Best Pennsylvania Dutch Chicken Corn Noodle Soup Recipes

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PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP



Pennsylvania Dutch Chicken Corn Noodle Soup image

Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.

Provided by luv2makesoup

Categories     Clear Soup

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 whole chicken
2 large carrots
2 medium onions
3 celery ribs
1 bunch fresh parsley or 1/8 cup dried parsley
12 ounces frozen corn
0.5 (6 ounce) package wide egg noodles
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Rinse chicken and place in large pot and cover with water.
  • Add salt.
  • Bring to boil, reduce heat and simmer for 1 1/2 hours.
  • Slice celery and carrots and chop the onions and parsley.
  • Remove chicken and set aside to cool.
  • Add celery, carrots, corn and onion.
  • Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
  • Bring back to boil and simmer for 20 minutes.
  • Add egg noodles and chopped parsley.
  • Bring back to boil and simmer for 10 minutes.
  • Turn off heat and allow to sit for 15 minutes.
  • Add addional water if needed to desired consitency.
  • Add additional salt to taste if needed.
  • Enjoy.

PENNSYLVANIA DUTCH CORN AND CHICKEN SOUP



Pennsylvania Dutch Corn and Chicken Soup image

Make and share this Pennsylvania Dutch Corn and Chicken Soup recipe from Food.com.

Provided by nsomniak6

Categories     Stew

Time 26m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag frozen corn, thawed
1 (8 ounce) can creamed corn
8 cups low sodium chicken broth
1 tablespoon unsalted butter
1 onion, chopped
1 celery rib, sliced thin
salt and pepper
2 boneless skinless chicken breasts or 12 ounces boneless skinless chicken breasts
3 cups egg noodles
1/3 cup milk or 1/3 cup half-and-half

Steps:

  • 1. Combine 2 c corn and 2 c broth in blender and puree till smooth. Melt butter in Dutch oven over med-high heat. Cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 minutes.
  • 2. Stir in remaining broth,chicken noodles and pureed corn mixture. Bring to boil, then reduce heat to med. and simmer until noodles are tender, and chicken is cooked through,6-8 minutes Season with salt and pepper and serve.

Nutrition Facts : Calories 299.2, Fat 7, SaturatedFat 2.7, Cholesterol 48.1, Sodium 277.6, Carbohydrate 43.1, Fiber 3.4, Sugar 3, Protein 21.1

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

  • Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

PENNSYLVANIA DUTCH CHICKEN CORN SOUP



Pennsylvania Dutch Chicken Corn Soup image

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!

Provided by Shiloh Brown

Categories     Stocks

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

10 -12 cups chicken stock
3 chicken breasts, cut into serving pieces
1 teaspoon salt
1/8 teaspoon black pepper
2 stalks celery, finely chopped
1/2 small onion, finely chopped
1 3/4 cups short wide egg noodles
1 cup fresh corn kernels or 1 cup frozen corn kernels
2 hard-boiled eggs, finely chopped
1 1/2 tablespoons chopped fresh parsley

Steps:

  • Bring to a boil in a soup pot: first 6 ingredients.
  • Skim the impurities from the surface.
  • 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).
  • Remove the chicken, shred the meat, and set aside.
  • (At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
  • Stir in: Noodles and Corn.
  • Cook, stirring occasionally, until the noodles are tender but firm.
  • Stir in the shredded chicken along with: Eggs and parsley.
  • Ladle into warm bowls and serve with dinner rolls.

Nutrition Facts : Calories 218.4, Fat 8.5, SaturatedFat 2.4, Cholesterol 83, Sodium 626.1, Carbohydrate 16.9, Fiber 0.8, Sugar 4.8, Protein 17.9

PENNSYLVANIA DUTCH CHICKEN CORN SOUP



Pennsylvania Dutch Chicken Corn Soup image

Make and share this Pennsylvania Dutch Chicken Corn Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h18m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 medium onion, diced
1 celery rib, sliced
4 cups corn kernels
10 cups chicken broth
1 1/2 cups diced chicken
1 cup flour
1 egg
1/2 teaspoon water
salt
pepper

Steps:

  • In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
  • Add in corn; continue to cook, stirring, 5 minutes.
  • Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
  • Bring soup to a boil over high heat.
  • Pour flour into a bowl.
  • Beat egg and water together; add to flour, stirring into a thin paste.
  • With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
  • Decrease heat to medium; stir gently; cook 10 minutes longer.
  • Season with salt and pepper to taste.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS



Pennsylvania Dutch Chicken Corn Soup With Rivels image

****PLEASE USE CHICKEN WITH BONE IN. If you are a corn lover, you will love this. This is my moms recipe for this popular PA dish. Rivels are like tiny little dumplings and add so much goodness to the soup. Prep and cook times are approximate, since she never really had a recipe written out. This tastes even better the next day.

