Category - Pennsylvania Dutch

PENNSYLVANIA DUTCH CHICKEN CORN SOUP

    Pennsylvania Dutch Chicken Corn Soup

    1 (4 pound) chicken
    4 quarts water
    1 onion, finely chopped
    1/2 cup celery
    2 1/2 cups fresh or canned corn
    2 hardboiled eggs, chopped
    Salt and pepper

    Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.

    Five to 10 minutes before serving, add hardboiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 minutes.


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Title: Pennsylvania Dutch Chicken Corn Soup
Category:  Pennsylvania Dutch
Pennsylvania Dutch Chicken Corn Soup

1 (4 pound) chicken
4 quarts water
1 onion, finely chopped
1/2 cup celery
2 1/2 cups fresh or canned corn
2 hardboiled eggs, chopped
Salt and pepper

Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.

Five to 10 minutes before serving, add hardboiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 minutes.



Recipe for Pennsylvania Dutch Chicken Corn Soup - goodcooking.com