Most people in Lancaster County, PA do not need a recipe for Chicken Corn Soup, but I'm not one of them! I don't recall my mother making this soup, and didn't know the secret to great flavor. In fact, when I went to search for a basic recipe, only one of my cookbooks even included a recipe. Of course, everyone has their own cherished way to make this comforting soup, and this now is mine.
Source: Adapted from Mennonite Country-Style Recipes
Cook together until tender, about 20 minutes:
1 qt. corn stock* or chicken stock
3 medium potatoes, diced**
1 small onion, chopped
1/2 stem celery, chopped (or a sprinkle of celery seed)
Add and heat to a good rolling boil:
1 to 1 1/2 c. chopped cooked chicken
2 c. corn
1/2 t. poultry seasoning
1 clove garlic, minced and sauteed in olive oil until fragrant
1 1/4 t. salt
1 T. chopped fresh parsley
additional sea salt and pepper to taste
Yield: 6-8 servings
* The corn stock is perfect for this and gives fabulous flavor!!
**You may substitute 2 c. noodles for the potatoes, but I liked using potatoes to keep the dish local/in-season, not to mention nutritious.