This recipe was shared with me by a reader who wanted to pass along his mom’s version of Pennsylvania Dutch Chicken Corn Soup. It’s simple, comforting, and full of the classic flavors of chicken, sweet corn, potatoes, and hard-boiled eggs. I added my Best Chicken Seasoning for a little extra flavor, while keeping the heart of his mom’s recipe the same. I love recipes like this that have a little family history behind them. And be sure to check out more of my Fall Soup Recipes, too!
What Is Pennsylvania Dutch Chicken Corn Soup?
Pennsylvania Dutch Chicken Corn Soup is a traditional soup made with chicken, fresh sweet corn, potatoes, and hard-boiled eggs. The corn cobs are simmered with the chicken to add flavor to the broth, while the corn kernels are added later. The chopped egg whites and mashed yolks are stirred in at the end, giving this soup its signature flavor and texture.
Ingredients & Substitutions
- Chicken: You can use a whole chicken or bone-in chicken pieces. A whole chicken gives the broth lots of flavor, while bone-in pieces are a little easier to handle.
- Water: This is the base of the broth. You can use chicken broth in place of some or all of the water if you want a richer broth, but I tested this recipe with water.
- Best Chicken Seasoning: I add my Best Chicken Seasoning for a little extra flavor in the broth. You can use your favorite chicken seasoning blend if you don’t have mine.
- Kosher salt and black pepper: Add flavor to the broth. Start with the amount listed, then taste the soup before serving and add more salt if needed. If using table salt instead of kosher salt, you may need less.
- Bay leaves: Add subtle flavor to the broth. Remove them before serving.
- Onion and celery: These add flavor to the broth and are discarded after simmering. If your celery has leaves, add them too for extra flavor.
- Fresh sweet corn: Fresh corn is worth using here. Cut the kernels from the ears and reserve both the kernels and cobs. The cobs simmer with the chicken to flavor the broth, while the kernels are added to the finished soup.
- Yukon Gold potatoes: Their creamy texture works well in the soup. You can substitute another yellow or waxy potato. Cut the potatoes into small, even pieces so they cook in the same amount of time.
- Hard-boiled eggs: The eggs are an important part of this Pennsylvania Dutch soup. Chop the whites and mash the yolks before adding them to the soup. I recommend large eggs for the best balance with the other ingredients.
- Fresh parsley: Adds a little fresh color and flavor when serving. It can be left off if you don’t have any.
FAQs
Can I use frozen corn instead of fresh corn?
Yes. Fresh corn is wonderful in this soup, but frozen corn works, too. You will not have the corn cobs to simmer in the broth, but the soup will still be delicious.
Do I have to use a whole chicken?
No. You can use bone-in chicken pieces instead. They still make a flavorful broth and are a little easier to manage than a whole chicken.
Can I make Pennsylvania Dutch Chicken Corn Soup ahead of time?
Yes. This soup can be made a day ahead and reheated gently on the stovetop. The flavors have a chance to come together as it sits, making it a great make-ahead soup. I love this soup as leftovers!
Can I freeze Pennsylvania Dutch Chicken Corn Soup?
Yes, but I recommend freezing the soup without the hard-boiled eggs. The texture of the eggs can change when frozen and thawed. Thaw the soup in the refrigerator, reheat it gently on the stovetop, and add freshly prepared hard-boiled eggs when serving.
How to Store Pennsylvania Dutch Chicken Corn Soup
To refrigerate: Let the soup cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until heated through.
To freeze: For the best texture, freeze the soup without the hard-boiled eggs. Let the soup cool completely, then transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add freshly prepared hard-boiled eggs when serving.
Make ahead: This soup can be made a day ahead and stored in the refrigerator. In fact, the flavors have time to come together, making it a great make-ahead soup.
Pennsylvania Dutch Chicken Corn Soup
Ingredients
Broth
- 1 whole chicken, about 4 to 5 pounds, or 2 ½ to 3 pounds bone-in chicken pieces
- 12 cups water
- 1 tablespoon Best Chicken Seasoning
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 bay leaves
- 1 large onion, quartered
- 3 ribs celery, chopped, with leaves if possible
- 6 to 8 ears fresh sweet corn, kernels removed and reserved; cobs reserved for the broth
Soup
- Reserved fresh corn kernels
- 3 medium Yukon Gold potatoes, peeled, diced into small pieces (about 2 cups)
- 4 to 6 large hard-boiled eggs, whites chopped, yolks mashed
- Fresh parsley, chopped, for garnish
Instructions
- If using a whole chicken, remove it from the packaging and check the cavity for the giblets. Remove and discard them or save them for another use. Place the chicken in a large stockpot.
- Add the water, Best Chicken Seasoning, salt, pepper, bay leaves, onion, celery, and reserved corn cobs. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and gently simmer for 1 to 1 ½ hours, or until the chicken is tender and easily pulls away from the bone.
- Carefully remove the chicken from the pot and place it on a plate or cutting board to cool slightly. Remove and discard the onion, celery, bay leaves, and corn cobs. Strain the broth if needed to remove any small pieces, then return it to the pot.
- Once the chicken is cool enough to handle, remove the skin and bones. Shred or chop the chicken into bite-sized pieces.
- Bring the broth back to a gentle simmer. Add the reserved corn kernels and diced potatoes. Simmer for 10 to 15 minutes, or until the potatoes are tender.
- Return the shredded chicken to the pot. Add the chopped egg whites and mashed egg yolks. Stir gently to combine and simmer for about 5 minutes, or until everything is heated through.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Did you make this recipe?
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Eggs in my soup