PA DUTCH CHICKEN CORN SOUP

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PA Dutch Chicken Corn Soup image

Chicken corn soup has a light sweetness from the corn and a savoriness from the chicken. This particular recipe has a rich broth mixed with a variety of herbs and is cooked low and slow for several hours. The outcome is a flavorful, comforting bowl of soup. It takes a little time to make but it makes a large amount... great if...

Provided by Michelle Koletar/Mertz

Categories     Poultry Appetizers

Time 5h

Number Of Ingredients 14

2 fryer chickens or one large roaster (6 lbs total)
4 can(s) chicken broth (14.5 oz each)
2-3 chicken bouillon cubes
2 pinch saffron and nutmeg (each)
4 can(s) corn (yellow, white or mix), 14.5 oz each
3 stalks celery, including leaves
1 large onion
3 tsp fresh parsley, chopped
2 whole carrots, unpeeled & not cut
salt & pepper
3 hard-boiled eggs
1 c all-purpose flour
1/2 c milk
1 egg, beaten

Steps:

  • 1. Boil chickens, celery stalks, carrots, and onion, some kosher salt & pepper in a stockpot with enough water to cover both. I add about 1 tsp of curry & some chicken bouillon at this point because I like a hearty broth.
  • 2. When chicken is cooked, remove chicken & refrigerate separately.
  • 3. Let broth cool down a bit to room temperature. Discard celery and onion. Refrigerate broth overnight.
  • 4. Next day, skim fat from top of broth.
  • 5. Heat broth over medium heat.
  • 6. Add chicken bouillon and cans of chicken broth. Heat to almost a boil.
  • 7. Remove skin and bones from chickens. Pick off meat in large chunks.
  • 8. Add chicken to the broth.
  • 9. Add a few pinches of saffron and nutmeg (optional). I also like to add some Hungarian paprika, dill, a bay leaf, a dash of onion powder, a dash of garlic powder, and a little celery seed.
  • 10. Add cans of corn. I drain all the cans of corn but one and add the corn juice to the soup. (NOTE: Most people use fresh corn on the cob or frozen corn for their chicken corn soup. I prefer the cans, just because I think it's better flavor.)
  • 11. Add more salt & pepper to taste. Let cook for about an hour and check taste again. This normally is where I will add more water if necessary, more chicken bouillon, salt, etc.
  • 12. Cut up hard-boiled eggs into bite-size pieces. Add to the pot.
  • 13. Continue cooking and add some fresh parsley snipped in small flakes. Once you are happy with the flavor, bring to a low boil and begin to prepare the rivels. My favorite part of chicken corn soup!!!
  • 14. Mix the flour, beaten egg, and milk well. I add a few teaspoons of the broth, too, just for flavor.
  • 15. Once it is very well blended, drop by very teeny balls into the soup. (Make sure broth is boiling). I take a fork & just let the rival batter fall off. They are not supposed to be pretty, so don't worry about rolling them or making them uniform! They will be a mishmash of yumminess. Don't make the mistake of getting lazy and making the rivals too large or they won't cook well. You can add some broken thin noodles instead if you want to skip this step.
  • 16. Continue stirring over boil for about 10/15 mins. The rivels should have a dough texture. I taste again, add more salt & pepper as needed, and another chicken bouillon, if necessary.
  • 17. Add fresh chopped parsley. Stir & serve.
  • 18. ENJOY!!! This is everyone's favorite soup in Central PA!

H & B cake kitchen Great woman
h@aol.com

This is the best chicken corn soup I've ever had.


Steve Obute
s@gmail.com

This soup is so easy to make and it's always a hit with my family.


Sajida
sajida57@gmail.com

This soup is a bit bland for my taste. I would add some more salt and pepper next time.


CreamTwinkieDoge YT
y-c@hotmail.com

I added some chopped carrots and celery to this soup and it was even better.


Kiara lynn
lynn-kiara1@yahoo.com

This soup is a great way to use up leftover chicken.


flower “snowflakethesnowowly” Gamming
fgamming20@gmail.com

I'm not a big fan of corn soup, but this recipe changed my mind. It's so creamy and flavorful.


Rayhan Uddin
u.rayhan85@gmail.com

This soup is perfect for a cold winter day. It's hearty and filling and it warms me up from the inside out.


Sarah Ziad
s.z@hotmail.fr

This soup is a bit too thick for my taste. I would add more broth next time.


Ijaz Barka
bi@gmail.com

I love this soup! It's so easy to make and it's always delicious.


Jhon RRR
jrrr86@hotmail.co.uk

This is my go-to soup recipe when I'm feeling sick. It's always comforting and helps me feel better.


Bilal Kalas
bilal_kalas@gmail.com

I made this soup for a potluck and it was a huge success. Everyone loved it!


Hasibe Dema
hd@aol.com

This soup was just okay. The broth was a bit bland and the chicken was dry.


Lauren Kenney
l_kenney41@gmail.com

I've made this soup several times now and it's always a hit. My family loves the creamy broth and the tender chicken and vegetables.


Arsalan haider
a.haider26@gmail.com

This soup was so easy to make and so flavorful! I loved the combination of chicken, corn, and potatoes.