Chicken Corn Soup

Chicken Corn Soup is a winter staple around our house. I think it has a PA Dutch origin since many fire halls and churches serve it during their fundraiser meals.

Chicken Corn Soup makes a hearty meal. Serve it with a side salad, homemade sugar-free applesauce and homemade artisan bread.

Chicken Corn Soup


  • 1 Tbsp. olive oil
  • 3 celery stalks, chopped
  • 1 large onion, chopped
  • 4 cups cooked shredded chicken – Check out my How To Roast A Chicken article for instructions to the chicken that I used in this soup.
  • 2 – 1 lb. bags of frozen corn, you could also use canned, but I prefer frozen. My mom always adds a can of creamed corn for some variety.
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 – 3 quarts Homemade Chicken Stock. You could also use store bought if you don’t have homemade. This makes a very thick hearty soup, so use the amount of stock to suit your desired thickness.

1. Over medium heat, add olive oil to soup pot. Add the onions and celery and stir until vegetables are soft. About 5 minutes.

2. Add the cooked chicken, corn, salt, pepper, and chicken stock. Bring to a boil. Reduce heat and simmer for about 30 minutes.

Freezer Recipe: This soup freezes really well. I make this recipe and serve for dinner and then freeze what’s left over in 32 oz containers. I also freeze it when it is really thick and then add some stock when I am cooking it at a later date to thin it out a bit.


  1. says

    Yes, I’ve definitely had this while my family was visiting Dutch country. And it’s sooo delicious and soul-warming. Thank you for sharing the recipe, it brings back really happy memories for me!

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