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Chicken and Sweet Corn Soup (Slow Cooker)


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Description

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


Ingredients

Scale

Instructions

  1. In a slow cooker, layer chicken, broth, salt, pepper and parsley. Top with carrots, onions and corn. Cook on medium heat for 6 hours, or until chicken is no longer pink in the middle.
  2. Remove chicken from slow cooker and shred. Add shredded chicken and diced eggs to slow cooker. Stir. Serve, add additional salt and pepper to taste and enjoy!

Notes

Use gluten-free chicken broth if needed.

To hard-boil eggs, submerge eggs in boiling water for 12 minutes. Remove shells once eggs have cooled.

This can also be made in a large stock pot. Simmer until corn and carrots are tender.

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

  • Prep Time: 20 min
  • Cook Time: 6 hrs
  • Category: Recipes
  • Method: Prep Now, Cook Later, One Pot, Slow Cooker