Lancaster County Chicken Corn Soup Recipes

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

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.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

CHICKEN CORN SOUP - LANCASTER COUNTY, PA

Steps:

• To Make Soup: Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns, salt, and saffron. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender. Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup. Cut kernels from 4 ears of corn, then grate kernels from remaining 4 ears using the large side of a box grater, catching all milk and pulp in a large bowl. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup along with celery and noodles, egg barley, or rivels. Simmer gently until corn and noodles or rivels are cooked. Add salt and pepper to taste. Stir in parsley and serve, garnishing each portion with chopped hard-cooked egg. This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup. To Make Rivels: Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hands or pinch off pea-size pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served.

SWEET CORN CHICKEN SOUP RECIPE

Steps:

• Boil vegetable stock, ginger & garlic paste, chopped shallots, boiled chicken and sweet corn in 6 glass of water for 15 minutes.
• Then add arrow root powder dissolved in 1/2 cup water and mix well. In low flame, continuously stir for 5 minutes.
• Then add beaten egg slowly into above solution with one hand. With other hand keep stirring the soup.
• Once the egg is cooked, add soya sauce and stir well.
• Adjust salt and serve hot. Garnish soup with chopped spring onion. It's yummy!!!!

ADRIENNE GARVEY

Steps:

• 1 Cook chicken in slow cooker with plenty of water. I usually fill mine 3/4 of the way full. I also often will cook the chicken overnight. 2 Pick all the meat, light and dark, off the bones. 3 Strain broth from slow cooker into a stock pot. 4 Add water to broth. Don't add too much or you'll lose the flavor. If you accidentally do add too much water you can balance it out with the chicken stock. 5 Add chicken and corn. 6 Bring to boil. 7 Drop in whole, uncooked egg(s) (in the shell). You're basically going to hard boil these in the broth. 8 Allow mixture to cook for 5-10 minutes. 9 Remove egg(s). Shell and dice them. Return them to soup. 10 Add noodles until cooked al dente. 11 Taste and season with salt and pepper as needed.

LANCASTER CHICKEN CORN SOUP

Steps:

• Gather the ingredients.
• Place chicken in a soup pot with enough water to cover.
• Bring to a boil , reduce heat, and skim foam as it rises to the surface.
• When the foam has subsided, add the onion, peppercorns , salt, and saffron.
• Simmer gently but steadily, partly covered, for about 1 1/2 hours, or until tender.
• Remove the chicken and trim and discard bones, skin, and onion.
• Let the soup cool, then skim the fat from the surface.
• Tear the meat into spoonable pieces and return them to the soup.
• Cut kernels from 4 ears of corn, then grate kernels from the remaining 6 ears, catching all milk and pulp on foil or waxed paper. If you're using frozen kernels, puree half in a food processor or blender, adding a little soup if the liquid is needed.
• Add whole kernels and grated or pureed corn to the soup, along with celery and noodles, egg barley , or rivels.
• Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste.
• Stir in parsley and serve, garnishing each portion with chopped hard-cooked eggs.
• Stir salt and pepper into the beaten egg , add 2/3 cup flour and beat.
• Keep adding and beating in flour until the mixture is crumbly but a bit sticky.
• Rub the mixture between your hands or pinch off pea-sized pieces and drop them into simmering soup.
• Cover loosely and let cook for about 15 minutes, or until rivels solidify.
• To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them; reheat in the soup just before it is served.
• Enjoy.

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

CHICKEN CORN SOUP, LANCASTER COUNTY RECIPE - (4/5)

Steps:

• Combine corn, chicken, broth, water, and seasonings in a kettle. Heat to boiling. Reduce heat and cook 3-4 minutes until corn is tender. Meanwhile combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about 5 minutes and then stir in cut up hard-boiled eggs.

LANCASTER COUNTY CHICKEN-CORN SOUP

Steps:

• Shred the chicken into bite sized chunks; set aside. Add celery and corn to chicken broth, and heat until warm. Stir in the saffron and cook about 15 minutes until the flavors come together. Increase the heat to high; heat to a boil over high heat. Stir in noodles and parsley; reduce heat to a simmer. Cook until the noodles are tender, about 10 minutes. Whisk 1/2 cup of the soup liquid into the egg; gradually whisk the mixture back into the soup. Return the chicken to the soup; cook, stirring occasionally, until heated through and thickened, about 8 minutes.