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: 1 tablespoon butter; 1 medium onion, diced; 1 celery rib, sliced; 4 cups corn kernels; 10 cups chicken broth; 1 1/2 cups diced chicken; 1 cup flour; 1 egg; 1/2 teaspoon water; salt; pepper

Servings: persons

1 tablespoon butter
1 medium onion, diced
1 celery rib, sliced
4 cups corn kernels
10 cups chicken broth
1 1/2 cups diced chicken
1 cup flour
1 egg
1/2 teaspoon water
salt
pepper

1
In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
2
Add in corn; continue to cook, stirring, 5 minutes.
3
Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
4
Bring soup to a boil over high heat.
5
Pour flour into a bowl.
6
Beat egg and water together; add to flour, stirring into a thin paste.
7
With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
8
Decrease heat to medium; stir gently; cook 10 minutes longer.
9
Season with salt and pepper to taste.

1527

kcal

Calories

Fat

Carbs

228

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 11 ingredients. The key ingredients include: 1 tablespoon butter, 1 medium onion, diced, 1 celery rib, sliced, 4 cups corn kernels, 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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