Provided by keen5

Categories     One Dish Meal

Time 1h

Yield 1 large soup stock pot, 10-12 serving(s)

Number Of Ingredients 10

1 package chicken breast (or dark meat if you prefer)
2 hard-boiled eggs, chopped (see asterisk below)
1 onion, chopped
16 ounces frozen corn
1 tablespoon salt
1/4 teaspoon black pepper
parsley
1 raw egg
1 cup all-purpose flour
1 pinch salt

Steps:

  • Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
  • While chicken is boiling, chop eggs so they are ready.
  • (I boil my eggs the night before).
  • Remove chicken from bones, shred or cut into pieces.
  • Add corn to broth and cook to doneness.
  • Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
  • Add this slowly to boiling corn and broth and boil for 15 minutes more.
  • Add chicken and parsley.
  • The hard cooked eggs are added now, if desired.
  • ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
  • They do not freeze well at all and will ruin the soup.

PA DUTCH CHICKEN CORN SOUP



PA Dutch Chicken Corn Soup image

Chicken corn soup has a light sweetness from the corn and a savoriness from the chicken. This particular recipe has a rich broth mixed with a variety of herbs and is cooked low and slow for several hours. The outcome is a flavorful, comforting bowl of soup. It takes a little time to make but it makes a large amount... great if...

Provided by Michelle Koletar/Mertz

Categories     Poultry Appetizers

Time 5h

Number Of Ingredients 14

2 fryer chickens or one large roaster (6 lbs total)
4 can(s) chicken broth (14.5 oz each)
2-3 chicken bouillon cubes
2 pinch saffron and nutmeg (each)
4 can(s) corn (yellow, white or mix), 14.5 oz each
3 stalks celery, including leaves
1 large onion
3 tsp fresh parsley, chopped
2 whole carrots, unpeeled & not cut
salt & pepper
3 hard-boiled eggs
1 c all-purpose flour
1/2 c milk
1 egg, beaten

Steps:

  • 1. Boil chickens, celery stalks, carrots, and onion, some kosher salt & pepper in a stockpot with enough water to cover both. I add about 1 tsp of curry & some chicken bouillon at this point because I like a hearty broth.
  • 2. When chicken is cooked, remove chicken & refrigerate separately.
  • 3. Let broth cool down a bit to room temperature. Discard celery and onion. Refrigerate broth overnight.
  • 4. Next day, skim fat from top of broth.
  • 5. Heat broth over medium heat.
  • 6. Add chicken bouillon and cans of chicken broth. Heat to almost a boil.
  • 7. Remove skin and bones from chickens. Pick off meat in large chunks.
  • 8. Add chicken to the broth.
  • 9. Add a few pinches of saffron and nutmeg (optional). I also like to add some Hungarian paprika, dill, a bay leaf, a dash of onion powder, a dash of garlic powder, and a little celery seed.
  • 10. Add cans of corn. I drain all the cans of corn but one and add the corn juice to the soup. (NOTE: Most people use fresh corn on the cob or frozen corn for their chicken corn soup. I prefer the cans, just because I think it's better flavor.)
  • 11. Add more salt & pepper to taste. Let cook for about an hour and check taste again. This normally is where I will add more water if necessary, more chicken bouillon, salt, etc.
  • 12. Cut up hard-boiled eggs into bite-size pieces. Add to the pot.
  • 13. Continue cooking and add some fresh parsley snipped in small flakes. Once you are happy with the flavor, bring to a low boil and begin to prepare the rivels. My favorite part of chicken corn soup!!!
  • 14. Mix the flour, beaten egg, and milk well. I add a few teaspoons of the broth, too, just for flavor.
  • 15. Once it is very well blended, drop by very teeny balls into the soup. (Make sure broth is boiling). I take a fork & just let the rival batter fall off. They are not supposed to be pretty, so don't worry about rolling them or making them uniform! They will be a mishmash of yumminess. Don't make the mistake of getting lazy and making the rivals too large or they won't cook well. You can add some broken thin noodles instead if you want to skip this step.
  • 16. Continue stirring over boil for about 10/15 mins. The rivels should have a dough texture. I taste again, add more salt & pepper as needed, and another chicken bouillon, if necessary.
  • 17. Add fresh chopped parsley. Stir & serve.
  • 18. ENJOY!!! This is everyone's favorite soup in Central PA!

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