At home in Pennsylvania this soup is really popular, and whenever I’m hungry for home I make Chicken Corn Soup. There isn’t anything simpler, but it’s sweet and comforting and hearty without being heavy.
As My Little Man moved from being a toddler into the preschool years, I began to make soup again (I unconsciously avoided them before that – maybe because it was just too difficult to feed to young children). To my dismay, he abhorred soup and complained about each and every variety – except this one. As a corn addict, he thought this soup was awesome. I crushed crackers in it to make it easier for him to eat, and he cleaned his bowl each and every time.
- chicken - I like to use split chicken breasts
- several cups of corn - I use the corn that we bagged and froze last summer
- salt and pepper to taste
- 1 can of creamed corn (optional)
- Boil your chicken. I put it in a Dutch oven and bring it to a boil, then turn it down and let it simmer for an hour. This will both cook your chicken and create yummy broth for your soup, all at the same time.
- Remove the chieken from the broth.
- Cool the chicken, then shred with forks.
- Chill the broth. I just put the whole pot in the fridge until the next day.
- Skim the fat off the top of the broth. This can be done easily with a slotted spoon or a spider.
- Return the pot to the stovetop. Add the chicken back into the broth, adding a cup or two of water if necessary.
- Add the corn to the pot. If you'd like it to be a bit thicker and sweeter, add canned creamed corn. (My husband prefers it this way.)
- Let your soup simmer for about ten minutes and serve with crackers.