Pennsylvania Dutch Chicken and Corn Soup

Calorie.Less.Cooking's picture

Jan. 04, 2012


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
Frozen chopped broccoli 10 Ounce (1 Package)
All purpose flour
Low fat milk 1 Tablespoon (Or Skim)
Egg 1



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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 127Calories from Fat 12

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 124 mg5.17%

Total Carbohydrates 15 g5%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet