Pennsylvania Dutch Chicken Corn Soup Recipe

Name: Pennsylvania Dutch Chicken Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lb. cut up chicken; 20 c. water; 3 sprigs parsley; 1/2 tsp. pepper; 1/2 tsp. thyme; 2 oz. noodles; 2 eggs, boiled and chopped; 2 stalks celery with leaves; 2 Tbsp. parsley; 10 oz. frozen lima beans; 1 bay leaf; 1 1/2 tsp. salt; 2 sliced onions; 10 oz. pkg. frozen corn

Servings: persons

3 1/2 lb. cut up chicken
20 c. water
3 sprigs parsley
1/2 tsp. pepper
1/2 tsp. thyme
2 oz. noodles
2 eggs, boiled and chopped
2 stalks celery with leaves
2 Tbsp. parsley
10 oz. frozen lima beans
1 bay leaf
1 1/2 tsp. salt
2 sliced onions
10 oz. pkg. frozen corn

1
In Dutch oven, combine chicken, water, parsley, onions, bay leaf, salt, pepper and thyme.
2
Bring to a boil, reduce heat, cover and simmer for 1 hour or until chicken is tender.
3
Remove meat from bones and return to broth.
4
Bring to a boil and cook lima beans 5 to 10 minutes.
5
Add corn and noodles.
6
Simmer 7 minutes or until noodles are tender.
7
Discard bay leaf.
8
Stir in eggs and parsley.
9
Adjust seasonings.

1333

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 lb. cut up chicken, 20 c. water, 3 sprigs parsley, 1/2 tsp. pepper, and more.

Yes, Pennsylvania Dutch Chicken Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pennsylvania Dutch Chicken Corn Soup

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