PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP
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
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
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
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
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
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
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
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
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
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
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
****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
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
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
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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