Pennsylvania Dutch Chicken Corn Soup

Name: Pennsylvania Dutch Chicken Corn Soup Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 8
Ingredients: 3 lbs. chicken breasts (bone in skin removed); 4 chicken boullion cubes; 1 cup chopped onion; 1 cup chopped celery; 1/2 cup chopped carrot; 3 cups frozen corn; 3 sprigs fresh parsley chopped; 1/2 tsp salt; 1/2 tsp pepper; 1 hard boiled egg; 1 fresh egg; 1/2 cup flour; 1/4 cup milk

(2)

Minutes to Prepare: 10
Minutes to Cook: 360

Number of Servings: 8

Ingredients

3 lbs. chicken breasts (bone in, skin removed)4 chicken boullion cubes1 cup chopped onion1 cup chopped celery1/2 cup chopped carrot3 cups frozen corn3 sprigs fresh parsley, chopped1/2 tsp salt1/2 tsp pepper1 hard boiled egg1 fresh egg1/2 cup flour1/4 cup milk

Directions

Add everything to a crock pot with enough water to just cover ingredients. Cook on low 6 hours. Remove chicken, throw out bones and chop the meat. Return the meat to the pot and change heat to high.

Mix 1/2 cup flour, 1/4 cup milk, and one large egg together, then drop by small spoonfuls into very hot soup. When rivels (small dumplings) are cooked they will float. Turn heat back to warm setting, then add 1 chopped hard boiled egg. Stir and serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user ROBYNWOLFE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 155.2
Total Fat: 2.5 g
Cholesterol: 68.9 mg
Sodium: 721.6 mg
Total Carbs: 23.9 g
Dietary Fiber: 2.8 g
Protein: 11.5 g

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Member Reviews

MJS313
I make this all the time without the hard boiled egg. AWESOME!!! - 8/5/14
SARAHM922
I made this last night it turned out great!!! I skipped the dumplings though and added some noodles instead but it was great! - 11/13/10