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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
  Water 3 Quart
  Salt 1 Teaspoon
  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)
  Salt To Taste

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.

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