Pennsylvania Dutch Chicken Corn Soup

“I am not sure where this recipe orginally came from but I received it from the real cook in the house! I added more corn and if you would like more or less chicken-depending on taste. Even I, NOT a cook, made this and it turned out GREAT!”
READY IN:
1hr 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring to a boil in a soup pot: first 6 ingredients.
  2. Skim the impurities from the surface.
  3. Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
  4. Remove the chicken, shred the meat, and set aside.
  5. (At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
  6. Stir in: Noodles and Corn.
  7. Cook, stirring occasionally, until the noodles are tender but firm.
  8. Stir in the shredded chicken along with: Eggs and parsley.
  9. Ladle into warm bowls and serve with dinner rolls.

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