Pennsylvania Dutch Chicken and Corn Soup

cookscountry.com

subheading: GATHER YOUR INGREDIENTS:

1 ¼ cups (6 ¼ ounces) all-purpose flour

2 tablespoons minced fresh chives

Salt and pepper

2 large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped

4 ears corn, husks and silk removed

2 tablespoons unsalted butter

1 onion, chopped fine

2 celery ribs, chopped fine

8 cups chicken broth

2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed

1 (10- to 12-ounce) split bone-in chicken breast, skin removed, trimmed

2 tablespoons minced fresh parsley

View Nutritional Information i

subheading: KEY EQUIPMENT:

Dutch Ovens

Measuring Spoons

note: BEFORE YOU BEGIN

Fresh corn kernels (plus the stripped cobs) give this soup its flavor; do not substitute frozen corn. Our favorite store-bought broth is Swanson Chicken Stock. Note that the chicken thighs and breast are added to the soup at different points. This soup cooks for about 90 minutes.

Directions at cookscountry.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer