Chicken Corn Soup - Lancaster County, PA

A Taste of Home: My Lancaster County Chicken Corn Soup

The aroma of simmering chicken and sweet corn always takes me back to my childhood in Lancaster County, Pennsylvania. It's a scent inextricably linked to community, to the cheerful clatter of the volunteer firemen's auxiliary fundraisers, and to the simple joy of a shared bowl of warm, comforting soup. Every fall, as the cornfields turned golden, the local firemen's wives would set up their steaming pots, offering generous portions of their famous chicken corn soup. We kids would eagerly bring our own containers, ready to fill them with this culinary treasure. The soup, made with fresh corn from the farms surrounding our town, was a taste of home, a symbol of community spirit, and a delicious reward for helping out with various community tasks.

This recipe, my own cherished version, is a tribute to those heartwarming memories. It captures the essence of that Lancaster County classic, a soup that is both simple and utterly satisfying. While the original recipe might have varied slightly from family to family, from auxiliary to auxiliary, this version is particularly close to my heart, a comforting embrace from my past that I am so happy to share with you today. The sweetness of the corn, the savory depth of the chicken broth, and the delicate texture of the rivels (little dumplings) all combine to create a symphony of flavors that are both wholesome and deeply flavorful. It is a recipe passed down through generations, a testament to the enduring power of simple, well-made food and the rich connections built around shared meals.

More than just a soup, this is a story. A story of community, of volunteerism, and of the simple pleasure of enjoying fresh, locally sourced ingredients. Each spoonful is a trip down memory lane, a reminder of the kindness of strangers, the warmth of community, and the unwavering love of home. It’s a reminder that sometimes the most profound experiences come from the simplest of things—a hearty bowl of soup shared with friends and loved ones.

This soup is perfect for chilly evenings, family gatherings, or simply a comforting meal on a busy weeknight. The recipe is easy to follow, even for beginners, and the results are consistently delicious. Whether you use fresh or frozen corn, the soup will transport you to the heart of Lancaster County, bringing warmth, comfort, and the nostalgic taste of home to your kitchen. The rivels, those small, delicate dumplings, are a delightful addition, adding a chewy texture that complements the creamy corn and savory chicken. Give them a try – you won’t be disappointed!

So, grab your ingredients, put on some cozy music, and prepare to embark on a culinary journey that will awaken your senses and warm your soul. Make a batch of this chicken corn soup, and let the comforting flavors and memories transport you to the heart of Lancaster County, and to the very essence of home.

I hope you enjoy this recipe as much as I do. It's more than just a meal; it's a connection to the past, a celebration of community, and a testament to the enduring power of simple pleasures. Happy cooking!

Step-by-step

• Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns, salt, and saffron. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender.
• Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup.
• Cut kernels from 4 ears of corn, then grate kernels from remaining 4 ears using the large side of a box grater, catching all milk and pulp in a large bowl. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup along with celery and noodles, egg barley, or rivels.
• Simmer gently until corn and noodles or rivels are cooked. Add salt and pepper to taste. Stir in parsley and serve, garnishing each portion with chopped hard-cooked egg.
• This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup.
• Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hands or pinch off pea-size pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify.
• To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served.