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: 10 -½ cups chicken stock; 3 chicken breasts, cut into serving pieces; 1 teaspoon salt; 1/8 teaspoon black pepper; 2 stalks celery, finely chopped; 1/2 small onion, finely chopped; 1 3/4 cups short wide egg noodles; 1 cup fresh corn kernels or 1 cup frozen corn kernels; 2 hard-boiled eggs, finely chopped; 1 1/2 tablespoons chopped fresh parsley

Servings: persons

1
Bring to a boil in a soup pot: first 6 ingredients.
2
Skim the impurities from the surface.
3
Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
4
Remove the chicken, shred the meat, and set aside.
5
(At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
6
Stir in: Noodles and Corn.
7
Cook, stirring occasionally, until the noodles are tender but firm.
8
Stir in the shredded chicken along with: Eggs and parsley.
9
Ladle into warm bowls and serve with dinner rolls.

1062

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 10 -½ cups chicken stock, 3 chicken breasts, cut into serving pieces, 1 teaspoon salt, 1/8 teaspoon black 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.

That's it — enjoy your meal!

Pennsylvania Dutch Chicken Corn Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions