PA Dutch Chicken Corn Soup

PA Dutch Chicken Corn Soup

Pennsylvania Dutch, in the family for generations, and loved by kids.

Rating:

4 stars 4 stars 4 stars 4 stars (14 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 1 hr

Yield: 6 x 2-cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1 potful water
  • 0.68 kg chicken, white or dark, with bone and skin
  • 1 large egg
  • 1 cup flour
  • 1 (32 oz.) bag frozen corn kernels
  • 1 Tbsp chopped fresh parsley
  • 1 dash of salt
  • 1 dash of black pepper, or to taste

Directions:

Place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 30 to 45 minutes.

Meanwhile, beat egg in a small bowl. Gradually add flour while whisking with a fork until small pieces of dough form.

When chicken is thoroughly cooked, remove from pot. Remove skin and de-bone the chicken. Cut chicken into bite sized pieces and return it to the pot. Add corn and parsley. Bring to a boil, then reduce heat to medium-high. Drop small pieces of the dumpling mixture into the boiling soup. Add salt and pepper.

Variations:

Two handfuls of egg noodles can be substituted for the dumplings.

If using boneless/skinless chicken, add 1 tablespoon of chicken bouillon to the pot when you add the corn.

Can season with additional salt and pepper, if desired.

Serving suggestions are not included in nutritional analysis.

Thanks to Recipe and photo by Anita Elder, CalorieKing member