PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP
Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.
Provided by luv2makesoup
Categories Clear Soup
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
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
Make and share this Pennsylvania Dutch Chicken Corn Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h18m
Yield 8 serving(s)
Number Of Ingredients 11
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.
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.
Provided by Doreen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g
PENNSYLVANIA DUTCH CHICKEN CORN SOUP
I am not sure where this recipe orginally came from but I received it from the real cook in the house! I added more corn and if you would like more or less chicken-depending on taste. Even I, NOT a cook, made this and it turned out GREAT!
Provided by Shiloh Brown
Categories Stocks
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218.4, Fat 8.5, SaturatedFat 2.4, Cholesterol 83, Sodium 626.1, Carbohydrate 16.9, Fiber 0.8, Sugar 4.8, Protein 17.9
PENNSYLVANIA DUTCH CORN AND CHICKEN SOUP
Make and share this Pennsylvania Dutch Corn and Chicken Soup recipe from Food.com.
Provided by nsomniak6
Categories Stew
Time 26m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299.2, Fat 7, SaturatedFat 2.7, Cholesterol 48.1, Sodium 277.6, Carbohydrate 43.1, Fiber 3.4, Sugar 3, Protein 21.1
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS
****PLEASE USE CHICKEN WITH BONE IN. If you are a corn lover, you will love this. This is my moms recipe for this popular PA dish. Rivels are like tiny little dumplings and add so much goodness to the soup. Prep and cook times are approximate, since she never really had a recipe written out. This tastes even better the next day.
Provided by keen5
Categories One Dish Meal
Time 1h
Yield 1 large soup stock pot, 10-12 serving(s)
Number Of Ingredients 10
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.
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