Here in Central PA we love our soups and one of the most popular that comes around every Fall is Chicken Corn Soup. It’s a very simple soup that is slightly sweet and salty. An Amish version calls for Rivels which is a small dumpling made with flour and milk. I personally love my soup without the Rivels, it reminds me of my favorite orchard where we go apple picking every year (Paulus Orchards) I make sure to grab a cup every time I’m there!
My version is simple and can be made anytime with a few ingredients and little effort thanks to the slow cooker! In a large slow cooker add:
3 chopped stalks of celery
1 chopped onion
3 chicken breasts
1 1/2 bags of frozen (or fresh) corn
2 cans of no salt added canned sweet creamed corn- if you make your own feel free to use that-
pinch of salt, pepper, and garlic powder.
Cook on low for 8 hours, shred the chicken, and serve with fresh rolls. So good and so comforting on a cold fall night!