It is finally January, winter has arrived and everyone wants to eat something comforting. We have the recipe for you…
There are plenty of recipes that are essential to the winter season, like various soups, casseroles and other baked dishes that make perfect holiday dinners and warm up your soul. One recipe in particular, a personal favorite that I would like to share, is a Lancaster County classic that is featured in the Kling House Restaurant, Chicken Corn Soup.
What better way than to try out this simple, hearty and healthy recipe that will allow you to cozy-up near the fireplace and fulfill your appetite. Pair it easily with a sandwich or a side of crackers and call it a day. Without further ado…
CHICKEN CORN SOUP
Makes 8 servings
- 5 cups of chicken stock
- 2 hard cooked eggs, chopped
- 1 Tbsp. chicken base
- ¾ lb. cooked chicken breast, diced
- 4 oz. fine noodles
- ½ tsp. pepper
- 10 oz. frozen white corn
- 1 tsp. salt
- 8 oz. frozen double cut corn
- 1 Tbsp. parsley flakes
- ¾ cup celery, diced
- Bring stock to a 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.
The Kling House Restaurant featured right here in the heart of Kitchen Kettle Village offers many soups, salads, sandwiches and sides that are tasteful and unique. Not only do they feature many of our own village-made products, but offer a scrumptious twist to everyday favorite recipes from the heart of Lancaster County.
About the Blogger: Angelica
Ever since I was little, I have been visiting the Village and bringing family members here to experience true Lancaster County food, entertainment and shopping. I became an employee in the Jam and Relish Kitchen and I absolutely enjoy being a part of Kitchen Kettle traditions and culture. I am also a 2016 graduate of Millersville University, with a degree in speech communications and public relations, I love to blog and what better opportunity to write for Kitchen Kettle.