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5 votes | 23632 views

Easier version of the traditional PA Dutch corn soup.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.08 view details


  1. Bring broth to a boil.
  2. Add noodles and celery. Cook 15 minutes.
  3. Add corn, chicken, and parsley.
  4. Garnish with chopped eggs, if desired.
  5. We eat it with saltines!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 378g
Recipe makes 6 servings
Calories 186  
Calories from Fat 93 50%
Total Fat 10.37g 13%
Saturated Fat 3.04g 12%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 584mg 24%
Potassium 439mg 13%
Total Carbs 6.62g 2%
Dietary Fiber 1.8g 6%
Sugars 1.28g 1%
Protein 16.19g 26%



  • December 6, 2011
    I am originally from PA and make chicken corn noodle soup similar to this. Whenever I get back home, I stock up on saffron, as i can get it for far less back there. Long story short, I add saffron to mine, and would highly recommend trying it if you have access to it. :-)
    • Jann from PA
      October 21, 2012
      Saffron is an acquired taste. My grandfather grew the croscus that produced the yellow stamen that are saffron, My mom still has some dried, that she rehydrates with a little water before adding to chicken dishes. A little gives it such a rich yellow color. I never cared for it much. Cooks in Lancaster County used Saffron, butI have read it was despised elsewhere in the PA Dutch Country...
      I've cooked/tasted this recipe!
      This is a variation


      • ShaleeDP
        October 31, 2014
        I like this and I have a version of it too.

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