Pa Dutch 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.

PA DUTCH CHICKEN CORN SOUP

Steps:

• 1. Boil chickens, celery stalks, carrots, and onion, some kosher salt & pepper in a stockpot with enough water to cover both. I add about 1 tsp of curry & some chicken bouillon at this point because I like a hearty broth.
• 2. When chicken is cooked, remove chicken & refrigerate separately.
• 3. Let broth cool down a bit to room temperature. Discard celery and onion. Refrigerate broth overnight.
• 4. Next day, skim fat from top of broth.
• 5. Heat broth over medium heat.
• 6. Add chicken bouillon and cans of chicken broth. Heat to almost a boil.
• 7. Remove skin and bones from chickens. Pick off meat in large chunks.
• 8. Add chicken to the broth.
• 9. Add a few pinches of saffron and nutmeg (optional). I also like to add some Hungarian paprika, dill, a bay leaf, a dash of onion powder, a dash of garlic powder, and a little celery seed.
• 10. Add cans of corn. I drain all the cans of corn but one and add the corn juice to the soup. (NOTE: Most people use fresh corn on the cob or frozen corn for their chicken corn soup. I prefer the cans, just because I think it's better flavor.)
• 11. Add more salt & pepper to taste. Let cook for about an hour and check taste again. This normally is where I will add more water if necessary, more chicken bouillon, salt, etc.
• 12. Cut up hard-boiled eggs into bite-size pieces. Add to the pot.
• 13. Continue cooking and add some fresh parsley snipped in small flakes. Once you are happy with the flavor, bring to a low boil and begin to prepare the rivels. My favorite part of chicken corn soup!!!
• 14. Mix the flour, beaten egg, and milk well. I add a few teaspoons of the broth, too, just for flavor.
• 15. Once it is very well blended, drop by very teeny balls into the soup. (Make sure broth is boiling). I take a fork & just let the rival batter fall off. They are not supposed to be pretty, so don't worry about rolling them or making them uniform! They will be a mishmash of yumminess. Don't make the mistake of getting lazy and making the rivals too large or they won't cook well. You can add some broken thin noodles instead if you want to skip this step.
• 16. Continue stirring over boil for about 10/15 mins. The rivels should have a dough texture. I taste again, add more salt & pepper as needed, and another chicken bouillon, if necessary.
• 17. Add fresh chopped parsley. Stir & serve.
• 18. ENJOY!!! This is everyone's favorite soup in Central PA!

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.

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.

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.