You are here

Pennsylvania Dutch Chicken And Corn Soup

Ingredients
  Whole chicken breasts 3 , skinned & split
  Onion 1 Large, chopped
  Water 8 Cup (128 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen whole-kernel corn 10 Ounce (1 Package)
  Frozen chopped broccoli 10 Ounce (1 Package)
  All-purpose flour 1 Cup (16 tbs)
  Low fat milk 1 Tablespoon (Or Skim)
  Egg 1
Directions

MAKING
1) Take a Dutch oven or a large saucepan and place chicken in it with breast side down.
2) Add water, onion, pepper and salt.
3) Bring the mixture to a boil. Reduce heat and cover. Simmer for about 35 minutes or until chicken turns tender.
4) Allow the chicken to cool and then separate meat from bones.
5) Chop meat into bite-size pieces.
6) Skim off fat from broth. Bring broth to a boil.
7) Add corn, broccoli and chicken. Bring the mixture to a boil again.
8) In the meanwhile, take a small bowl and combine together milk, flour and egg in it. Beat the mixture with a fork.
9) Crumble small pieces of dough mixture into the simmering soup. Reduce heat to medium and cook, uncovered, for about 5 minutes or until crumbled pieces and vegetables become tender.

SERVING
10) Spoon out the soup into individual bowls and serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
12

Rate It

Your rating: None
4.07059
Average: 4.1 (17 votes)