PA Dutch Chicken Corn Soup
Pennsylvania Dutch, in the family for generations, and loved by kids.
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.