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.

We’re always looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout the week. While this meal is super simple to toss together, it can be prepped the night before to save on time.

Add all the slow cooker ingredients to your slow cooker dish, cover and refrigerate overnight. In the morning, cook as directed.

This recipe is freezer-friendly and makes a pretty large batch, so feel free to freeze half.

Place soup in glass mason jars or seal-proof containers and allow to cool completely before tightly sealing lids and freezing. If you prefer to use glassware when packing your food leave at least 1 & 1/2 inches between the contents and the top of the container. We’ve made this mistake before and when the contents in the jar expanded, we ended up with a cracked container and broken glass all over the freezer. To thaw, remove jar from freezer and thaw in fridge overnight.