Chicken Corn Soup. Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Creamed corn and butter make my chicken corn soup homey and rich. In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper.

Bring to a boil, reduce heat, and skim foam as it rises to the surface. When the foam has subsided, add the onion, peppercorns, salt, and saffron. Add corn (frozen works fine)to broth and bring to a boil. You can have Chicken Corn Soup using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Corn Soup

You need 425 grams of Canned Corn, preferably with cream..
Prepare 2 tbsp of Water.
You need 1 tbsp of Cornstarch.
Prepare 1 1/2 cup of Diced chicken.
It's 2 of Eggs.
You need 3 cup of Chicken Stock (I used beef as I didn't have chicken, but it works as well.).
You need 1 of Coriander for garnish.

To make chicken and sweet corn soup on the stovetop, simply: Cook the base soup ingredients. Simmer until the carrots are cooked. In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper.

Chicken Corn Soup instructions

Add the stock, corn and chicken into a saucepan to boil..
Once it has boiled, stir in the cornstarch after mixing it with the water.
Leave it to simmer for around two minutes before cracking the eggs over the pot..
Stir to mix and serve with coriander..

Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Remove chicken from broth, cool and remove from bones. Chicken Corn Soup is an Amish country classic. There are many variations on this traditional Amish classic. Some recipes are spiced with saffron, others are thickened with rivels,and on and on.