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Chicken Corn Soup Recipe


A hearty Lancaster County soup to warm the soul!


  • 5 c. chicken stock
  • 1 Tbsp. chicken base
  • 4 oz. fine noodles
  • 10 oz. frozen white corn (Cope's is our favorite)
  • 8 oz. frozen double cut corn (Cope's is our favorite)
  • 3/4 c. celery, diced
  • 2 hard cooked eggs, chopped
  • 3/4 lb. cooked chicken breast, diced
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 1 Tbsp. parsley flakes


Bring stock to boil. Add celery, noodles, corn, chicken base and simmer until noodles are tender. Add chopped eggs, chicken, and season with salt and pepper. Add parsley and heat thoroughly. Makes 8 servings.

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