One of my fondest childhood memories is my grandmother making a huge pot of Pennsylvania Dutch chicken corn soup or buying it from a Christmas church bazaar. It makes me smile every time I think about it!
About a year ago, I found a great chicken corn soup recipe online, but it tends to take some time to prepare and make it. Therefore, I typically only made the soup on a Saturday or Sunday. But….what if I want it on a weeknight?? There is no way I would have time, especially since I often do not decide what I’m going to make for dinner until I wake up in the morning and sometimes not until I’m at work.
Tonight I tried to recreate the delicious Pennsylvania Dutch chicken corn soup that I’m used to, but with a few short cuts. Below is what I created. Give it a try, and let me know what you think!
Quick Chicken Corn Soup
4 large chicken breasts, boneless and skinless
4 cups of water
4 cups of chicken stock
5 ears of corn, corn cut from cob
1 can creamed corn
2 eggs, lightly beaten
Salt and pepper to taste
In a large pot, put in the chicken breasts and water. Bring to a boil. Continue boiling about 10-15 minutes, until chicken is cooked through.
Remove chicken and place on a plate to cool. Strain cooking water and return back to pot. Add chicken stock.
While the water and stock come to a boil, cut or shred chicken into bite-size pieces. Add to stock and water.
Then add both the creamed corn and corn cut off the cob. Stir. Cook about 10 minutes.
In a continuous stream, add the lightly beaten eggs. (I actually had an extra egg white that I had added as well.). Cook about 5 minutes, until egg is cooked.
Salt and pepper to taste.
With the soup, I served a grilled (baked) turkey and cheese sandwich as I had done previously.
Little man loved the soup as well, but could not get him to eat the grilled cheese!