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PA Dutch Chicken Corn Noodle Soup Recipe

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This recipe for PA Dutch Chicken Corn Noodle Soup, by , is from NHS Human Services-The Stevens Center Fundraising Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Shenk
Added: Friday, August 17, 2007


a whole chicken (2 legs, 2 thighs, 2 wings and 2 breasts)
1 tsp. salt
1 tsp. pepper
1 cup of frozen or chopped onions
3 small cans or 1 large can of chicken broth
water (enough to cover chicken)
1-2 bags of frozen sweet corn or yellow corn
1-2 bags of egg noodles (size doesn't matter)
soup pot

-cook chicken in water that is enough to cover it in the pot, add onions, salt and pepper. Cook for 1 and 1/2 hours on medium
-take chicken out of pot to cool for about 10-15min.
-take chicken off bones and put back in the water mixture
-add broth, corn, and any thing else you'd like to. Some people add celery, potatoes, spices, etc...
-bring to a boil
-cook noodles in a separate pot, follow directions on bag of noodles as to how long to cook them
-add noodles to the soup
- you are ready to eat!
*if you are making it and freezing some, don't add noodles to the whole pot. The noodles will get mushy when frozen and then thawed out.* *make noodles when thawed out.* Add to soup and serve.




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