Pennsylvania Dutch Chicken Corn Soup

More sharing options

Share on Twitter

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Pennsylvania Dutch Chicken Corn Soup calories by ingredient

Introduction

Lancaster County recipe that my husband really loves. Omit the chopped egg if desired, but that's the way its really made in Pennsylvania Dutch country. Lancaster County recipe that my husband really loves. Omit the chopped egg if desired, but that's the way its really made in Pennsylvania Dutch country.

Minutes to Prepare: 10

Minutes to Cook: 360

Number of Servings: 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

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.