Pennsylvania Dutch Chicken Corn Soup
|Broiler chicken/Frying chicken||4 Pound, cut into quarters, rinsed|
|Celery stalks with leaves||3 , coarsely chopped|
|Yellow onions||4 Large, coarsely chopped|
|Carrots||2 Medium, peeled and coarsely chopped|
|Fresh corn kernels/Frozen white-corn kernels||2 Cup (32 tbs), cut from the cob|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Wide egg noodles||1⁄2 Pound, broken into small pieces|
|Ground black pepper||To Taste|
|Red bell pepper||1 , cored, seeded, and chopped (Garnish)|
|Hard-boiled eggs||3 (For Garnish)|
In stockpot, cover chicken, celery, onions, and carrots with water.
Add 1 teaspoon salt.
Bring to boil, and boil vigorously 15 minutes, skimming off any scum that accumulates on the surface.
Reduce heat, cover, and simmer 2 hours, skimming as necessary.
Remove from heat and refrigerate until cool enough to handle.
Remove chicken from liquid; skin, debone, and cut into bite-sized pieces.
Return broth to a boil and add corn, parsley, noodles, salt, and pepper.
After 5 minutes, add chicken.
Reduce heat and simmer 5 more minutes.
Garnish servings with slices of hard-boiled egg or chopped red pepper if desired.