Pennsylvania Dutch Chicken Stew Recipes

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PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE



Pennsylvania Dutch Chicken Pot Pie Recipe image

PA Dutch chicken pot pie is a brothy comfort food similar to chicken noodle soup. This dish consists of delicious homemade noodle squares in slightly thickened broth along with chicken and vegetables.

Provided by Anna

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

7 c. water
3 - 4 c. chicken broth
1 Tbs. butter
1 garlic clove, minced (optional)
2 Tbs. onion, chopped (optional)
1 c. carrots, cut into small bite-sized pieces (optional)
1 1/2 - 2 c. potatoes, cut into bite sized chunks
1 c. green peas (optional)
1/2 tsp. salt
3/4 tsp. seasoning salt
1/2 tsp. black pepper
1 - 2 c. chopped, cooked chicken
1 1/2 - 2 Tbs. flour and enough water to make a paste
2 large eggs, beaten
1/2 c. water
1 tsp. salt
2 c. flour

Steps:

  • If you don't already have some cooked chicken, you will need to cook chicken.

Nutrition Facts : ServingSize 1 serving, Calories 545 kcal, Carbohydrate 74 g, Protein 27 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1418 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP



Best Pennsylvania Dutch Chicken Corn Soup image

This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Provided by Doreen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 ½ tablespoons salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
½ cup milk

Steps:

  • In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
  • When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
  • Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
  • Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Chop cooled chicken meat and add to soup.
  • In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g

PENNSYLVANIA-DUTCH CHICKEN STEW



PENNSYLVANIA-DUTCH CHICKEN STEW image

Categories     Soup/Stew     Chicken

Yield 8

Number Of Ingredients 14

2 Cans (10 3/4 oz each) reduced-fat, condensed cream of chicken soup, undiluted
2 cups (1/2-in. dice) peeled Yukon Gold Potatoes
2 cups (1/2-in. dice) peeled butternut squash
2 cups (1/2-in. thick) carrots
1 1/2 cups frozen, small white onions
1 cup frozen corn kernels
2 ribs celery, chopped
2 TBS snipped fresh dill
1/2 tsp each salt and freshly ground pepper
6 skinless chicken thighs (2 1/2 lbs), trimmed of visible fat
3 TBS all-purpose flour
1/4 cup water
3 TBS fat-free sour cream
1 cup frozen baby peas, thawed

Steps:

  • > In a 4- or 5- qt slow-cooker, combine soup, potatoes, squash, carrots, onions, corn celery, dill, salt and pepper. Put thights on top, bone side up. >Cover: cook on low-heat setting for 6 to 7 hours until chicken and vegetables are tender. >Transfer chicken to cutting board to cool slightly. Skim fat from surface of vegetable mixture. >In small bowl, stir together flour and water until blended; stir in sour cream. Stir into vegetable mixture; cover, and set slow cooker on high. Cook 30 minutes longer, until mixture thickens. >Meanwhile, remove bones and visible fat from chicken. Shred meat, then stir into vegetable mixture with peas. Heat through. >Serve over noodles.

PENNSYLVANIA-DUTCH CHICKEN STEW



Pennsylvania-Dutch Chicken Stew image

I have not yet made this recipe, and can't remember where I found it, but wanted to post it before I lose it. I can't wait until the weather cools off so that I can try it. Lots of yummy flavors in this one!

Provided by Mariah

Categories     Stew

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 (11 ounce) cans cream of chicken soup
2 cups diced potatoes
2 cups diced peeled butternut squash
2 cups sliced carrots
1 1/2 cups frozen pearl onions
1 cup frozen corn
2 celery ribs, chopped
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
6 skinless chicken thighs, trimmed
3 tablespoons flour
1/4 cup water
3 tablespoons sour cream
1 cup frozen baby peas, thawed
cooked egg noodles

Steps:

  • In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
  • Cover and cook on low 6-7 hours.
  • Remove thighs to cool. Skim fat from crockpot.
  • In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
  • Shred chicken and add to stew. Add peas. Serve on noodles.

Nutrition Facts : Calories 322.2, Fat 10.5, SaturatedFat 3.2, Cholesterol 68.2, Sodium 980.6, Carbohydrate 38.1, Fiber 5.3, Sugar 5.3, Protein 20.7

PENNSYLVANIA DUTCH CHICKEN STEW



PENNSYLVANIA DUTCH CHICKEN STEW image

Categories     Soup/Stew     Chicken

Yield 8 Servings

Number Of Ingredients 15

2 cans reduced fat, condensed cream of chicken soup undisputed
2 cups (1/2 in diced) peeled Yukon gold potatoes
2 cups (1/2 in diced) peeled butternut squash
2 cups (1/2 in thick sliced) carrots
1 1/2 cups frozen small white onions
1 cup frozen corn
2 ribs celery, chopped
2 tbsp snipped fresh dill
1/2 tsp each salt and freshly ground pepper
6-8 skinless boneless chicken thighs fat trimmed
3 tbsp flour
1/4 cup water
3 tbsp fat-free sour cream
1 cup frozen baby peas
Freshly coked and drained egg noodles

Steps:

  • In 4-5 qt. slow-cooker, combine soup, potatoes, squash, carrots, onions, corn, celery, dill, salt and pepper. Put thighs on top Cover and cook on low 6-7 hours until chicken and vegetables are tender Transfer chicken to cutting board to cool slightly. Skim fat from surface of veg. Mixture In small bowl, stir together flour and water until blended; stir in sour cream. Stir into veg mixture; cover and urn cooker on high. Cook 30 min until thickened Meanwhile, shred meat and stir into veg mix with peas Serve over noodles

PA DUTCH CHICKEN & WAFFLES



Pa Dutch Chicken & Waffles image

When my mom was little she used to get this at a favorite diner. For years, she has told me how she misses this recipe for chicken & waffles and how she wished she found a recipe. I found it for her and she was sooo happy. It brought back many happy memories 8) I thought it was a cozy, yummy recipe to post. Enjoy!

Provided by OceanIvy

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil
1/2 whole chicken
salt & pepper, to taste
1 stalk celery
1 medium carrot
1 small onion, peeled
1 bay leaf
2 (18 1/8 ounce) cans low sodium chicken broth
3 tablespoons all-purpose flour
1/4 cup cold water
waffle

Steps:

  • Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
  • Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
  • Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
  • Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
  • Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
  • Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
  • Continue until gravy is the desired thickness and taste for seasoning.
  • Add chicken and keep warm over very low heat.
  • While cooking, make waffles according to recipe and waffle iron instructions.
  • If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.

PENNSYLVANIA DUTCH FUNNY CAKES



Pennsylvania Dutch Funny Cakes image

These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.

Provided by Sally

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 36

Number Of Ingredients 12

3 (9 inch) unbaked pie crusts
1 cup white sugar
½ cup unsweetened cocoa powder
¾ cup water
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup butter
2 eggs
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
  • In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.4 g, Cholesterol 17.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 130.3 mg, Sugar 14.3 g

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