Soup, Stew and Chili: Warm Soup, Stew and Chili: PA Dutch Chicken Corn Soup

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

Author: Recipe and photo by Anita Elder, CalorieKing member
Date: July 11, 2013

Serves: 6 person(s)
Yield: 6 x 2-cup servings

Preparation Time: 10 mins
Cooking Time: 1 hrs

Ingredients:

1 potful water
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

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.