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 each salt and ground 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 debone 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 to taste.
If using boneless/skinless chicken, add 1 tablespoon of chicken bouillon to the pot when you add the corn.
Additional salt and serving suggestions are not included in nutritional analysis.
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