Pennsylvania Dutch Chicken Corn Soup recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.
4-5 lb. roaster chicken 1 med. onion (abt 8oz.) 2 stalks celery(abt 4-5 oz) 4 qts. water 3 fresh ears yellow corn cut from the cob (or 1 can) 3 fresh ears white corn cut from the cob (or 1 can) 4 hard boiled eggs (sliced) 3-4 sprigs fresh parsley pinch of saffron salt and pepper to taste
Instructions
Mince onion and celery. Combine with 4 quarts of cold water and the chicken in large soup pot. Bring to simmer. maintain simmer approx 2.5-3 hrs. Remove chicken when cooked. Remove the breast and thigh meat and reserve. Return carcass to pot and finish stock. Defat the stock. Add saffron and corn cobs. Remove chicken carcass from pot and from it remove any remaining chicken meat and reserve. Add corn to pot. Simmer 10 minutes. Remove cobs. Add reserved chicken meat (in pieces), sliced hard boiled egg, parsley and season to taste. Serve hot.
Share this recipe with a friend
In order to share this pennsylvania dutch chicken corn soup recipe with a friend, simply enter their email address below as well as your name so your friend knows who sent them this recipe.
Login to post a comment of your own
Login to your account in order to be able to comment on this and other articles.
Get answers to any questions that you may have, or simply make your opinions known.
Recipes Added
Share this recipe with a friend
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.