PA Dutch Chicken Corn Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 3-4lb chickens corn—10 ears fresh, or equivalent frozen or
3 qt. cold water canned (4 11oz. cans Niblets!)
2-3 chicken bouillon cubes 4 oz. (about…) fine noodles
3 medium onions, minced sugar
1 c. chopped celery parsley
2 ½ tbl. Salt 2-3 hard-cooked eggs
¼ tsp. pepper
1 ¼ tsp. nutmeg
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Directions: |
Directions:1. Cook 1st 8 ingredients in large pot until chicken is easily removed from bones.
2. Remove chicken from broth. Refrigerate separately until fat solidifies on broth. Remove fat.
3. Remove chicken from bones. Cut corn from ears.
4. Add water to broth to make 12 cups. Add corn. Cook corn till tender.
5. Add chicken to broth mixture. Add noodles. Cook until noodles are soft.
6. Stir in chopped eggs, parsley, and a little sugar to taste.
Addendum
This is pretty much the original recipe. As with many recipes, make it your own!
Some changes I make--- I use breasts and thighs (with skin) instead of whole chickens… I use some premade chicken broth instead of all water and bouillon… More celery… LESS salt.. More pepper… CARROTS—I usually put carrots in, too! |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 + hours |
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