Amish Chicken Corn Soup Recipe

Ingredients for Amish Chicken Corn Soup

• 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
• 8 cups water (or chicken broth for extra flavor)
• Onion
• 1/2 cup chopped fresh parsley
• 2 stalks celery, chopped
• 2 cups frozen corn kernels, or 2 cups fresh corn kernels cut from the cob
• Salt And Pepper
• 1/4 cup all-purpose flour
• 1 large egg
• 1/2 cup milk

How to Make Amish Chicken Corn Soup

1. Place whole chicken (or chicken pieces) in a large stockpot. Add 8 cups of water and bring to a boil. Reduce heat and simmer for 1 hour, or until chicken is cooked through and easily shreds.
2. Remove chicken from pot and let cool slightly. Once cool enough to handle, shred chicken, discarding bones and skin. Set aside.
3. Strain the chicken stock through a fine-mesh sieve to remove any impurities. Set aside.
4. Return the strained chicken stock to the stockpot. Add the chopped onion and celery. Bring to a simmer and cook for 10-15 minutes, or until vegetables are softened.
5. Add the shredded chicken, corn, and parsley to the pot. Season with salt and pepper. Simmer for 15 minutes, allowing flavors to meld.
6. In a small bowl, whisk together the flour, egg, and milk until smooth.
7. Gradually whisk a small amount of the hot soup into the flour mixture to temper it (this prevents lumps from forming).
8. Pour the tempered mixture into the soup pot, whisking constantly.
9. Continue to simmer for 5-10 minutes, or until the soup slightly thickens. Do not boil.
10. Taste and adjust seasonings as needed. Serve hot and enjoy!