My dad has a few dishes that he is known for. He was always great with breakfast foods, chili, sloppy joes, and chicken corn soup. Though, there was that one time he tried to fool us by blending beans into the chili. The results were not good...we all knew. Luckily, his chicken corn soup has always been considered exceptional. It would rival any local firehouse. And while that may not sound like much, it is very high regards for this Pennsylvania Dutch classic. Perhaps you've never even heard of chicken corn soup, as it doesn't have a Wikipedia page. Most versions are simply made of chicken, corn, egg noodles, broth, and maybe a scant carrot. My dad's version includes butter, hard-boiled eggs, and a secret ingredient or two.

Well, I may have kept the hard-boiled eggs, but I achieved a similar flavor without the butter and secret ingredients. Oh, and I've actually added a ton o'veggies besides corn! Plus, I've taken away the egg noodles, because...well...gluten free and all, but who needs the extra carbs?? They will not be missed!

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Chicken Corn Soup Ingredients:

Onion, Carrots, & Celery: These vegetables make the typical base for chicken corn soup. They add flavor with minimal calories.

Red Peppers: To add a pop of color and pack in more vegetables, I added two red peppers.

Corn: Fresh is great in the summer, but frozen works well too. For some extra creaminess, I also used canned cream style corn.

Hard-Boiled Eggs: For an extra boost of flavor, I blended the egg yolks with some of the cream style corn and stirred it into the soup. Then, I added the diced egg whites for more protein.

Shredded Chicken: It's hard to have chicken soup without it! My dad prefers to use a rotisserie chicken from a certain large warehouse store, but you can also use shredded chicken breasts and/or thighs.

Given that this recipe comes from the Pennsylvania Dutch, the seasonings may be minimal; but, this dish is still packed with lots of great flavor!

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