CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP
Make and share this Pennsylvania Dutch Chicken Corn Noodle Soup recipe from Food.com.
Provided by luv2makesoup
Categories Clear Soup
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken and place in large pot and cover with water.
- Add salt.
- Bring to boil, reduce heat and simmer for 1 1/2 hours.
- Slice celery and carrots and chop the onions and parsley.
- Remove chicken and set aside to cool.
- Add celery, carrots, corn and onion.
- Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
- Bring back to boil and simmer for 20 minutes.
- Add egg noodles and chopped parsley.
- Bring back to boil and simmer for 10 minutes.
- Turn off heat and allow to sit for 15 minutes.
- Add addional water if needed to desired consitency.
- Add additional salt to taste if needed.
- Enjoy.
CHICKEN CORN NOODLE SOUP
Chicken corn noodle soup is a very popular PA Dutch soup...it is so delicious! This is a recipe I came up with and make it a lot in the fall and winter. In the summer when corn is fresh, I freeze some and it is that fresh frozen corn and it's juice that I use for this soup. However, canned or frozen corn works well in this too. This recipe is good old fashioned comfort food! Hope you enjoy it as much as we do. NOTE: Please don't make the mistake of adding salt to this recipe until you taste it...the boullion and seasoning packet usually add enough!
Provided by SReiff
Categories Clear Soup
Time 25m
Yield 8 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
- Bring to a boil and simmer for approximately 10 minutes.
- Add noodles and simmer for an additional 5 minutes
- Serve.
Nutrition Facts : Calories 99.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 8.1, Sodium 448.1, Carbohydrate 17.6, Fiber 1.5, Sugar 1.9, Protein 5
CHICKEN, CORN, & NOODLE SOUP
This soup include some homemade noodles that are really tasty, however if you have leftovers they tend to disintegrate after a day or two sitting in the soup. The soup is still good after that, but the broth just becomes MUCH thicker.
Provided by ALH7401
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fill a stock pot with enough water to cover the chicken, celery, and onion.
- Simmer for 2 hours, until chicken falls from the bone.
- Remove chicken and cool.
- Set aside 2 cups of broth.
- Chop chicken meat once cool and remove skin and bones.
- Return meat to pot.
- Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
- Roll dough to approximately 1/4 inch thickness on a floured surface.
- Cut into noodles.
- Return broth to a boil.
- Add corn and noodles to the boiling broth.
- Cook 10 minutes, salt and pepper to taste.
- Garnish with parsley and serve.
Nutrition Facts : Calories 498.7, Fat 18.8, SaturatedFat 5.2, Cholesterol 80.2, Sodium 419.1, Carbohydrate 56.8, Fiber 4.4, Sugar 4.7, Protein 26.5
PENNSYLVANIA DUTCH CHICKEN CORN SOUP
I am not sure where this recipe orginally came from but I received it from the real cook in the house! I added more corn and if you would like more or less chicken-depending on taste. Even I, NOT a cook, made this and it turned out GREAT!
Provided by Shiloh Brown
Categories Stocks
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring to a boil in a soup pot: first 6 ingredients.
- Skim the impurities from the surface.
- Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
- Remove the chicken, shred the meat, and set aside.
- (At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
- Stir in: Noodles and Corn.
- Cook, stirring occasionally, until the noodles are tender but firm.
- Stir in the shredded chicken along with: Eggs and parsley.
- Ladle into warm bowls and serve with dinner rolls.
Nutrition Facts : Calories 218.4, Fat 8.5, SaturatedFat 2.4, Cholesterol 83, Sodium 626.1, Carbohydrate 16.9, Fiber 0.8, Sugar 4.8, Protein 17.9
CHICKEN NOODLE AND CREAMY CORN SOUP
So easy for that cold winter's night. So very easy to make. I have also used left over chicken for this recipe. Fresh noodle's could also be used instead of dried, but you must cut them for using.
Provided by Tisme
Categories Chicken
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
- In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
- When the noodles are almost cooked add peas and spring onion.
- When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
- Stir and serve immediately.
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.
Provided by Doreen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
- When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
- Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
- Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Chop cooled chicken meat and add to soup.
- In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g
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