Pennsylvania Dutch Chicken Corn Soup Recipes

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.

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.

SHORT-CUT PA DUTCH CHICKEN CORN SOUP

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.

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.

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.