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Chicken Corn Soup Recipe image

Old Fashioned Chicken Corn Soup Recipe

Yields about 5-6 quarts. *The amount of broth used impacts the final yield.

Ingredients

  • 2 Pounds Cooked Chicken Meat
  • 2 - 3 Quarts Chicken Broth - Depending on how brothy you want your soup.
  • 1 T Butter or Bacon Fat
  • 1 ½ cups Celery
  • 8 cups Corn
  • 12 Eggs
  • 1 T Ground White Pepper

Instructions

  1. Hard boil 12 eggs. Once peeled, use a grater to shred the hard-boiled eggs and set aside.

  2. Chop about 3 stalks of celery.

  3. Add butter or bacon fat to a kettle or soup pot. Once melted, add chopped celery.

  4. Sauté celery in butter or bacon fat until soft. Add all the remaining ingredients and bring to temp (165 °F).

Recipe Notes

This is no-frills chicken corn. You can adjust for your preferences…omit the egg, add chopped carrots, pre-cooked rice, or noodles. If adding rice, keep in mind that it will continue to soak up moisture, so add the rice in time for it to get warm. If adding noodles, you will need to increase your broth content to accommodate the noodles. After cooking, they will also continue to take on moisture. If you plan to freeze some of this, you may wish to do so before adding the egg, rice, or noodles. These additions (eggs, rice, or noodles) can be frozen safely, but the texture can be less than ideal upon thawing.