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Pennsylvania Dutch Chicken Corn Soup | Pennsylvania Dutch Chicken Corn Soup Recipes | Pennsylvania Dutch Chicken Corn Soup Recipe

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.

Pennsylvania Dutch Chicken Corn Soup

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

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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.

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