Ingredients for Pennsylvania Dutch Chicken Corn Soup
- Chicken Stock
- Chicken Breasts
- Salt
- Black Pepper
- Celery
- Onion
- Wide Egg Noodles
- Fresh Corn Kernels
- Hard Boiled Eggs
- Fresh Parsley
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How to Make Pennsylvania Dutch Chicken Corn Soup
- In a large soup pot, combine 8 cups chicken broth, 1 cup chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 10 minutes to allow the vegetables to soften.
- Add 1.5 lbs boneless, skinless chicken breasts to the pot. Increase heat to medium-high and bring back to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken and set aside.
- In a separate bowl, whisk together 2 large eggs and 1 tablespoon of the hot broth. This will temper the eggs.
- Gradually stir the egg mixture into the soup. Cook for 2-3 minutes, or until the eggs are cooked through but not scrambled.
- Stir in 2 cups fresh or frozen corn kernels and 1 cup egg noodles.
- Continue to cook until the noodles are tender, about 8-10 minutes.
- Stir in the shredded chicken and 2 tablespoons chopped fresh parsley.
- Season to taste with additional salt and pepper.
- Ladle into bowls and serve hot with crusty dinner rolls or cornbread.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
19g
Fat
11g
Carbs
5g
