Best Pennsylvania Dutch Chicken Corn Soup

Name: Best Pennsylvania Dutch Chicken Corn Soup
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters chopped celery; 3 kgs whole chickens, cut into pieces; 10 ears fresh corn; 3 eggs; 237 milliliters sifted all-purpose flour; 1 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 118 milliliters milk; 3 onions, minced; 3 Tbsps salt; 3 liters water

Best Pennsylvania Dutch Chicken Corn Soup might be just the main course you are searching for. One portion of this dish contains about 48g of protein, 37g of fat, and a total of 626 calories. This recipe serves 12. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up celery, ground nutmeg, onions, and a few other things to make it today. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. It is perfect for Autumn.

Instructions

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.

Ingredients you will need

Whole Chicken

Celery

Nutmeg

Onion

Pepper

Water

Salt

Equipment you will use

Pot

Remove the chicken from the soup. Refrigerate chicken and soup.

Ingredients you will need

Whole Chicken

Soup

When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.

Ingredients you will need

Soup

Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob.

Ingredients you will need

Corn

Equipment you will use

Knife

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.

Ingredients you will need

Corn

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from hot water, cool, peel and chop. Set aside.

Ingredients you will need

Water

Chop cooled chicken meat and add to soup.

Ingredients you will need

Chicken Meat

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.

Ingredients you will need

Broth