Pennsylvania Dutch, in the family for generations, and loved by kids.
Author: Recipe and photo by Anita Elder, CalorieKing member
Serves: 6 person(s)
Preparation Time: 10 mins
1 1/2 lb 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
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.
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.
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