Are you looking for a great Pennsylvania dutch chicken corn soup Recipe? Look no further. All ingredients and cooking instructions to create a tasty meal are listed below. If you enjoy our Pennsylvania dutch chicken corn soup Recipe, share your comment below.
Pennsylvania Dutch Chicken Corn Soup
1 (4 pound) chicken 4 quarts water 1 onion, finely chopped 1/2 cup celery 2 1/2 cups fresh or canned corn 2 hardboiled eggs, chopped Salt and pepper
Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.
Five to 10 minutes before serving, add hardboiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 minutes.