Recipe of the Week — Chicken Corn Soup Recipe

Chicken Corn Soup Recipe
Chicken Corn Soup. Here is a quick version of our famous local favorite. It’s the perfect comfort food for a blustery day and so easy. We’re sure you are going to love our chicken corn soup recipe!


  • 1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts
  • 3 qt. water
  • 1 lg. onion, diced fine
  • 2 stalks celery, diced
  • 1 tsp. ground white pepper
  • 1 tbsp. salt
  • 1/2 tsp. celery seed
  • 2 1/2 c. whole kernel corn (yellow or white)
  • 2 c. cream corn
  • 1/2 can condensed cream of celery soup. (I add the whole can).



  • In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed.
  • Bring to a boil, then lower heat and cook for 2 hours.
  • Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat.
  • Dice the chicken meat and return it to the pot.
  • Add the kernel corn, cream corn and condensed celery soup to the pot.
  • For a traditional taste, you can also add some chopped hard boiled egg just before serving.
  • I also sometimes add a little parsley for color and sour cream as I serve it  –just because we like sour cream