If you’re craving a delicious, savory and filling soup, this PA Dutch-style chicken and sweet corn soup is just what you need. I have fond memories of my grandmother making this every winter while I was growing up and I’m certain your family will make this a staple too. This soup not only warms your belly, it’s sure to warm your soul!

It’s unlike other chicken corn soup recipes because it uses hard boiled eggs, giving it that PA Dutch flavor. It’s chock-full of chicken, vegetables and herbs, making it homey and rich. If you’re looking for a heartier version, feel free to add brown rice to each bowl before serving.

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Chicken and Sweet Corn Soup (Slow Cooker)
This Chicken and Sweet Corn Soup recipe is quick and easy to make in a slow cooker, and tastes like it was cooked in an authentic Amish kitchen - so comforting and delicious. This recipe is freezer-friendly and makes a pretty large batch, so feel free to freeze half.
  1. In a slow cooker, layer chicken, broth, salt, pepper and parsley.
  2. Top with carrots, onions and corn.
  3. Cook on medium heat for 6 hours, or until chicken is no longer pink in the middle.
  4. Remove chicken from slow cooker and shred.
  5. Add shredded chicken and diced eggs to slow cooker. Stir.
  6. Serve, add additional salt and pepper to taste and enjoy!
  1. This recipe is freezer-friendly. Place soup in glass mason jars or seal-proof containers and allow to cool completely before tightly sealing lids and freezing.
  2. To thaw, remove jar from freezer and thaw in fridge overnight.
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