Pennsylvania Dutch Chicken Corn Noodle 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.

PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP

Steps:

• Rinse chicken and place in large pot and cover with water.
• Add salt.
• Bring to boil, reduce heat and simmer for 1 1/2 hours.
• Slice celery and carrots and chop the onions and parsley.
• Remove chicken and set aside to cool.
• Add celery, carrots, corn and onion.
• Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
• Bring back to boil and simmer for 20 minutes.
• Add egg noodles and chopped parsley.
• Bring back to boil and simmer for 10 minutes.
• Turn off heat and allow to sit for 15 minutes.
• Add addional water if needed to desired consitency.
• Add additional salt to taste if needed.
• Enjoy.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP

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.

AMISH CHICKEN CORN NOODLE SOUP RECIPE

Steps:

• If you don't have any cooked chicken on hand, you will need to cook some chicken.
• In a large pot, melt the butter. Add the garlic, onion, celery, and carrots. Saute for a few minutes over medium heat.
• Add the chicken broth, water, and seasonings. Bring to a boil.
• Add the noodles and stir. Let it cook, uncovered, at a low boil for about 15 minutes. (This time can vary depending on the type of noodles you use. Check your noodle package for cooking time.)
• Add the corn and cooked chicken and bring back to a boil. Serve.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP

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.

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 NOODLE SOUP

Steps:

• In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
• Bring to a boil and simmer for approximately 10 minutes.
• Add noodles and simmer for an additional 5 minutes
• Serve.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS

Steps:

• Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
• While chicken is boiling, chop eggs so they are ready.
• (I boil my eggs the night before).
• Remove chicken from bones, shred or cut into pieces.
• Add corn to broth and cook to doneness.
• Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
• Add this slowly to boiling corn and broth and boil for 15 minutes more.
• Add chicken and parsley.
• The hard cooked eggs are added now, if desired.
• ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
• They do not freeze well at all and will ruin the soup.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP RECIPE

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.