Best Pennsylvania Dutch Chicken Corn Soup Recipe

Ingredients
<br>- 2 (3 pound) whole chickens, cut into pieces
<br>- 3 quarts water
<br>- 3  onions, minced
<br>- 1 cup chopped celery
<br>- 2 ½ tablespoons salt
<br>- 1 ¼ teaspoons ground nutmeg
<br>- ¼ teaspoon ground black pepper
<br>- 10 ears fresh corn
<br>- 3  eggs
<br>- 1 cup sifted all-purpose flour
<br>- ½ cup milk
<br><p></p>Directions
<br>step 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.
<br>step 2: When fat solidifies on surface of soup, remove from refrigerator and remove fat.  Remaining soup should equal about 2 1/2 quarts.
<br>step 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.
<br>step 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.
<br>step 5: Chop cooled chicken meat and add to soup.
<br>step 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.
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Ingredients
- 2 (3 pound) whole chickens, cut into pieces
- 3 quarts water
- 3 onions, minced
- 1 cup chopped celery
- 2 ½ tablespoons salt
- 1 ¼ teaspoons ground nutmeg
- ¼ teaspoon ground black pepper
- 10 ears fresh corn
- 3 eggs
- 1 cup sifted all-purpose flour
- ½ cup milk

Directions
step 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.
step 2: When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
step 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.
step 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.
step 5: Chop cooled chicken meat and add to soup.
step 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.

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