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

Time 5h

Number Of Ingredients 14

Ingredients

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!