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Pennsylvania Dutch Chicken Corn Soup Recipe
|Broiler chicken/Frying chicken||4 Pound, cut into quarters, rinsed|
|Celery stalks with leaves||3 , coarsely chopped|
|Yellow onions||4 Large, coarsely chopped|
|Carrots||2 Medium, peeled and coarsely chopped|
|Fresh corn kernels/Frozen white-corn kernels||2 Cup (32 tbs), cut from the cob|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Wide egg noodles||1⁄2 Pound, broken into small pieces|
|Ground black pepper||To Taste|
|Red bell pepper||1 , cored, seeded, and chopped (Garnish)|
|Hard-boiled eggs||3 (For Garnish)|
Serving size: Complete recipe
Calories 6906 Calories from Fat 2770
% Daily Value*
Total Fat 307 g472.7%
Saturated Fat 86.6 g433.1%
Trans Fat 0.1 g
Cholesterol 2276.3 mg
Sodium 4100.1 mg170.8%
Total Carbohydrates 570 g190%
Dietary Fiber 103.8 g415.4%
Sugars 19.6 g
Protein 443 g886.2%
Vitamin A 596.5% Vitamin C 369.2%
Calcium 48.8% Iron 139.2%
*Based on a 2000 Calorie diet
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.