Pennsylvania Dutch Chicken Corn Soup Recipe
Ingredients
| Chicken | 1 Pound, rinsed (For frying) | |
| 3 stalks celery with leaves, coarsely chopped | ||
| 4 large yellow onions, coarsely chopped | ||
| 2 medium carrots, peeled and coarsely chopped | ||
| Water | 3 Quart | |
| Salt | 1 Teaspoon | |
| Corn on the cob | 2 Cup (16 tbs), frozen | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1/2 pound wide egg noodles, broken into small pieces | ||
| Ground black pepper | 1 To taste | |
| 1 red bell pepper, cored, seeded, and chopped, for garnish | ||
| Eggs | 3 , garnish | |
| Salt | To Taste | |
Directions
In stockpot, cover chicken, celery, onions, and carrots with water.
Add 1 teaspoon salt.
Bring to boil, and boil vigorously 15 minutes, skimming off any scum that accumulates on the surface.
Reduce heat, cover, and simmer 2 hours, skimming as necessary.
Remove from heat and refrigerate until cool enough to handle.
Remove chicken from liquid; skin, debone, and cut into bite-sized pieces.
Return broth to a boil and add corn, parsley, noodles, salt, and pepper.
After 5 minutes, add chicken.
Reduce heat and simmer 5 more minutes.
Garnish servings with slices of hard-boiled egg or chopped red pepper if desired.
Add 1 teaspoon salt.
Bring to boil, and boil vigorously 15 minutes, skimming off any scum that accumulates on the surface.
Reduce heat, cover, and simmer 2 hours, skimming as necessary.
Remove from heat and refrigerate until cool enough to handle.
Remove chicken from liquid; skin, debone, and cut into bite-sized pieces.
Return broth to a boil and add corn, parsley, noodles, salt, and pepper.
After 5 minutes, add chicken.
Reduce heat and simmer 5 more minutes.
Garnish servings with slices of hard-boiled egg or chopped red pepper if desired.
Chef
