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Best Pennsylvania Dutch Chicken Corn Soup

Best Pennsylvania Dutch Chicken Corn Soup

Cost $25, save $20

Source: Recommended by CookPal

  • 150 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Meat

    • 🍗 2 (3 pound) whole chickens, cut into pieces

  • Liquid

    • 💧 3 quarts water
    • 🥛 ½ cup milk

  • Vegetables

    • 🧅 3 onions, minced
    • 1 cup chopped celery
    • 🌽 10 ears fresh corn, kernels cut from cob

  • Spices

    • 🧂 2 ½ tablespoons salt
    • 1 ¼ teaspoons ground nutmeg
    • ¼ teaspoon ground black pepper

  • Other

    • 🥚 3 eggs, divided
    • 1 cup sifted all-purpose flour

STEPS

1

Combine chicken, water, onions, celery, salt, nutmeg, and pepper in a large stockpot over medium heat and bring to a boil; reduce heat and simmer, adding water as needed, until chicken is very tender, about 2 hours.

2

Transfer chicken to a deep dish; pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours.

3

Remove and discard the layer of fat that has solidified on the surface of soup. Transfer soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.

4

Meanwhile, place 2 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.

5

Chop chilled chicken meat into small chunks; stir into soup.

6

Beat remaining egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup, a few at a time, to make small dumplings. Cook, stirring constantly, until dumplings hold their shape and float to the surface, 2 to 5 minutes. Stir in chopped egg.

NUTRIENTS

Per 1 serving

🔥

437

Calories

  • 38
    Protein
  • 31
    Carbs
  • 19
    Fats

💡 Chill the soup and chicken overnight if you want enhanced flavors.Ensure you chop the corn directly from the cob for authentic fresher flavors.Use pea-sized dough lumps for perfectly tender rivels.Add freshly chopped parsley as a garnish for a presentation boost.