Old Fashioned Chicken Corn Soup

Indulge in the comforting flavors of Old Fashioned Chicken Corn Soup, a heartwarming classic packed with tender shredded chicken, sweet bursts of corn, and homemade dumplings for a rustic touch. Simmered to perfection with aromatic vegetables like onion, celery, and carrot, this hearty soup is elevated with fresh parsley and optional bouillon for extra depth. The recipe embraces time-honored techniques, such as slow-cooking bone-in chicken for a rich, flavorful broth and crafting dumplings from a simple egg and flour batter. Perfect for cozy family dinners or a soul-soothing meal on chilly days, this wholesome chicken corn soup pairs beautifully with crusty bread, making it a nostalgic favorite that never goes out of style.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds Bone-in chicken (thighs or breasts)
• 8 cups Water
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 cups Sweet corn (fresh, frozen, or canned)
• 2 Eggs
• 1 cup All-purpose flour
• 2 Chicken bouillon cubes (optional)
• 1 medium Onion, finely diced
• 2 stalks Celery, diced
• 1 large Carrot, diced
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Butter

Directions

Step 1

In a large stockpot, combine the chicken, water, salt, and black pepper. Bring to a boil over medium heat, then reduce to a simmer. Cover the pot and cook for 45 minutes, or until the chicken is fully cooked and tender.

Step 2

Remove the chicken from the pot and set it aside to cool slightly. Strain the broth if needed and return it to the pot. Skim off any fat from the surface.

Step 3

Add the celery, carrot, onion, and chicken bouillon cubes (if using) to the broth. Simmer the vegetables over medium heat for 15 minutes until tender.

Step 4

While the vegetables cook, shred the cooled chicken into bite-sized pieces, discarding any skin and bones, and set aside.

Step 5

In a small bowl, whisk the eggs and all-purpose flour together until smooth. Drop the batter into the simmering soup by small spoonfuls, creating dumplings.

Step 6

Stir in the shredded chicken and sweet corn into the soup. Simmer for an additional 10–15 minutes until the soup has thickened slightly and all ingredients are heated through.

Step 7

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 8

Garnish the soup with freshly chopped parsley and serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	3963.1 grams (3963.1g)

Amount per serving	% Daily Value*
Calories	3316

Total Fat 156.70g	201%
Saturated Fat 49.20g	246%
Polyunsaturated Fat 0.70g
Cholesterol 1164mg	388%
Sodium 5357mg	233%
Total Carbohydrate 230.00g	84%
Dietary Fiber 25.50g	91%
Total Sugars 48.00g
Protein 252.50g	505%

Vitamin D 132IU	659%
Calcium 414mg	32%
Iron 21mg	114%
Potassium 4597mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 30.2%

Carbs: 27.5%