As promised, I am posting my very own recipe for chicken corn soup. With this recipe, I was hoping to replicate and/or improve upon the chicken corn soup I used to buy from Lapp’s Family Restaurant in Lancaster, which is, or was, extremely delicious. I haven’t had it in quite some time. In fact, the particular restaurant where I used to buy it no longer exists, although I think other venues are still around. The recipe is my own except for the rivels, which are straight out of the Mennonite Community Cookbook (p. 44), given to me by my grandmother as a wedding present. So, in effect, this is an original recipe makeover steeped in history.

I prefer to make this in summer when fresh corn is readily available. However, canned corn works just fine, too.

Chicken Corn Soup

Approx. 4 lbs. chicken parts– breasts, thighs, wings, drumsticks

1 large onion, cut into quarters

2 stalks celery, with leaves, broken

5-6 whole black peppercorns

1 tsp. dried thyme

Enough chicken broth to cover chicken parts in large soup kettle or stock pot –about 3 (or more)- 24 oz. cartons (I prefer organic, but any brand will do)

Salt and pepper to taste

1 leek, split and soaked to remove silt, and then chopped

1 tsp. saffron

8 oz. egg noodles (any variety–medium, wide, etc.)

6 ears corn, kernels removed, or 2-  15-16 oz. canned corn, any variety, drained

1 can creamed corn (15-16 oz.)

1 or 2 hard-cooked eggs, chopped

1/3 c. water

1/3 c. 1/2 & 1/2

1/3 c. flour


1 1/2 c. flour (approx.)

1 egg

1  c. milk

Cook chicken parts in broth with onion, celery, peppercorns, thyme, salt and pepper for approximately 45 minutes. Remove chicken parts with tongs and set aside. Strain broth and reserve. Return to stock pot.  Cool chicken and cut into small pieces.

Bring strained broth to a boil. Add leek, saffron, corn, and egg noodles. Cook for 10 minutes. Add creamed corn and egg. Cook for 1 minute. Add reserved chicken. Add additional salt and pepper to taste. (I use fresh ground sea salt and pepper.)

Mix water, 1/2 & 1/2 and flour until a smooth paste forms. Add to broth. Cook 5 minutes until slightly thickened.

Mix flour, egg, and milk until a fairly stiff dough forms (add more flour if necessary). Drop by tablespoonfuls into hot soup. Cover. Cook 10 minutes until dough is cooked and rivels are formed (this is actually the best part according to my kids!)

Serve and enjoy! This can be kind of thick when reheated the next day. Add chicken broth to thin as needed.