BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
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
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 CORN SOUP
I am not sure where this recipe orginally came from but I received it from the real cook in the house! I added more corn and if you would like more or less chicken-depending on taste. Even I, NOT a cook, made this and it turned out GREAT!
Provided by Shiloh Brown
Categories Stocks
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring to a boil in a soup pot: first 6 ingredients.
- Skim the impurities from the surface.
- Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
- Remove the chicken, shred the meat, and set aside.
- (At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
- Stir in: Noodles and Corn.
- Cook, stirring occasionally, until the noodles are tender but firm.
- Stir in the shredded chicken along with: Eggs and parsley.
- Ladle into warm bowls and serve with dinner rolls.
Nutrition Facts : Calories 218.4, Fat 8.5, SaturatedFat 2.4, Cholesterol 83, Sodium 626.1, Carbohydrate 16.9, Fiber 0.8, Sugar 4.8, Protein 17.9
PENNSYLVANIA DUTCH CHICKEN CORN SOUP
Make and share this Pennsylvania Dutch Chicken Corn Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h18m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
- Add in corn; continue to cook, stirring, 5 minutes.
- Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
- Bring soup to a boil over high heat.
- Pour flour into a bowl.
- Beat egg and water together; add to flour, stirring into a thin paste.
- With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
- Decrease heat to medium; stir gently; cook 10 minutes longer.
- Season with salt and pepper to taste.
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP RECIPE
Provided by trishjoy
Number Of Ingredients 11
Steps:
- 1.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. 2.When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts. 3.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. 4.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. 5.Chop cooled chicken meat and add to soup. 6.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.
SHORT-CUT PA DUTCH CHICKEN CORN SOUP
I had never had chicken corn soup until I moved to south central Pennsylvania. It is often found at local fairs and festivals and is now my favorite comfort food. This is a quick and easy version that shaves quite a bit of time and effort from the traditional method but tastes pretty close to the real thing.
Provided by gdewey
Categories Noodle Soup
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 39.4 g, Cholesterol 190.7 mg, Fat 15.8 g, Fiber 2.6 g, Protein 58.2 g, SaturatedFat 4.1 g, Sodium 2239.2 mg, Sugar 2.5 g
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