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


    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


    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.


    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.

Nutritional Information
(Per Serving)

Calories:336 cals
Kilojoules:1,407 kJ
Fat:5.3 g
Carbohydrates:44.0 g
Protein:31.0 g
Cholesterol:100.0 mg
Sodium:582 mg
Saturated Fat:1.3 g
Fiber:3.6 g
Calcium:7.0 mg
Total Sugars:5.0 g

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