Pennsylvania Dutch Chicken Corn Soup Recipe

In a large pot, add the chicken pieces, onion, carrots, celery, chicken broth, salt, black pepper, dried thyme, dried parsley, and garlic powder.

Bring to a boil over medium heat, then reduce heat to low and simmer for 45 minutes to 1 hour, until the chicken is tender and cooked through.

Remove the chicken pieces from the pot and shred the meat. Discard the bones.

Return the shredded chicken to the pot and add the corn kernels.

Cook for an additional 10 minutes, until the corn is cooked through.

Taste and adjust seasoning if needed. Serve hot.