siblings. She become so good at cooking, that by the time she was a young mother, and a job opened up at a local diner, her mother quickly recommended her for the job. Sophie began her cooking career at Esther’s Family Restaurant, working part time in the evenings making salads and other dishes.
It was during one of those evenings, when she developed the Esther’s Family Restaurant Chicken Corn Rivel Soup Recipe. In Sophie’s words, “We filled a stew pot with chicken legs and thighs.
Then we filled another one. We cooked that off then added the other ingredients. We cooked a big batch of soup. People were lined up outside, waiting for our home cooking.”
To this day, it is one of the most requested soups in the Pennsylvania Dutch saturated area. Though Sophie recently retired from owning her own restaurant, The Farmer’s Wife, she wanted to share her recipe with us. And we want to share it with you!
Easy Chicken Corn Soup Recipe (Indo-Chinese)
FAQ
How to make chicken corn soup step by step?
DirectionsIn a large stockpot, cover chicken and onion with water. Cook slowly until tender, about 1 hour. Add chicken pieces, corn, and celery to the stockpot. Season with salt and pepper. Make rivels by combining flour, egg, and salt in a separate bowl. Drop rivels into soup and add hard-boiled eggs.
How to make corn soup step by step?
Cook this corn puree for about 2 minutes or until the puree thickens. Then add in water or vegetable stock, increase the heat and bring to a boil. After about 5 minutes, add in the light soya sauce, white pepper powder, vinegar, salt and sugar. Check the seasoning.
Is chicken and corn soup healthy for you?
A hearty dish, ready in just 20 minutes, this chicken and corn soup is high in fibre and protein. Serving the soup with an omelette makes it extra filling and satisfying and you get the health benefits of protein, carotenoids, vitamins D and B12, selenium and choline.
How do you thicken chicken corn soup?
Add cornstarch or flour. Instead, pour a little broth into a different bowl and set it aside to cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it’s blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Jan 15, 2025.