Best Lancaster Chicken Soup Recipes

LANCASTER COUNTY CHICKEN-CORN SOUP

Steps:

• Shred the chicken into bite sized chunks; set aside. Add celery and corn to chicken broth, and heat until warm. Stir in the saffron and cook about 15 minutes until the flavors come together. Increase the heat to high; heat to a boil over high heat. Stir in noodles and parsley; reduce heat to a simmer. Cook until the noodles are tender, about 10 minutes. Whisk 1/2 cup of the soup liquid into the egg; gradually whisk the mixture back into the soup. Return the chicken to the soup; cook, stirring occasionally, until heated through and thickened, about 8 minutes.

LANCASTER CHICKEN SOUP

Steps:

• Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and when it subsides, add onion through saffron. Simmer gently, partly covered, for 1-1/2 hours.
• Remove chicken and let soup cool, then skim any fat that appears from the surface. Meanwhile, tear the chicken into bite-size pieces.
• Puree 2 cups of the corn with 1/4 cup of the soup in a food processor or blender; add to the soup along with the chicken, 2 cups whole corn kernels and noodles. (If freezing, do so at this point but without the noodles. When ready to complete, thaw the soup, add the noodles and continue on from here).
• Simmer gently until noodles are cooked; season with white pepper to taste and stir in the parsley. Ladle into bowls, sprinkle chopped eggs over top and serve.

LANCASTER COUNTY CHICKEN NOODLE SOUP

Steps:

• Place chx in pot w/ next 6 ingredients. Boil then simmer partially covered about 1 hr. Remove chx, cool, then remove meat from bones. Degrease cooking liquid. Add potatoes, celery & thyme to cooking liquid about 10 min. Add noodles, cook 5 min til done. Add chx, season w/ S&P.

CHICKEN CORN SOUP, LANCASTER COUNTY RECIPE - (4/5)

Steps:

• Combine corn, chicken, broth, water, and seasonings in a kettle. Heat to boiling. Reduce heat and cook 3-4 minutes until corn is tender. Meanwhile combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about 5 minutes and then stir in cut up hard-boiled eggs.