- 2 (3 pound) whole chickens, cut into pieces
- 3 quarts water
- 3 onions, minced
- 1 cup chopped celery
- 2 1/2 tablespoons salt
- 1 1/4 teaspoons ground nutmeg
- 1/4 teaspoon ground black pepper
- 10 ears fresh corn
- 3 eggs
- 1 cup sifted all-purpose flour
- 1/2 cup milk
- In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
- When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
- Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
- Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Chop cooled chicken meat and add to soup.
- In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
04/07/2018
recipepes.com
Best Pennsylvania Dutch Chicken Corn Soup, recipe
PT15M
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5
455 calories
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