Pennsylvania Dutch Corn And Chicken 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 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 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 CORN AND CHICKEN SOUP

Steps:

• 1. Combine 2 c corn and 2 c broth in blender and puree till smooth. Melt butter in Dutch oven over med-high heat. Cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 minutes.
• 2. Stir in remaining broth,chicken noodles and pureed corn mixture. Bring to boil, then reduce heat to med. and simmer until noodles are tender, and chicken is cooked through,6-8 minutes Season with salt and pepper and serve.