Best Lancaster County Chicken Corn Soup Recipes

LANCASTER COUNTY CHICKEN-CORN SOUP image

Number Of Ingredients 8

1 roasted chicken, shredded (2-3 1/2 cups)
2 quarts chicken broth
egg noodles
2 ribs celery, finely chopped, plus 1 tablespoon minced celery leaves
3 cups corn kernels fresh or frozen
1/4 teaspoon crumbled saffron threads
1/3 cup minced parsley
1 egg, beaten

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.

Chicken Corn Soup, Lancaster County Recipe - (4/5) image

Provided by á-24734

Number Of Ingredients 10

4 Cups Fresh or Frozen Corn
2 1/2 Cups Chicken, cooked and diced
46 oz. Can Chicken Broth, or 6 Cups Homemade Broth
2 Cups Water
Pinch Saffron
1/8 tsp. Salt
Pepper to taste
1 Cup Flour
1 Raw Egg
3 Hard-Boiled Eggs

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.